High-Protein Tofu & Bean Patties with Roasted Seasonal Vegetables
Flavorful and firm patties made from mashed beans and crumbled tofu, seasoned with herbs and spices. Served alongside a medley of roasted September root vegetables like potatoes, pumpkin, and carrots.
Ingredients
- firm or extra-firm tofu300 g
- onion50 g
- garlic5 g
- carrots100 g
- salt3 g
- black pepper1 g
- olive oil20 ml
- canned white or kidney beans300 g
- lactose-free breadcrumbs50 g
- nutritional yeast15 g
- fresh parsley (chopped)10 g
- smoked paprika2 g
- potatoes300 g
- pumpkin or squash200 g
- fresh rosemary sprigs5 g
Instructions
- 1Step 1
Preheat oven to 200°C.
- 2Step 2
Cut the potatoes, pumpkin (or squash), and carrots into bite-sized pieces. Toss them on a baking sheet with 10ml of olive oil, fresh rosemary sprigs, salt, and pepper. Spread in a single layer and roast for 30 minutes, or until tender and slightly browned.
- 3Step 3
While the vegetables are roasting, prepare the patties. Press the tofu well to remove excess water, then crumble it into a large bowl.
- 4Step 4
Drain and rinse the canned beans. Add them to the bowl with the tofu and mash roughly with a fork, leaving some texture.
- 5Step 5
Stir in the breadcrumbs, nutritional yeast, chopped onion, minced garlic, chopped fresh parsley, smoked paprika, salt, and pepper. Mix well to combine.
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