Tofu Walnut Burgers

[Guest guest]

We had these for lunch today and they were delicious! The original

recipe called for bread crumbs instead of Rice Chex, and gluten-free

bread crumbs could be substituted. You can use your favorite

gluten-free flour or egg replacer as a substitute for the gar/fava

flour if you'd like. Enjoy!

 

Tofu Walnut Burgers

 

1/2 pound tofu, extra firm

1 cup oatmeal, uncooked (gluten free)

1 cup rice chex (gluten free)

1/3 cup gar/fava or soy flour

1 onion, chopped

1/2 cup walnuts, finely chopped

1 1/2 teaspoons Bill's Best Chicknish'

1/2 teaspoon garlic powder

1/2 teaspoon seasoning salt

1/2 teaspoon mineral salt

1 teaspoon sage

1 cup water, more if necessary

 

Rinse and drain tofu. Crumble with hands into a bowl. Add oatmeal,

crushed Rice Chex, and gar/fava or soy flour. Stir well, then add

finely chopped onion, walnuts, and seasonings. After well-blended,

add water and stir gently. Allow mixture to sit for a few minutes so

water can absorb. If mixture is dry, add a little more water so that

a consistency suitable for molding into patties is obtained. Be

careful not to make the mixture too wet. Form into burger patties and

place on a baking stone and bake in a 350 degree oven until baked for

twenty minutes, then turned and browned ten minutes more. Or fry

slowly in coconut or olive oil until patties are a golden brown.

 

This recipe can be made into meat balls as well. Serve with gravy,

pasta and sauce, or in a burger bun for a delicious sandwich.

 

Makes 16 burgers (or 24 small patties).