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Ingredients
1 14-ounce block extra-firm tofu pressed
2 tablespoons chia seeds
3 tablespoons vegan mayonnaise
3 tablespoons breadcrumbs
1/3 cup finely minced shallots
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard seed
1 teaspoon paprika
¾ teaspoon chipotle powder
½ black pepper
sauce (Annie’s, Wizard’s)
Salt to taste
Directions
- Preheat the oven to 400ºF.
- In a small bowl, mix the chia seeds with 4 ½ tablespoons water to make two chia eggs. Set aside for at least 5 minutes.
- Use your hands to break up the tofu into small crumbles into a large bowl.
- Add the mayonnaise, breadcrumbs, shallots, garlic powder, onion powder, ground mustard seed, paprika, chipotle powder, black pepper, and Worcestershire sauce to the bowl. Add salt to taste. Use your hands to fully incorporate the ingredients.
- Add the chia eggs. Use your hands to fully incorporate the ingredients, squeezing the tofu into a dough-like mixture. Let the mixture rest for at least 5 minutes.
- OPTIONAL: Add 1 tablespoon olive oil to a large skillet over medium-high heat. Pan-fry the patties for 3 minutes on each side.l before baking.
- Using ½ cup measurement for each, form the patties. Transfer them to a large baking sheet in a single layer.
- Bake for 10 minutes before carefully flipping the patties over. Bake for about 20 minutes more, or until golden brown on both sides. Transfer to a cooling rack for 5 to 10 minutes to set.
- Serve with hamburger buns and desired toppings.
![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
