1 block 3/4 lb (350 g) extra-firm tofu, cut into cubes and patted dry

1/2 cup (125 ml) cashew butter

1/4 cup (60 ml) lemon juice

1 cup (250 ml) grated Parmigiano-Reggiano cheese

3 green onions, chopped

2 tablespoons (30 ml) olive oil

Salt and pepper

In a food processor, purée tofu, cashew butter and lemon juice. Add Parmesan cheese and green onions and pulse a few seconds at a time until smooth. Season with salt and pepper.

Shape tofu mixture into small patties of about 15 ml (1 tablespoon) each.

Brush a non-stick skillet with olive oil. Brown patties on both sides, a few at a time, without adding too much oil. Set aside on a plate. Repeat with remaining patties.

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