Tofu and Beetroot Patties

For the patties:

• 230 g smoked tofu
• 60 g cooked beetroot
• 1 tablespoon fresh dill
• 3 tablespoons breadcrumbs
• 2 tablespoons nutritional yeast
• 1/2 teaspoon cumin
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 tablespoon olive oil
• Pepper to taste

For the sauce:

• 1 garlic clove
• 1 tbsp tahini
• Juice of ½ lemon
• 2 tbsp water
• 2 tbsp plant-based yogurt
• Salt to taste

Blend the smoked tofu, cooked beetroot, dill, breadcrumbs, nutritional yeast, cumin, granulated garlic, granulated onion, olive oil, and black pepper in a food processor until you obtain a dense, well-combined mixture. Shape the mixture into patties and place them on a baking tray lined with parchment paper, drizzling a little olive oil both underneath and on top. Bake in a preheated oven at 200°C (400°F) for about 25 minutes, until nicely golden.

For the sauce, crush the garlic and mix it with the tahini and lemon juice. The tahini will thicken when it comes into contact with the lemon, forming a thicker paste. Gradually add the water and stir until the sauce becomes smoother and creamier, then mix in the plant-based yogurt and salt to taste.