Vegan Tofu Quinoa Patties

I don’t know what it is about sandwiches, but I love ’em.

Back when I worked long hours at the hospital, Jonathan made the most amazing sandwiches to go in our lunches. Knowing that I would soon sink my fangs into a big juicy sandwich like this is what kept me going.

(By the way, my hubby? He makes the best sandwiches this side of the Mississippi. Just so you know.)

To me, the most important part of a sandwich is the patty (or veggie “meat”, or whatever you’re going to use for protein). It really makes or breaks the sandwich, in my opinion.

That’s why I love this recipe so much. I know each and every sandwich that I make is going to be amazing, if it has this patty.  If you’re looking for a veggie “meat”/patty/protein/thingamajig recipe that will quickly and easily take care of your weekday lunches, you’ve come to the right place.

What you’re going to love most about these patties is the texture. There is almost a crunchiness on the outside with a softer chewiness on the inside.  The flavor? Impeccable. I don’t know what a carrot and an onion do to make this thing taste so good, but they really do. Its kind of incredible, you guys.

The best part of all? These patties can be whipped up in no time at all. All you need is some tofu, leftover quinoa, a carrot, half an onion, and some seasonings. Presto! Lunches for the week.

Only, if you’re like me, this recipe, which makes almost two whole pans of patties, will only last you two days….because you can’t keep your hands mouth off of ’em.

You’re welcome. :)

Note: This recipe was inspired by Tofu Veggie Patties, my very first recipe post, which was adapted from the Benton Sisters’ recipe for Tofu Chik patties. (If you want a good laugh and to see how much I’ve grown in the photography department, feel free to check out that post.) The Benton Sisters’ cookbook is kind of hard to find nowadays, but this is their website.