3 large zucchini, shredded
1/2 C silken tofu, pureed
1 bunch of scallions, thinly sliced
1 C bread crumbs
2 garlic cloves, minced
1/2 C chopped parsley
2 TBS Italian seasoning (I like Trader Joe's 21 Salute)
salt/pepper to taste
oil as needed for frying
Lightly salt the zucchini and set aside in a colander for 30 minutes to extract as much water as possible.
In a large bowl, mix the tofu through the seasoning.
Rinse the salt off of the squash and quickly towel dry. Mix the zucchini into the batter, salt/pepper for taste.
Unless using a non-stick pan and over med-high heat, lightly oil a pan and begin forming sliders.
Sautee the sliders and continue flipping until golden brown on both sides.
Serve hot with herbed mayo or a salsa verde over a bed of greens.
Mix vegan mayo with Italian seasoning to taste. Allow to chill for 30 minutes before serving.