Meatless Recipe

Prepare tofu and vegetables

Press the firm tofu for at least 15 minutes to remove excess water, then crumble it into a bowl (aim for small, ground-meat-like pieces). Finely chop the mushrooms so they approximate the same size as the crumbled tofu. Dice the onion, carrot, and celery; mince the garlic.

Heat a large skillet over medium heat. Add 2 tbs extra-virgin olive oil. When shimmering, add the diced onion, carrot, and celery. Cook, stirring occasionally, until softened and beginning to brown, 6–8 minutes.

Add the minced garlic and chopped mushrooms to the skillet. Continue cooking 5–7 minutes until the mushrooms release their moisture and it mostly evaporates, and the mixture is deeply aromatic and slightly caramelized.

Stir in the crumbled tofu and cooked lentils. Cook 3–5 minutes to combine and allow tofu to pick up color. Break up any large tofu pieces with the back of a spoon so the texture is even throughout.

In a small bowl, combine 2 tbs ground flaxseed with 5 tbs warm water. Let sit 5 minutes until gelled (this will act as the binder).

Reduce heat to medium-low. Stir in 2 tbs tomato paste, 1 tbs soy sauce, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, 1 tsp black pepper, and 0.25 tsp red pepper flakes (if using). Mix thoroughly so the tomato paste cooks slightly and spices toast for 1–2 minutes.

Add the flax gel to the skillet mixture and stir to incorporate. Sprinkle in 0.75 cup panko breadcrumbs and fold them through. Cook 2–3 minutes more while stirring; the breadcrumbs will absorb moisture and bind the mixture. Taste and adjust salt or soy sauce as needed.

Remove the pan from heat and let the mixture cool 5–10 minutes so it firms up—this makes it easier to shape or serve.

Stir in 0.25 cup chopped fresh parsley, 1 tbs lemon juice, and 1 tsp olive oil. Mix to combine and brighten the flavors.

Serve options: Spoon the meatless mixture over rice or mashed potatoes, stuff into pita or tacos with fresh greens, or form into patties and pan-fry 3–4 minutes per side in a thin coating of oil until crisp. Garnish with extra parsley and a squeeze of lemon.

Leftovers: Cool completely and refrigerate in an airtight container for up to 4 days, or freeze portions for up to 2 months. Reheat in a skillet or oven until warmed through.