Ingredients 2/3 block of firm tofu
1/4 cup zucchini, diced
1/4 cup onions, diced
1/4 cup bell pepper, diced
1/4 cup black beans, rinsed and drained1 egg
3 Tbs panko bread crumbs
1/2 cups old-fashioned oats
1/4 cup cooked quinoa
3 Tbs ketchup
2 Tbs low-sodium soy sauce
1 Tsp sriracha
1 Tsp fish oil
2 Tsp garlic, minced
Salt and pepper, season to taste*
Instructions Wrap tofu in a kitchen towel. Place weight on top to squeeze out all the water. Let it stand for about 20 min. With the side of knife, smush down the tofu to make it smooth.
*In a bowl, combine the rest of the ingredients.Using a large ice cream scooper, scoop up and form tofu mixture tightly into a ball. Place in a greased muffin pan.
Bake at 375 F for 30 min.
By Min Kwon, savortherainbow
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