Potato Waffle Sandwiches with Herbed Tofu Cream - Forks Over Knives

Ingredients

• 1 12 oz. package soft silken tofu
• ½ cup chopped scallions
• ¼ cup fresh chives
• ¼ cup fresh parsley
• 5 tablespoons lemon juice
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh sage
• 2 small cloves garlic, minced
• 2 pounds Yukon gold potatoes, coarsely grated (about 4 cups packed)
• ½ cup whole wheat bread crumbs
• ½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
• ¼ cup brown rice flour
• ¼ cup flaxseed meal
• 1 teaspoon regular or sodium-free baking powder
• ⅛ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)
• Extra-virgin olive oil cooking spray (optional, <a href="#h-tips">learn more</a>)
• 1 large tomato, thinly sliced
• 4 to 8 leaves romaine lettuce
• Hot sauce (optional)