Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra virgin olive oil

  2. 1/2 cup onion , finely chopped

  3. 1/4 cup grated carrot

  4. 1/4 cup celery , finely chopped

  5. 1/4 cup grated zucchini or 1/4 cup summer squash

  6. 1 cup cooked brown rice

  7. 1 1/2 cups quick oats

  8. 1/2 teaspoon garlic powder

  9. 1/2 teaspoon cumin powder

  10. 1/8 teaspoon cayenne powder

  11. 1 tablespoon nutritional yeast flakes

  12. 1 (12 1/3 ounce) package firm tofu or 1 (12 1/3 ounce) package extra firm tofu

  13. 1 teaspoon all-purpose vegetable seasoning (VegeSal is good)

  14. 1/2 cup water

  15. 2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce breadcrumbs, for coating the patties

Instructions Jump to Ingredients ↑

  1. In a medium skillet, mix the onion, carrot, celery and zucchini with the 1 tablespoon extra-virgin olive oil. Sauté over medium heat until onion is clear. Remove from heat and add the brown rice, oats and seasonings. Mix well and add the tofu, With a fork, mash the tofu into fine pieces and mix well.

  2. In a small bowl, combine all the liquid ingredients and stir to mix. Pour over the rice mixture and stir until moistened and evenly mixed. Shape into 8 evenly-sized patties approximately 3 1/2 to 4 inches in diameter. Dredge each patty with bread crumbs, making sure to coat both sides.

  3. Place the patties on a baking sheet that has been sprayed with non-stick cooking spray, then spray the tops of each patty.

  4. Bake in a 375 degree oven for 15 minutes. Turn the patties over, spray the tops with the cooking spray and bake another 20 minutes. Remove from the oven and let them sit for 5 minutes.

  5. Serve with buns or by themselves with mashed potatoes and gravy. Enjoy! ?


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