Herby Scallion Tofu Patties served with a creamy kimchi mayo. Easy to make and packed with protein and Spring veggies to keep you satisfied.
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Description
Herby Scallion Tofu Patties served with a creamy kimchi mayo. Easy to make and packed with protein and Spring veggies to keep you satisfied.
Veggie Patties
Kimchi Mayo
- Remove the tofu from it’s package, and gently press with your hands to remove some of the excess moisture. Wrap the tofu in a clean dish towel and set to the side.
- Place a large skillet over medium low heat and add about 2 tsp of oil. When hot, add the shallot, jalapeño and a generous pinch of salt. Sauté for about 3-4 minutes until the shallot is softened. Stir in the white portion of scallions and continue to cook for 2 minutes or until softened.
- Crumble the tofu well into the pan, then stir to coat. Spread the mixture out in the pan and cook undisturbed for about 2-3 minutes. Stir well, spread out again and cook for an additional 2-3 minutes. Add the tamari and remaining scallions and continue to sauté for an additional 1-2 minutes until the tofu has fully absorbed the tamari. Remove from heat and set aside to cool for 10 mins.
- Thinly grate the zucchini over a cutting board then gather the zucchini in your hands (or use cheese cloth) then over a sink firmly squeeze out as much liquid as you can.
- To a large mixing bowl add 2 tbsp of mayo, mustard, Old Bay seasoning, garlic powder, lemon zest and lemon juice then whisk together to combine. Add the tofu mixture, zucchini, chives, parsley, and panko. Stir the mixture together then use clean hands to squeeze the mixture together until it starts to hold it’s shape. If not holding it’s shape, add another tbsp of mayo and mix again.
- Scoop out 1/3 cup of the tofu mixture into your hands. Using a firm squeeze, shape the mixture into a patty shape that is about 3/4-inch thick. Repeat with the mixture until you have 6 patties. Optionally, place the extra bread crumbs on a shallow plate and press each patty into the breadcrumbs on both sides to coat.
- To pan-sear, clear out the pan you used previously, then heat up 2-3 tbsp of oil over medium-low heat. When the oil is hot, place the patties in the pan and cook undisturbed for 5 minutes or until golden. Flip and cook again for another 5 minutes then transfer to a paper towel lined bowl to cool.
- To make the sauce, add the yogurt, mayo, kimchi plus the juice, lemon juice and a pinch of salt to a blender cup. Blend until the mixture is smooth then adjust with more salt to taste. Serve the patties with the sauce and extra sides to enjoy as a full meal.
Notes
To bake, preheat an oven to 425F. Place the patties on a baking tray and spray both sides generously with oil. Bake in the oven for 15 minutes, flip and bake for an additional 8-10 minutes until golden on both sides.
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