The most time consuming part of this recipe is cooking the quinoa. While that cooked in my rice cooker, I assembled the rest of the ingredients, mashed the beans, sautéed the onions, chopped the carrots. Mixed in the rest of the beans and then waited for the quinoa. When the quinoa was finished, I added it to the bean/tofu/carrots/onion mix and blended, making sure not to make it to uniform (preserve the second can of beans as intact as you can for texture). Once the "batter" was the way I wanted it, I added seasoning. Since all of the ingredients are cooked, I just kept adding an tasting until it was to my liking. Form the patties, place in the refrigerator until completely cool and the ingredients have become more solid. Then pan sear the patties on both sides in olive oil. Freeze individual patties wrapped in kitchen wrap of your choice.

To serve, take as many as you need and warm in the microwave as you would any other frozen veggie patty. Times may vary depending on how large you make the patties or the strength of your microwave. Alternately, thaw them and pan fry them or cook them on the grill. On the grill, be careful, they might crumble.