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.
Vegan Tofu Quinoa Patties
- 28 oz firm tofu about 2 blocks, not silken
- 2/3 cups cooked quinoa
- 2/3 cups vital wheat gluten also known as gluten flour
- 1 large carrot grated
- 1/2 cup finely chopped onion
- 3 tablespoons McKay’s vegan chicken style seasoning Any other vegan vegetable bouillon will work. You may want to start with 2 tablespoons and add based on saltiness, if you need to. Not all bouillons’ salt content is the same.
- 2 tablespoons nutritional yeast flakes (optional)
- 2 tablespoons soy sauce or Bragg’s liquid aminos
- 1 teaspoon paprika
- salt to taste
- Preheat oven to 350 degrees F.
- Drain tofu, and mash it with a fork. Or use your fingers.
- Add all of your ingredients, except for your vital wheat gluten. Save that for last.
- Once all of your tofu, onion, carrot, and seasonings are well incorporated, dump in that vital wheat gluten, and mix well. You’re going to have to put your hands in there at some point.
- Form your patties and place them on oiled or lined cookie sheets (you’ll need 2 of them). I made small patties (about 3 tablespoons each). This recipe made about 28 of my small patties.
- Bake patties for 35-45 minutes, or until they have turned a beautiful golden color and smell amazing.
- Enjoy them in sandwiches, sliders, burgers, with tarter sauce, or all by themselves. :)
- Store leftovers in your refrigerator in an airtight container for up to 5 days.
Pumla mditshwa says
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Kelly @ Vegan Iowan says