2 cups roasted Winter squash, Kaboucha, butternut, or acorn
1 Onion, chopped
3 carrots, chopped fine
10 cloves garlic, chopped fine
2 stalks celery, chopped fine
2 cups chopped broccoli
1 cup quinoa, cooked w/ 1-1/2 cup water
1 cake, extra firm Tofu, (16-20 oz.) pressed between a dish towel to remove water
¼ cup fresh chopped dill
¼ cup fresh thyme
¼ cup parsley
1 Tbs. rosemary
10 sage leaves, chopped
2 Tbs tamari
2 Tbs Aji Mirin (sweet rice wine)
¼ cup fresh chopped parsley
½ t. salt
½ t. pepper
¼ cup nutritional yeast
1 cup organic corn flakes
1 cup tortilla chips
¼ cup chopped chives
Instructions
Sauté chopped onion in Olive oil until translucent. Add carrots, celery and chopped garlic. and continue cooking until soft. Add Mirin and tamari and cook for 5 more minutes. Add broccoli and all of the herbs, and continue cooking for another 5 minutes. In food processor, pulse the tofu until it is crumbly. Add it to the vegetables and continue cooking for another 10 minutes, until all of the moisture has evaporated. Add the 2 cups of roasted squash to the pan and mix well to incorporate it. Add the salt, pepper and nutritional yeast. Taste and adjust seasonings to your liking.
In food processor, pulse the corn flakes and tortilla chips until they become the consistency of course bread crumbs. Put in a deep pie pan. Add the chopped chives to the corn flakes.
Form patties with the tofu vegetable mixture, and dip it in the corn flakes on both sides. Press into patties and lay out on a cookie sheet, covered with parchment paper. Bake at 375’ for 15 minutes, turn over and bake another 10 minutes.
Patties can be made ahead of time and kept in freezer.
Recipe by iEatGreen at https://www.ieatgreen.com/winter-squash-croquettes-with-tofu-and-quinoa/