entrees

Tofu Turmeric Veggie Patties

These colourful, vegan-friendly patties can be sandwiched on buns with your favourite burger toppers or try topped with hummus or sliced avocado and a dash of Frank’s RedHot Original Cayenne Pepper Sauce. Or, skip the bun and enjoy patties with salad.
20 min
PREP TIME
300
CALORIES
12
INGREDIENTS

INGREDIENTS

  • 3 tablespoons (45 mililiters) olive oil
  • 1 onion , finely chopped
  • 1 medium carrot , peeled and grated
  • 1 small zucchini , grated
  • 1 teaspoon (5 mililiters) Minced Garlic
  • 1 package (350 grams) extra-firm tofu , drained
  • 1/3 cup (75 mililiters) dry bread crumbs
  • 1/4 cup (60 mililiters) tahini
  • 4 teaspoons (20 mililiters) fresh lemon juice
  • 3/4 teaspoon (4 mililiters) Ground Turmeric
  • 1/2 teaspoon (2 mililiters) Sea Salt Grinder
  • 1/4 teaspoon (1 mililiter) Black Pepper Coarse Grind

Preparation

  • 1 In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry onion, carrots, zucchini and garlic, stirring occasionally, until vegetables are softened and any liquid has evaporated, 3 to 5 minutes. Let cool slightly.
  • 2 In food processor, blend tofu, bread crumbs, tahini, lemon juice, turmeric, salt and pepper. Add vegetable mixture; pulse just until combined. Form into four ½-inch (1 cm) thick patties. Refrigerate until firm, about 30 minutes.
  • 3 Wipe out skillet and return to stovetop over medium heat; add remaining oil. Fry patties, turning once, until golden and firm, 5 to 8 minutes.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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