Tofu-Walnut Croquettes on English Muffins
1 carton firm tofu, pressed
1 tablespoon olive oil
1 onion, finely diced
2 1/2 teaspoons dried marjoram
1/2 teaspoon dried thyme
8 ounces mushrooms, finely chopped
2 teaspoons Worcestershire sauce
1 to 2 tablespoons mushroom soy sauce or tamari
2 garlic cloves, minced
1 1/2 teaspoons Dijon mustard
1 cup roasted walnuts or cashews, finely ground salt
freshly ground black pepper
6 English muffins
Wrap the tofu in a clean dish towel and place it on a cutting board that’s tilted toward the sink. Place a heavy object on top and set aside to drain while you prepare everything else.
Heat the oil in a wide nonstick skillet. Add the onion, marjoram, and thyme. Cover and cook over medium-high heat, stirring frequently, for 5 minutes. Add the mushrooms and cook over high heat, stirring more frequently, until the mushrooms have re-absorbed any liquid, about 8 minutes. Add the Worcestershire sauce, soy sauce, and garlic. Stir rapidly for a minute. If garlic begins to burn, remove the pan from heat. Scrape the onion-mushroom mix into a bowl. Add the ground nuts, bread crumbs, and mustard.
Crumble the tofu into the skillet. Sauté over high heat, stirring frequently, until lightly colored but still tender to the touch. Season it with salt and pepper, and then add it to the onion mix. Taste. You may need to add more salt, pepper, mustard, and/or soy sauce before you add the egg.
Add the egg. Divide the mix into 1/2 cup portions and shape into rounds or ovals. Lightly brush a nonstick skillet with olive oil, and then fry the croquettes until golden, carefully turning them once with a spatula.
Serve the croquettes on English muffins.
Spread mustard and a little mayonnaise on the English muffins before serving.
For a denser texture, use cooked brown rice or bulgur in place of the bread crumbs.