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Gluten-Free Spinach Garlic Tofu Burgers

What you need: 

16 ounces frozen spinach (I use organic), thawed
15 ounces firm tofu (I love Bridge tofu)
3/4 cup gluten free rolled oats
1 medium onion, chopped
3-4 big cloves garlic, minced
1/4 cup nutritional yeast
1 tablespoon paprika
salt and pepper to taste
1/4 cup nutritional yeast
1 teaspoon cumin
1 teaspoon liquid smoke
1/4 cup oil (I used peanut)

What you do: 

1. Crumble tofu, and mix all ingredients together in bowl. Allow to sit a few minutes so oats can absorb some of the liquid from the spinach.
2. Add a little water if your mixture isn't wet enough to hold together.
3. Make patties with your hands and pan fry on a cast iron skillet with a little oil. Cook for 6-10 minutes on each side, turning carefully.
Serve topped with sauteed mushrooms.
Source of recipe: I wrote this recipe while trying to boost iron intake for my gluten-free vegetarian kid.

Preparation Time: 
10 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
14

SO HOW'D IT GO?

I added more spices: basil, oregano, garlic powder, onion powder, and Italian seasoning. Very delicious!

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These were tasty! I added a bit of salt and doubled the cumin. I decided to make them into nuggets and bake them for 20 minutes on each side at 350F. They held up in the oven, though were quite fragile on the few that I tried frying. I served them with the Cauliflower Alfredo Sauce that I posted on this site. Yum.

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