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.
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|2 cakesFirm Tofu|
|2 tablespoonsVegetable oil|
|2 cupsOnions; diced|
|1 cupCarrots; peeled and grated|
|1 cupBell pepper; diced|
|1 teaspoonDried oregano|
|1 teaspoonDried basil|
|1 teaspoonDried dill|
|2/3 cupWalnuts; chopped|
|1 cupBread crumbs|
|2 tablespoonsSesame tahini|
|2 tablespoonsLight miso|
|2 tablespoonsSoy sauce|
|1-2 tablespoonsDijon mustard; optional|
Tofu Burgers Preparation
Preheat oven to 400 degrees F. and generously oil a baking sheet.
Sandwich tofu between two plates, and rest heavy weight on top plate. Press for about 15 minutes. Drain off liquid from bottom plate.
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.
Bake for about 30 minutes, or until burgers are firm and browned. Serve hot.
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