Tofu Vegetable Patties with Mushroom Sauce
Prep: 40 minutes Cook: 45 minutes
Serve these on whole wheat toast with Mushroom Sauce over the top. These are wonderful with some roasted asparagus on the side.
- 1/4 cup water
- 1 cup fresh mushrooms, sliced
- 1 bunch green onions, chopped
- 1/2 cup cauliflower pieces, finely chopped
- 1/2 cup broccoli pieces, finely chopped
- 1 tbsp soy sauce (optional)
- 1 pound firm tofu (not silken)
- 1/4 tsp turmeric
- 1 cup white whole wheat flour
- 1 tsp baking powder
- Mushroom Sauce
- 1 cup mushrooms, sliced
- 1 3/4 cups water
- 2 tbsp soy sauce
- 1 clove garlic, minced
- 1 tsp fresh grated ginger
- 2 1/2 tablespoons cornstarch mixed in 1/4 cup cold water
- freshly ground pepper
Preheat oven to 350 degrees.
Place the water, mushrooms, onions, cauliflower, and broccoli saucepan and saute until vegetables are crisp tender and liquid is absorbed, about 5 minutes. Remove from heat and set aside.
Place the tofu, soy sauce and turmeric in a food processor and process until fairly smooth. Remove from processor and place in bowl. Add the flour and baking powder to the tofu mixture. Mix well, then add the vegetables. Mix again and form into 6 patties, 3 inches in diameter and 1/2 inch thick. Place on a non-stick baking sheet.
Bake 30 minutes, turn over and bake for 15 minutes longer.
Place mushrooms in a saucepan with 1/4 cup of the water. Add the soy sauce, garlic and ginger. Saute until mushrooms are softened slightly, about 4 minutes. Add the remaining water and the cornstarch mixture. Cook and stir until mixture boils and thickens. Season with fresh ground pepper.