Tofu "Chicken" Patties

I decided a pictorial guide was needed for this recipe, so pardon the repeat.

Tofu "Chicken" Patties

• 1 pound extra firm tofu ( firm will work too I'm sure) drained
• 2/3 cup finely chopped veggies ( your choice, I used carrots, celery, onion, garlic, chives)
• 1 packet of Goya chicken bouillon(I used Goya brand, but to keep it meatless use vegetatian "chicken" bouillon)
• tarragon, garlic powder, rosemary, and almost every other "chickeny" spice from my cabinet (use any spice you like on chicken)
• 2 large seeded & chopped jalapeños (Thanks Gary!)
  
• 2 handfuls of flour so maybe 1/2 - 3/4 cup? until mixture is firm and holds form
• 1 1/2 handful of Italian bread crumbs
  
• olive oil
  
• a large mixing bowl

Mash tofu with in the mixing bowl with hands or potato masher until crumbly.



Add all ingredients except oil and some of the bread crumbs.

Let the mixture sit in bowl, covered, for a couple of hours in the fridge(the longer it sits the more it absorbs the flavors) The mixture should be firm and you should be able to form patties easily without it being slimy or too gooey.



If it is, add more flour until it is the right texture. Roll the patties in remaining bread crumbs.




Heat olive oil over med heat and fry until golden brown on each side (about 5 min) let stand for a few min(5-10) to let the flavors set in and patties to firm up. * Alternate cooking method, pictured here, drizzle with olive oil and sprinkle your favorite seasoning over each patty,
and cook on George Foreman Grill 6 - 9 min. until golden brown.

goes great with wine...
Can be eaten as is or on buns.
MMM-MMM GOOD!

Stay tuned, next time I'll show yah how I cook tofu tacos!