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

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

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.