Monday Dinner: Tofu and tuna patties with celery salad

This is not one of those recipes that hide the taste of tofu and you don't even know it's tofu. This is for tofu lovers.

Tofu and tuna patties (for 3-4 people):
Extra firm tofu in water (1 package)
Chunk light tuna (1 small can)
Eggs, beaten (2)
Onion, diced (1/2 cup)
Salt (a pinch)
Pepper (a pinch)
Soy sauce (1 Tbsp)
Vegetable oil (1 Tbsp)

1. Wrap tofu with paper towel and microwave for 2 minutes. This gets rid of extra moisture. Mash tofu well.
2. Combine all the ingredients except for oil.
3. Heat oil in a non-stick pan over medium high heat.
4. Form small patties and sear them (squeeze them to get rid of any extra moisture). Flip them when it's nice and brown. Lower the heat to medium low. Put a lid on and keep searing for 2-3 minutes. Drizzle soy sauce or ponzu over it to serve.

Make sure you use a non-stick pan and don't flip it until brown crust has been formed. If you don't do those, the patties will fall apart.

Celery salad has chopped celery, walnut, and red onions. For dressing, combine whole grain dijon mustard, mayo, rice vinegar, salt, pepper, and a drop of soy sauce.

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