Breakfast Patties

Yield: 24 patties Prep Time: 30 minutes Bake Time: 30 minutes

Ingredients:

16-ounces super firm tofu

½ cup walnuts

½ cup coconut milk

2 cups water

1/3 cup Braggs Liquid Aminos®

1 teaspoon garlic powder

1½ teaspoons onion powder

1 teaspoon seasoned salt

2 Tablespoons nutritional yeast

2 teaspoons torula yeast seasoning

1 teaspoon sage

2 cups quick oats

Directions:

Drain tofu and crumble into a large saucepan.

Finely grind walnuts. Add to tofu.

Add the next 9 ingredients to the saucepan.

Stir and over medium-high heat bring to a rolling boil. Remove from heat.

Add oats to saucepan mixture.

Cover baking sheet with parchment paper and preheat oven to 375°F.

Scoop out a heaping tablespoon and place on parchment paper, then flatten to form into the shape of a sausage patty. You can also use a small canning jar lid.

Place the next patty an inch away and flatten.

Repeat until mixture is done or sheet is full.

Bake for 11-15 minutes on each side.

Quick Tips: Can be made ahead and frozen. If patties are too crisp, place them in a covered dish to soften before serving. Variations: Substitute applesauce for coconut milk for a lower fat version.

Nutritional Facts per patty: Calories 80 Fat 4 g Sodium 259 mg Carbohydrates 6 g Fiber 1 g Protein 5 g Calcium 60 mg Iron 1 mg Potassium 75 mg Phosphorus 65 mg

Grocery List: _____ quick oats, organic _____ 16-ounces super firm tofu, organic _____ walnuts, raw _____ coconut milk _____ Braggs Liquid Aminos® _____ garlic powder _____ onion powder _____ seasoned salt _____ nutritional yeast _____ torula yeast seasoning _____ rubbed sage

This recipe is from "The 'Meat and Potatoes' of Plant-Based Cuisine cookbook." This cookbook is in the process of being published but you can get a PDF copy for $25 Here.

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