Herby Scallion Tofu Patties with Kimchi Mayo Dip

Remove tofu from packaging and gently press with hands to remove excess moisture. Wrap in a clean dish towel and set aside.

Place a large skillet over medium-low heat and add 2 teaspoons of oil. When hot, add minced shallot, minced jalapeño, and a pinch of salt. Sauté for 3-4 minutes until softened.

Stir in the white portions of the scallions and cook for 2 more minutes.

Finely crumble the tofu into the pan. Stir well, spread out, and cook undisturbed for 2-3 minutes. Stir again, spread out, and cook for another 2-3 minutes.

Add 1 tablespoon of tamari and the remaining green portions of the scallions. Sauté for 1-2 minutes until fully absorbed. Remove from heat and set aside to cool.

Thinly grate the zucchini over a cutting board and squeeze out as much liquid as possible over the sink.

In a bowl, combine the cooled tofu mixture with the squeezed zucchini, 2-3 tablespoons of plant-based mayo, 1 teaspoon of dijon mustard, 1 teaspoon of Old Bay seasoning, 1 teaspoon of garlic powder, zest of 1 lemon, juice of 1/2 lemon, 3 tablespoons of minced chives, 3 tablespoons of minced parsley, and 3/4 cup of panko bread crumbs. Mix well.

Form the mixture into patties. Optionally, coat the patties in additional panko bread crumbs for breading.

Heat avocado oil in a skillet and cook the patties until golden brown on both sides.

In a small bowl, combine 1/2 cup unsweetened plant-based yogurt, 2 tablespoons plant-based mayo, 3 tablespoons kimchi with 1 tablespoon of its juice, juice of 1/2 lemon, and 2 teaspoons maple syrup. Mix well to make the kimchi mayo.

Serve the tofu patties with the kimchi mayo dip.