This recipe is originally from "The Tofu Cookbook" by Becky Johnson. Those cutlets are very healthy, filling and versatile and they freeze well! I will try to include a picture soon but in the meanwhile here is my healthier version of the recipe:

Serves 4

90g / 3,5oz brown rice
15 ml / 1 tbsp vegetable oil
1 onion finely chopped
1 garlic clove
200g / 7oz walnuts
small bunch of rosemary or sage
250g/ 9oz firm tofu drained and crumbled
30ml / 2 tbsp soy sauce

1- Preheat oven to 200C / 400F.

2- Cook the brown rice according to the instructions on the packet until tender and drain well.

3- Heat the oil in a frying pan and cook the onion and garlic over a low heat stirring occasionally for about 5 minutes until softened and gold.

4- Place the walnuts, tofu, onion, garlic, rice, herbs and soy sauce in a blender or food processor and process until the mixture comes together in a thick paste.

5- Divide the paste into eight equal-size mounds and form each mound into a cutlet shape or square.

6- Arrange on baking sheet and bake for 40-45 min or until firm and slightly brown.

Notes about the recipe:
- Be sure to drain the tofu and rice very well, you don't want soggy cutlets!
- I usually make a big batch of those like 3 or 4 times the recipe and freeze the cutlets after baking them. They freeze well and are a nice and healthy quick fix when you are hungry. Just microwave them a couple of minutes and they are ready!
- In the original recipe you are supposed to fry the cutlets which is not very healthy as they would absorb a lot of oil. The oven baking is my version, it is much healthier but they get a little bit less moist than the fried ones.
- You can use other nuts and herbs combinations: try roasted peanuts with coriander, cashew nuts with parsley, hazelnuts with thyme or sage, almonds with basil... I think most types of nuts work in those cutlets.

Suggestions :
- Eat them beside a nice big green salad.
- Fill a wholewheat pita bread with a cutlet, oven-baked veggies and low fat tzatziki.
- Use them to make a homemade healthy burger
- Those are very versatile just use them besides food you like instead of meat.
- I have loads of those in my freezer and just take one or two in the morning and bring them for my lunch at work together with a wholewheat pita and any low-cal sauce I fancy. The cutlets are thawed when it's time to have lunch and assemble my pita. A very easy, healthy and quick way to fix my lunch!