A delightful twist on veggie burgers, these patties are packed with flavor and nutrients, perfect for any meal.
Heat a medium skillet over medium heat and add a drizzle of olive oil. Sauté the onion, carrot, celery, and zucchini until softened.
Cut the vegetables into small, uniform pieces for even cooking.
Transfer the sautéed vegetables to a mixing bowl. Add the cooked brown rice, quick oats, garlic powder, cumin powder, cayenne powder, and nutritional yeast flakes. Mix well.
Ensure the mixture is evenly combined for consistent flavor.
Crumble the tofu into the mixture using a fork, ensuring it is evenly distributed.
Press the tofu beforehand to remove excess moisture for better texture.
In a small bowl, whisk together the soy sauce and water. Pour this over the mixture and stir until everything is moistened.
Adjust the liquid amount if the mixture feels too dry or too wet.
Shape the mixture into 8 patties and place them on a baking sheet lined with parchment paper.
Use slightly wet hands to prevent sticking while shaping the patties.
Bake the patties in a preheated oven at 375°F (190°C) for 15 minutes. Flip them and bake for another 20 minutes until golden brown.
Let the patties cool slightly before flipping to avoid breaking.
Serve the patties warm with your choice of sides or in a bun with toppings.
Pair with a fresh salad or roasted vegetables for a complete meal.
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