I often have some leftovers from my Slow-cooked Butternut Squash recipe. Leftovers are great: it makes the meal the next day easier; often sometimes much easier. Plus, the cleanup is minimal if you just heat it as is. However, sometimes I do get tired of it and like to transform them for variety.
I have been working on making butternut squash-tofu patties. I figure that this would be great as a sandwich or a starter especially for Meatless Mondays. The sweetness of the squash with the protein from the tofu is a great combination for a sandwich, especially with 21-grain bread. Also, if you are fortunate enough to have some quinoa or kale, adding these would add texture and more protein. Kale would even add some color.
|Promising beginnings, but...|
I do think I need some help. The patties are delicious, but I am having some problems binding them. My first three patties fell apart, but I was able to salvage two of them for the photo op.
I suspect that the pan may not be hot enough. I am also thinking for my next batch I may add some breadcrumbs, maybe 1/4 cup, to make it easier to bind.
Butternut Squash-Tofu Patties
Makes about 5 patties
- 1/4 block of tofu (I use extra-firm), mashed roughly with a fork
- 2/3 cup leftover butternut squash (from Slow-cooked Butternut Squash recipe)
- 1/3 cup of quinoa, cooked (optional)
- 1/4 cup of egg whites (or 1 egg)
- Salt, pepper, and garlic powder (to taste)
- Combine all ingredients.
- Heat a large skillet, grease the base lightly with oil.
- Fry the tofu-squash mixture in small patties (I use my 1/3 cup to measure)
- Make a few and keep warm on a hot plate until all the mixture is cooked.
Let me know what you think. I’d love to hear your suggestions.