Prep 16 mins, Cook 32 mins

2 cloves garlic, peeled

1 (2-inch) piece fresh ginger, peeled and cut into chunks

¼ cup rolled oats

½ cup dry-toasted almonds

¼ teaspoon salt

10 ounces extra-firm or super-firm tofu (not silken), drained

1 egg

1 tablespoon low-sodium tamari

2 teaspoons toasted sesame oil

2 tablespoons rice vinegar, divided

1 tablespoon extra-virgin olive oil

½ yellow onion, diced

1 carrot, grated

2 green onions, white and pale-green parts, thinly sliced

¼ cup cornmeal

1. Preheat oven to 425˚. Lightly oil a 9x13-inch baking dish. Place garlic and ginger in food processor; process until very finely chopped. Transfer to a small bowl.

2. Wipe out food processor until dry; then add oats and grind finely. Add almonds and pulse until finely chopped. Add salt, tofu, egg, tamari, sesame oil, and 1 tablespoon rice vinegar; purée until smooth, scraping down sides as needed. Mixture will be quite thick. Set aside.

3. Place large skillet over medium-high heat. Add olive oil; once hot, add onion and sauté 3 minutes. Add garlic, ginger, and carrot; sauté 2 minutes. Add green onions and remaining 1 tablespoon rice vinegar; cook 1 minute more, scraping up browned bits. Add carrot mixture to tofu mixture in food processor and pulse until just combined. Season with salt and pepper.

4. Place cornmeal in a shallow dish. With lightly oiled hands, form tofu and vegetable mixture into large patties about ½-inch thick; coat in cornmeal (patties may fall apart a bit during cornmeal coating; if this occurs, just pat them back together). Place patties in lightly oiled baking dish, set on bottom rack, and bake 5 minutes. Switch to broiler and broil 3 minutes; flip and broil 3 minutes more, until lightly browned and firm.

PER SERVING: 169 cal, 19g fat (13g mono, 4g poly, 2g sat), 52mg chol, 16g protein, 22g carb, 5g fiber, 287mg sodium