I like cooking with Tofu. We are a kosher home, therefore, we don’t mix milk and meat. I’m always interested in creating something and then adding cheese to it.
Simply put – cheese makes everything better. Although – there isn’t any cheese in this recipe.
These are a great main dish. They can be eaten plain, or maybe as a tofu-cheese burger combo.
When I made them for dinner, I served them with the Parmesan-crusted cauliflower steaks. They were a big hit, for me and Asaf. Leah wasn’t as much of a fan. So she had leftover chicken. And that’s ok! At least we introduced a new food item that maybe she’ll explore one day
Tofu Patties
They have a light and airy texture. I baked them, but they can be fried too. And if you arent a fan of Cilantro - then swap it out for parsley
Equipment
- food processor
- cookie sheet
- ice cream scoop
Ingredients
- 2 15 oz Extra Firm Tofu
- 2 large eggs
- 1/4 cup cilantro or parsley fresh or frozen
- 4 scallions
- 1.5 tsp ginger fresh or frozen
- 1 tsp low sodium five spice powder
- 1/4 cup almond flour
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 375 degrees
- Drain the tofu container and let it dry out
- Place all your ingredients in a food processor
- Spray cookie sheet with non stick spray
- Using the ice cream scoop, place the tofu scoop on the cookie sheet
- Bake for 25 minutes
- Serve with a ranch dressing or freeze for up to a month
