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Happy ThanksLiving & Sage-crusted Tofu Patties

Happy ThanksLiving from Thailand! I’m kind of bummed that I will miss my favorite holiday. I’m stuck on a beautiful island off Thailand, poor me 😉 Usually I’m slaving away in the kitchen making delicious food for various potlucks around town. My favorite part is, of course, gorging and eating so much delish vegan food. I will also miss spending it with my close friends.

A few years after going vegan I decided that I would no longer go to my family’s house for holidays that revolve around food. Seeing the dead animals, fat-laden cheesy dishes, and literally not one thing I could consume sent me over the edge. Not only that but every year their health continued to decline while their waistlines got larger and it just broke my heart to see them in such bad condition. It may seem like a drastic decision to forgo the holidays with my family all together, but it’s something I had to do. I’d much rather spend this holiday with my compassionate vegan family and get to have a wide selection of food I can devour. I go visit them in Texas usually the first or second week of December and they are happy to have me anytime.

I was going to share one of my favorite holiday recipes but since I’ve been traveling and slacking on my blogging, I’m sure you’ve already planned your meal and bought your groceries. You might just have everything you need for these Sage-crusted Tofu Patties. I hope that you do because they are tasty! They are a great alternative to those fake meats, Tofukeys, and what nots. Serve them up with your favorite gravy and delish side dishes.

This recipe is featured in my newest eBook Cooking With The Seasons: Fall/Winter Edition. It’s available now for $4.99! These can be either baked or fried depending on your preference.


Sage-crusted Tofu Patties

1 teaspoon oil
1/2 cup onion small, dice
1 garlic clove, minced
1/2 cup carrot small, dice
Pinch of sea salt
1 cup walnuts, chopped
12 ounce extra firm tofu, pressed if needed
1 tablespoon flax meal
1 tablespoon arrowroot
1 tablespoon nutritional yeast
2 tablespoons tamari
Dash of black pepper
3/4 cup leftover brown rice
1/2 cup bread crumbs
1/4 cup fresh sage finely chopped
Safflower oil if frying

Heat oil in skillet over medium flame. Saute onion garlic carrot and salt until onions become translucent about 4 minutes. Add a little bit of water to deglaze the pan. In a food processor blend together the next 7 ingredients until well combined. Be sure to scrap around the edges of the bowl a few times to incorporate the ingredients. Blend until no tofu chunks remain about 2 minutes. Place tofu mixture in a bowl and fold in brown rice sauteed veggies bread crumbs and sage.

Divide mixture into 10 mounds and form into 1 inch thick squares or circles. If frying coat a skillet with about 1/4 inch of oil and heat of medium high flame. When oil is hot gently place the patties in the oil frying one side until brown then flipping to fry the other side. Don’t flip them too soon or they will fall apart. Add more oil to the pan if needed and continue with the rest of the patties. Place on a paper towel to soak up any lingering oil.

OR spray a baking sheet with olive oil and place the patties on the sheet spaced evenly apart. Bake the patties at 350 degrees for 30 minutes flipping at the 15 minute mark.


Happy Holidays to everyone! I’m so thankful for the opportunities I’ve had traveling Asia and thankful to all my readers who make everything possible! You give me such inspiration and joy.

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  1. @Valerie, hope you enjoy them! They are perfect for the holidays!

    @Allyson, you too! Hope you had a great one. Yep this recipe is easily made gluten-free, so glad you can enjoy them! <3 you!

  2. Next year, I'm bringing the veggie entree. I love my mom for trying to accommodate me, but I think I might be able to put together something more tasty. I hope you'll post some more yummy looking recipes! 

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