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?’You won’t miss the meat’ tofu burgers (oil-free), garlicky collards, tomatoes and vegan ranch.? (Video in highlights.) These freeze really well. They become more delicious because the tofu texture is more meaty. They were a big hit in our household.?
?Recipe: ✅Press 1-14oz block extra-firm tofu with heavy object and paper towels to remove excess liquid. (Or you can buy extra-firm sprouted tofu and skip this step. Wildwood makes one.) ✅Add 1/2 cup rolled oats to food processor and pulse until almost flour-like consistency. ✅Add 1-14oz block extra-firm tofu (broken into large chunks). ✅Process until fully incorporated and smooth enough in texture to hold together when squeezed. Transfer to a large bowl. ✅Add 1/2 cup walnuts to food processor (no need to clean it) and process until almost flour-like, but not as fine. Transfer to bowl with tofu and oats. ✅Add to bowl: 1/2 cup chopped onion, 1/4 cup breadcrumbs (I used chickpea breadcrumbs), 2 tbsp nutritional yeast, 2 tbsp soy sauce or tamari, 2 tsp hot sauce, 2 tsp maple syrup, 1/2 tsp chipotle, 1 tsp garlic powder, 1 tsp chili powder, 1 tsp smoked paprika. ✅Use hands to fully incorporate. Add salt to taste. ✅Use hands to squeeze and form patties. (Makes about 8.) If you find they’re not holding perfectly, you can add a little flour, but shouldn’t take more than 1/4 cup. (I didn’t.)✅Bake on lined sheet at 375F until golden-brown, about 20 minutes, flipping half way. Allow to cool a few minutes after baking.
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