Veggie cutlet

Ingredients
DRY
280 G VWG
70 G fortified nutritional yeast
1 TB Onion Powder
1 TB MSG
Creole seasoning, black pepper, paprika
WET
380 G Silken Tofu
2 TB Vegimite
Entire bulb, Minced Garlic
3 TB Veg Oil
1 TB Balsamic Vinegar
Toss dry ingredients into a food processor first, then wet, then blend until it forms into a ball. Depending on the “wetness” of the tofu it may need a little water, or some more VWG.
Bake at 350F for 30 minutes
Simmer in broth for 2 hours
After simmering, allow to cool down. Place in refrigerator for at least 8 hours.