Tofu and Plantain Medley Veggie Patties

Tofu and Plantain Medley Veggie Patties

This is an amazing and dazzling array of flavors packed into a patty. It literally dances in your mouth. These are better than store-bought patties or restaurant patties any day of the week. They're not heavy and I couldn't stop eating them. I think I took them to work and ate them all myself. They'd be great in a pita or with wedge-cut wraps with yogurt. They should be moist and easy to eat, they shouldn't fight back (toughness) no matter how much you cook them. They taste out-of-sight and waiting to eat them or serve them is a killer. If you want them more 'burger like' I would suggest adding more bread crumbs.

Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
186 Calories

Recipe Instructions

Step 1
Blend tofu, zucchini, plantain, mushrooms, sun-dried tomatoes, bread crumbs, olives, and garlic in a blender until mixture is a uniform, thick texture. Spoon mixture into your hand and mold into patties.
Step 2
Heat butter in a cast iron skillet over medium heat; cook patties, pressing on them lightly with a spatula, in the hot butter until browned, 3 to 5 minutes per side.
Tofu and Plantain Medley Veggie Patties

Ingredients

  • ½ cup bread crumbs
  • ¼ cup black olives
  • ½ cup sun-dried tomatoes
  • 1 tablespoon butter, or as needed
  • 1 ¼ cups cubed tofu
  • 1 ¼ cups chopped zucchini
  • 1 plantain, peeled and sliced
  • ½ cup canned sliced mushrooms
  • 1 large clove garlic, roughly chopped

Categories

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