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)
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.