8 oz. baked seitan (such as Seitan O'Greatness)
4 cloves garlic
1 cup breadcrumbs, divided
1 tablespoon adobo sauce from chipotles (can substitute tomato paste and/or hot sauce)
2 tablespoons chopped fresh flat-leaf parsley
big pinch of dried basil and oregano
1 egg replacer -- either flax replacer or NRG
1 pound firm tofu (NOT silken)
1 10-oz. package of chopped frozen spinach
salt and pepper
This dish takes no time at all in the food processor, but you could probably chop and/or grate ingredients with a box grater if you don't have a food processor.
Microwave frozen spinach and set aside to cool. Drain off and squeeze out as much liquid as possible.
Pour 1/2 cup of bread crumbs onto a plate or other flat work station.
Preheat oven to 400 degrees.
Chop the seitan into a few big chunks. Put the seitan, garlic, and remaining 1/2 cup of bread crumbs into the food processor and let her rip. Process until coarse chunks remain.
Cut the tofu into large chunks. Add the adobo sauce, fresh and dried herbs, egg replacer, and tofu to the food processor, and process until well mixed. The mixture should look like medium crumbs. Add the spinach mixture and pulse just a few times, enough to mix without chopping up the spinach too much. Season with plenty of salt and pepper-- the mixture will be very bland without salt, so don't be shy.
Form the mixture into small balls (about the size of a small walnut), and roll in the remaining bread crumbs. Put the balls on an oiled/sprayed rimmed baking pan or a silicone baking mat and press gently into a flat patty/nugget shape. This should make about 24-30 nuggets.
Bake at 400 degrees F for about 8 minutes on each side. For a slightly crunchier nugget, you can spray them with cooking spray before baking. Serve with ketchup and/or hot sauce.