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Tofu Turmeric Veggie Patties

Name: Tofu Turmeric Veggie Patties
Prep time: 20 min
Yield: 4
Ingredients: 1; 3 tbsps (45 ml) olive oil; 1 onion finely chopped; 1 medium carrot peeled and grated; 1 small zucchini grated; 1 tsp (5 ml) minced garlic (club house); 1 package (350 g) extra-firm tofu drained; 1/3 cup (75 ml) dry bread crumbs; 1/4 cup (60 ml) tahini; 4 tsps (20 ml) fresh lemon juice; 3/4 tsp (4 ml) turmeric ground (club house); 1/2 tsp (2 ml) sea salt grinder (club house); 1/4 tsp (1 ml) black pepper coarse grind (mccormick )

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
Preparation
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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

What you'll need

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.