Leftover Patties

Name: Leftover Patties (Tofu Patties with Ethiopian Vegetables)
Yield: Makes 8 patties
Cuisine: Ethiopian
Ingredients: 14 ounces extra-firm tofu, rinsed; ½ teaspoon granulated garlic; ¾ teaspoon salt; ⅓ cup minced fresh parsley, cilantro, or basil; Pinch Freshly ground black pepper; ⅓ cup minced fresh parsley, cilantro, or basil; ⅓ cup minced fresh parsley, cilantro, or basil; 1 cup leftovers from any of the atakilt recipes (see cooking tip), any large vegetable pieces diced; 1 cup leftovers from any of the atakilt recipes (see cooking tip), any large vegetable pieces diced; ¼ cup nutritional yeast flakes; ½ cup sorghum flour; 1 tablespoon tapioca starch or cornstarch; 1 tablespoon tapioca starch or cornstarch; 1 teaspoon ground berbere or Berbere Paste; 2 teaspoons baking powder; 1 teaspoon granulated onion; 1 teaspoon ground berbere or Berbere Paste

Tofu Patties with Ethiopian Vegetables

Preparation info

Makes
8
patties

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

These tofu patties are a great way to use up leftovers. Serve ’em on buns with your favorite burger fixin’s, or by themselves alongside a big salad and a giant plate of Garlic Jojos.

Ingredients

14 ounces extra-firm tofu, rinsed
½ cup sorghum flour
¼ cup</

Africa
Ethiopia
Main course
Leftovers
Vegan

Method

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Squeeze the tofu over the sink to extract as much liquid as possible, then put it in a food processor. Process until creamy. Add the sorghum flour, nutritional yeast, tapioca starch, baking powder,