IBS Friendly Tofu Veggie Patties

Ingredients (for 3 servings):
400 g firm tofu, drained, pressed, pat-dried and crumbled
1 flax egg (combine 3 tb water with 1 tb flax meal and set aside to thicken)
1/4 cup grated zucchini, squeezed dry
¼ cup grated carrot, squeezed dry
2 tb nutritional yeast
1 tb tahini
1 tb soy sauce
1/2 tsp ground cumin
1/2 tsp turmeric
Salt and pepper to taste
1-2 tb buckwheat flour


Instructions:
1. Add all ingredients to a large bowl and mix until well combined.
2. Shape into patties.
3. Heat a non-stick pan with a little olive oil and cook over medium heat, or place on a parchment-lined baking tray and bake at 180°C, until golden and firm.
4. Serve and enjoy.


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