How to make it

  • Heat the oil in a large nonstick pan over medium heat until it shimmers, then add onion and celery.
  • Cook, stirring often, 5 minutes.
  • Add the garlic (with a small splash of water if needed) and cook just until fragrant, about 1-2 minutes. Remove from heat.
  • In a large bowl, crumble the tofu with your hands into roughly "ground meat" texture.
  • Stir in the soy sauce and pumpkin puree, then add the sauteed mixture, nutritional yeast, poultry seasoning, salt, pepper and nutmeg and mix until it's all combined.
  • Add cranberries, potato flakes, gluten flour and breadcrumbs and fold through well.
  • Divide mixture into 6 pieces, flattening slightly, and place on a foil or parchment-lined baking sheet. Cover with plastic and refrigerate 1 hour.
  • Preheat the oven to 350F and bring a clean large non-stick pan to medium-high heat.
  • Spray the pan with non-stick spray and add the patties, 3 at a time.
  • Cook for 2 minutes each side, then place back on the lined sheet. Repeat for remaining patties.
  • Place the sheet in the oven and bake for 15 minutes.
  • Make ahead:

  • Form the patties, place on lined sheets and freeze, covered, until solid.
  • Transfer to a freezer bag or container, sandwiching between layers of parchment.
  • To re-heat, place on a lined sheet and bake at 350F for 45-50 minutes, until hot.
  • If extra crispness is desired, broil on HI 1 minute per side.

Reviews & Comments 3

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  • chuckieb 3 years ago
    Wow! Very nice! Thanks!
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  • nativeprincess 3 years ago
    Love this! Thanks so much for sharing :)
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  • jo_jo_ba 3 years ago
    Amount Per Serving
    Calories: 162.4
    Total Fat: 4.6 g
    Cholesterol: 0.2 mg
    Sodium: 63.1 mg
    Total Carbs: 15.3 g
    Dietary Fiber: 1.7 g
    Protein: 16.5 g
    Was this review helpful? Yes Flag

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