Heart Healthy - Lentil Tofu Patties - Instant Pot recipe

Here's a recipe that is PERFECT for a 
- the lentils are cooked in the
Instant Pot
(this recipe can be made without an instant pot - just not as fast!  Why purchase an instant pot?  Click here! 

This recipe has

NO dairy, 

NO meat & 

NO oil!  

Here's a healthy method of making a protein patty that is similar to a"beef patty" - but no meat!  It packs a punch of protein and tastes great!

TOFU is the key to these patties - they are baked and can be served alone or on a bun!  

In this dish, the instant pot is used to cook the lentils.  After that, a food processor does all the hard work - then the patties are oven baked!  This is a patty that does NOT fall apart!  Which is hard to find in a plant-based diet world...

Lentil Tofu Patties

2 cups dry green or brown Lentils
4 cups Vegetable broth
1 medium Onion; chopped
4 cloves Garlic; chopped
1 pkg firm Tofu
1 1/2 cups ground oats or oat flour
1/2 cup seasoned bread crumbs
2 Tbsp. Worcestershire Sauce
1 Tbsp. Liquid Smoke
4 Tbsp. Ketchup or BBQ Sauce
Salt & Pepper

In the instant pot, add 4 cups of  broth and lentils (season; if desired - I added 2 cloves of garlic, 1/2 onion and 2 stalks of celery - removed and thrown away after cooking lentils). Set on MANUAL setting for 12 minutes (6 minutes for manual release).  
      Remove beans to a bowl and cool.  I cleaned out the instant pot and used it for the next step.  Set on SAUTE' setting - add 1/2 cup of water, chopped onions and garlic and saute' for 3-5 minutes.  Remove onions/garlic to bowl with lentils.
In a food processor, add half of the cooked lentils and drained tofu and blend until smooth.  (You can mash with a potato masker or a fork for a chunkier texture)

Preheat your oven to 350 degrees.  Add lentils, mashed lentils & tofu, onions/garlic mixture, oat flour, bread crumbs, Worcestershire sauce, Liquid Smoke and ketchup (or BBQ sauce)  into a big mixing bowl and mix well.  Season to taste with salt and pepper.

Form patties (I used a large ice cream scoop and flatten mounds with the bottom of a glass); place on a baking sheet lined with parchment paper or silicone mat.  Bake for 20 minutes on one side, flip over, and bake for another 15-20 minutes until desired.

  Yield: 24 patties    Plenty to freeze up and serve later!

Last night, I served these patties topped with ketchup along with vegan mashed potatoes and baby brussel sprouts. It was a "comfort food" style meal! 

Can't wait to try them in a whole grain bun like a hamburger or in a lettuce wrap with vegetable toppings!!    Would LOVE to hear from you and see how you prepared your Lentil-Tofu patties!  

Interested in more "Plant-based" recipes?  Here's a link to a great Pasta salad recipe.    Here's another INSTANT POT soup recipe for Spicy Black Bean Soup here.

Thanks for stopping by - wishing you an AWESOME day - Remember to hug the ones you love, until next time...