Tofu Patties with Spicy Chipotle Sauce

These super moist tofu patties are made with fresh herbs and my homemade pesto!

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Ingredients for Patty

Recipes makes 9-10 small patties

• 1 tbsp avocado oil

• 1 block (454g) medium tofu

• fresh herbs - 1/3 cup fresh mint, 1 tbsp fresh thyme

• 2 tbsp homemade pesto (any store bought of your choice)

• 3 garlic cloves, peeled

• 1 tsp fresh ginger, grated

• 2 tsp sprouted flaxseed powder

• 1/4 cup almond flour

• 1 egg

• seasonings - 3 tsp salt, 1 tsp paprika, freshly ground black pepper to taste

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Ingredients for Spicy Chipotle Mayo

• 1/2 cup chipotle vegenaise (vegan mayo)

• 1/2 cup plain vegenaise

• 3 tbsp freshly squeezed lemon juice

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Ingredients for Fresh Zucchini Ribbon Salad

• 1 medium green zucchini

• 1/4 cup olive oil

• 1 tbsp apple cider vinegar

• 1 red chilli pepper, thinly sliced

• salt and pepper, to taste

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Preparation

Heat oven to 400° F, line a sheet pan with parchment paper, and brush with avocado oil.

In a food processor, add fresh herbs, pesto, garlic, tofu, ginger, flaxseed powder, and seasonings. Blend until all ingredients are combined.

Add the egg and flour. Mix an additional 5-7 seconds.

Form patties and place on lined sheet pan (I like to wet my hands with a bit of water to form my patties).

Cook patties for 10 minutes. Flip and continue cooking for an additional 10 minutes.

Spicy Chipotle Sauce

In a medium sized bowl, add chipotle vegenaise (vegan mayo), plain vegenaise, freshly squeezed lemon juice. Stir to combine. Serve alongside tofu patties.

Fresh Zucchini Ribbon Salad

With a potato peeler, peel the zucchini lengthwise, to form ribbons. Add the zucchini ribbons to a medium bowl. In a small mason jar, add olive oil, apple cider vinegar, chopped red chilli pepper, salt and pepper to taste. Seal the jar with a lid and shake well. Pour vinaigrette over zucchini, mix to combine all ingredients.

ENJOY!