Ingredients 1/4 block firm light tofu
1 cup cauliflower florets with stems on, steamed
1/2 cup shredded Parmesan cheese
3 mushrooms, finely chopped (about 1/3 cup)
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon dried pepper flakes
2 eggs, beaten
Optional toppings mushrooms, thinly sliced chopped tomato asparagus
Instructions Preheat oven to 425 degrees. Line a baking sheet with silpat or spray with nonstick spray.In a large bowl, add tofu, oregano, basil, salt, and dried pepper flakes and mash with a fork. Add shredded Parmesan cheese and mushrooms, stir to combine.Using a box grater, grate steamed cauliflower florets, holding by the stem end. Eat stems! Mix everything together, add eggs and mix well.Drop heaping tablespoons of mixture onto prepared baking sheet and spread until thin and 4″-5″ in diameter. Top with mushrooms, tomatoes or asparagus. Bake for 10-12 minutes or until top starts to brown. Makes about 10 skinny patties.
By Jennifer Haferkamp, The Foodery