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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (201g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 149 (27%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 1mg||0 %|
|Sodium 2058.3mg||71 %|
|Potassium 473.7mg||12 %|
|Total Carbohydrate 81.1g||24 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 73.1g|
|Protein 19.3g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 544
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