Tofu Burgers
Source of Recipe
Moosewood
Recipe Introduction
The cooks at Moosewood serve these open-faced on toasted whole wheat
bread with fresh lettuce, sliced tomato and Russian dressing. Try
substituting the basil with marjoram, and combine herbs any way you like
so long as the total does not exceed 1 tablespoon for dried or 3
tablespoons for fresh. The uncooked burger mix keeps for two days in the
refrigerator. Formed into patties, these freeze well. Thaw at room
temperature before baking.
List of Ingredients
2 cakes firm tofu (16 oz. each)
2 Tbs. vegetable oil
2 cups diced onions
1 cup peeled and grated carrots
1 cup diced bell peppers
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried dill
2/3 cup chopped walnuts
1 cup bread crumbs
2 Tbs. tahini
2 Tbs. light miso
2 Tbs. soy sauce
1 to 2 Tbs. Dijon mustard, optionalRecipe
1. Preheat oven to 400F. Generously oil baking sheets.
2. Sandwich tofu between two plates, and rest heavy weight on to plate.
Press for about 15 minutes. Drain off liquid from bottom plate.
3. Meanwhile, heat oil in skillet, and sauté onions, carrots, peppers,
oregano, basil and dill for about 7 minutes, or until vegetables are
just tender. Crumble pressed tofu into large bowl. Stir in walnuts,
bread crumbs, tahini, miso, soy sauce and mustard, if using. Add sautéed
vegetables, and mix well. Using about 3/4 cup burger mix per burger,
form 8 patties by hand, and place on baking sheet about 2 inches apart.
4. Bake for about 30 minutes, or until burgers are firm and browned.
Serve hot.
serves 8
Per serving: 280 calories; 14g protein; 16g total fat (1.5g sat. fat);
22g carbohydrates; 0mg cholesterol; 570mg sodium; 3g fiber, 5g sugars
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