Prep 16 mins, Cook 32 mins
2 cloves garlic, peeled
1 (2-inch) piece fresh ginger, peeled and cut into chunks
¼ cup rolled oats
½ cup dry-toasted almonds
¼ teaspoon salt
10 ounces extra-firm or super-firm tofu (not silken), drained
1 tablespoon low-sodium tamari
2 teaspoons toasted sesame oil
2 tablespoons rice vinegar, divided
1 tablespoon extra-virgin olive oil
½ yellow onion, diced
1 carrot, grated
2 green onions, white and pale-green parts, thinly sliced
¼ cup cornmeal
1. Preheat oven to 425˚. Lightly oil a 9×13-inch baking dish. Place garlic and ginger in food processor; process until very finely chopped. Transfer to a small bowl.
2. Wipe out food processor until dry; then add oats and grind finely. Add almonds and pulse until finely chopped. Add salt, tofu, egg, tamari, sesame oil, and 1 tablespoon rice vinegar; purée until smooth, scraping down sides as needed. Mixture will be quite thick. Set aside.
3. Place large skillet over medium-high heat. Add olive oil; once hot, add onion and sauté 3 minutes. Add garlic, ginger, and carrot; sauté 2 minutes. Add green onions and remaining 1 tablespoon rice vinegar; cook 1 minute more, scraping up browned bits. Add carrot mixture to tofu mixture in food processor and pulse until just combined. Season with salt and pepper.
4. Place cornmeal in a shallow dish. With lightly oiled hands, form tofu and vegetable mixture into large patties about ½-inch thick; coat in cornmeal (patties may fall apart a bit during cornmeal coating; if this occurs, just pat them back together). Place patties in lightly oiled baking dish, set on bottom rack, and bake 5 minutes. Switch to broiler and broil 3 minutes; flip and broil 3 minutes more, until lightly browned and firm.
PER SERVING: 169 cal, 19g fat (13g mono, 4g poly, 2g sat), 52mg chol, 16g protein, 22g carb, 5g fiber, 287mg sodium