3 medium beets, cooked

½ cup almonds

½ cup pecans

1 ½ cups water (approximately)

1 tsp onion powder

½ tsp salt

½ tsp celery salt

¾ tsp basil

¾ tsp garlic powder

3/8 tsp marjoram

1 package extra firm, water-packed tofu (drained and crumbled)

1 ½ cups rolled oats

Blend beets, nuts, and seasonings until smooth, using just enough of the water to blend. Stir in tofu and oats. Let stand 10 minutes to absorb moisture. Form into patties and bake on 275-300 degree griddle or oven for 15 minutes on each side.