Very Vegan Recipe

Prepare tofu

Press the extra-firm tofu for at least 15 minutes to remove excess water. Crumble the pressed tofu into small pieces resembling coarse crumbs.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped red onion and sauté 3–4 minutes until softened and translucent.

Add the minced garlic, diced red bell pepper, grated zucchini, and grated carrot to the skillet. Sauté 4–5 minutes until vegetables are softened and any excess moisture has mostly evaporated.

Stir in the crumbled tofu and cook 3–4 minutes to warm through and let it brown slightly.

Fold in the chopped spinach and cook 1–2 minutes more just until wilted. Remove the skillet from heat and set aside to cool slightly.

In a medium bowl, lightly smash the drained chickpeas with a fork or potato masher—leave some whole for texture (aim for about half smashed, half whole).

Combine the smashed chickpeas with the cooked tofu-vegetable mixture in a large mixing bowl.

Make the flax egg: whisk the ground flaxseed with 6 tbs water and let rest 5–7 minutes until gelatinous.

If you haven't already, pulse the rolled oats in a blender or food processor until they reach a coarse flour consistency.

In a small bowl, whisk together tahini, soy sauce (or tamari), lemon juice, maple syrup, smoked paprika, ground cumin, dried oregano, black pepper and salt until smooth.

Add the tahini-seasoning mixture and the flax egg to the chickpea-tofu-vegetable bowl. Add the oat flour and chopped fresh herbs.

Mix thoroughly with a sturdy spoon or by hand until the mixture holds together when pressed. If the mixture is too wet, add up to 1–2 tbs more ground oats; if too dry, add up to 2 tbs water or vegetable broth. Aim for a slightly sticky, moldable consistency.

Divide the mixture into 8 equal portions for sliders or 4 portions for larger patties (recipe yields 4 servings if using larger patties). Shape each portion into a compact patty about 3/4-inch thick. Wet your hands lightly to prevent sticking.

Heat the remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. When hot, add patties without overcrowding (cook in batches if needed).

Cook patties 4–5 minutes per side, pressing gently with a spatula once or twice to ensure even contact with the pan. They should develop a golden brown crust. If patties are browning too quickly before heating through, lower heat to medium-low and cover loosely for 1–2 minutes.

Transfer cooked patties to a plate lined with paper towel to drain briefly. Taste one and adjust salt/pepper if necessary.

If using buns, lightly toast them in a dry skillet or toaster. Spread vegan yogurt or cashew spread on the bun bottoms or lettuce leaves if using.

Place a patty on each bun or lettuce leaf. Top with sliced tomato, avocado, and a sprinkle of fresh herbs. Add any other desired toppings (pickles, thinly sliced red onion, hot sauce).

Serve immediately with a side salad or roasted potatoes. Leftover patties keep in an airtight container in the refrigerator for up to 3 days and can be reheated in a skillet or oven at 350°F (175°C) until warmed through.