Egg Sandwich Patties

DELISH! 

Tofu Veggie “Egg” Patties

• 3/4 cup finely diced white or yellow onion
• 1 cup finely diced red, yellow, or orange bell pepper
• 1 cup baby spinach, chopped
• 1/8 tsp of tapioca starch for better binding (optional)
• 1 (14-ounce) package drained firm tofu
• 1/4 cup garbanzo (chickpea) flour or almond flour
• 1/4 cup nutritional yeast flakes
• 3/4 tablespoon tahini
• 1 teaspoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1 teaspoon black salt (kala namak)*
• 1 teaspoon ground turmeric
• Freshly ground black pepper

1. Preheat the oven to 350F. Lightly grease 12 spot muffin pan

2. Heat the olive oil in a large sauté pan over medium-high heat.

3. Add the onion, bell pepper, and spinach. Season with a pinch of salt and pepper. Sauté for 3 minutes, or until the veggies just barely begin to soften and the spinach wilts (they'll continue to cook in the oven, so no need to get them too tender at this point). Remove from the heat and set aside.

4. Crumble the tofu into a food processor. Add the garbanzo flour, nutritional yeast, water, tahini, vinegar, garlic powder, sea salt + black salt, turmeric, and a few grinds of black pepper. Process for 2 minutes, or until completely smooth, stopping to scrape down the sides of the processor as needed.

5. Spoon the tofu mixture into the pan with the sautéed veggies and stir to combine. Evenly distribute the mixture between the 9 greased muffin tin slots. I recently got a burger bun making pan with 4 inch slots.

6. Bake the "egg" patties for 30 to 40 minutes, or until the edges are golden brown and have pulled away from the pan, and the middles are completely set.

7. Transfer the tin(s) to an oven safe cooling rack and allow the patties to cool for at least 10 minutes. If needed, run a butter knife around the edge of each patty to release from the pan