Tofu Patties with Lime and Smoked Paprika

I have been obsessed with limes since our vacation, and I have a feeling this has something to do with the extremely juicy limes we got in Portugal. Even though the ones we can buy in Finland have just a faint shadow of their Portuguese counterparts’ deliciousness, they do add a lovely fragrance and flavor in most everything – and pair very nicely with smoked paprika, as in these tasty tofu patties.

The limes in Portugal were actually considerably sweeter than the ones we have around here – they are picked more ripe I suppose – which made me realize how challenging it can be to share recipes internationally. So, in this recipe, you might only need half the amount of agave if you live where the lime trees grow!

These patties were nice with mashed potatoes, and especially tasty squeezed between two slices of rye bread like a “fishy” veggie burger. We enjoyed our burgers with some garlic yogurt sauce, fresh dill, and pickled cucumbers – yum!

The Patties:

  • 500 g firm tofu
  • 1 dl chopped green onions
  • 2 cloves garlic
  • 2 tablespoons tamari (or regular soy) sauce
  • 1 tablespoon brown rice vinegar
  • 1 tablespoon lime juice
  • grated zest of 1 lime
  • 1 tablespoon agave syrup
  • 2 tablespoons canola oil
  • 1 teaspoon veggie broth powder (or less than 1 tsp salt)
  • 1 teaspoon crushed dried chilies
  • 3/4 teaspoon smoked Spanish paprika powder
  • 1 dl gram (chick pea flour)
  • some more oil for brushing

First, I set the oven to 200 degrees Celsius, and covered a baking sheet with some parchment paper.

I didn’t press the tofu, since the burger dough needs moisture anyway. I just took the block of tofu out of the package and rinsed it, placed in a large mixing bowl, and then squeezed it with my hands until it was all mushy. Now I added the rest of the ingredients in the bowl and mixed the dough with a fork until everything was combined. At this point, I checked the taste to see if the balance of salty and sweet and acidic was right, and it was.

Now, I formed 12 patties out of the dough, each about the width of the palm of my hand, and about 2 centimeters thick. I placed the patties on the baking sheet I’d covered with parchment paper, brushed them with some canola oil on both sides, and then placed the baking sheet in the middle rack of our oven. I baked the patties for 10 minutes, then flipped them with a spatula, baked them for 15 minutes, flipped again, and baked for another 5 minutes until they’d browned nicely on both sides.

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