Black Bean Tofu Cakes with Pineapple Mango Salsa

Delicious

I made these around Christmas as a veggie alternative to my mom's pork roast which was accompanied with the same salsa. They are a little hard to flip and might benefit from some more bread crumbs but they were good.

Saute a combination of diced vegetables. I used mushrooms, zucchini, peppers. Add garlic, cumin and coriander to taste. Meanwhile blend 1/4-1/2 cup bread crumbs and extra firm tofu, salt and pepper in food processor. In a bowl fold together 1 can black beans, tofu, and vegetables. Form into patties and cook in EVOO about 3 minutes on each side. TIP: wait until one side is brown to do the flip. It's hard to do but easier if one side is firm. You can keep these warm in an oven at 200 until ready to serve.

Salsa:
1/2 cup pineapple diced
2 mangoes diced
1 avocado diced
1/2 jalapeno seeded and diced
juice of one lime
1/4 cup chopped cilantro
salt to taste