2 c. tofu, med. firm
2 c. water
1 c. quick oats
2 tbsp. cornstarch
2 tbsp. oil
2 tsp. salt
1/4 c. yeast flakes
1/2 tsp. turmeric or paprika for color
1 tbsp. onion powder
1 tsp. thyme
1/4 tsp. garlic powder (or crushed)
1 tbsp. dried parsley
1 (6 oz.) box frozen tiny peas (1 c.)
3 c. very thinly sliced white cabbage strips
2 c. fresh sliced mushrooms
2 c. very thinly sliced onions
1/4 c. finely chopped parsley
1/4 c. water chestnuts or bamboo shoots (opt.)

Rinse, drain and measure tofu, break up with fork in bowl. Mix in water, oats, cornstarch, oil, salt, yeast flakes, turmeric, onion powder, thyme, garlic powder or crushed garlic and dried parsley. Blend on high in blender until creamy. Stop blender and stir as needed to blend completely. Pour out into large bowl, add other ingredients. Stir to mix. Drop on oiled baking sheet leaving 2" between patties.

Bake at 350 degrees for 30 minutes or fry in lightly oiled hot pan until browned both sides. Serve with oriental mushroom brown gravy. 16 patties, approximately, depending on size. Serve with other oriental dishes.