Grilled Tofu Burgers

[Guest guest]

* Exported from MasterCook *

 

Grilled Tofu Burgers

 

Recipe By : www.vegetariantimes.com 4/00

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup unsalted pumpkin seeds

1 teaspoon cumin seeds

4 slices stale or toasted sandwich bread

torn into large pieces

1 1/2 cups cooked or canned black beans

(drained and rinsed if canned)

16 ounces firm tofu -- well drained

and cut into 4 pieces

1 tablespoon grated fresh ginger

1 large clov garlic -- minced

2 tablespoons miso paste

1/2 teaspoon salt -- or more to taste

Freshly ground black pepper -- to taste

1 tablespoon vegetable oil -- up to 2

 

8 Servings Dairy Free

 

Enjoy these burgers with homemade chutney, ketchup or hot sauce, and serve

on toasted kaiser rolls or hamburger buns.

 

Preheat oven to 350ºF. In small baking pan, spread pumpkin seeds and bake

until golden, 6 to 8 minutes. Set aside to cool.

 

Meanwhile, in small, dry skillet over low heat, toast cumin until fragrant,

stirring constantly, 1 to 2 minutes. Set aside.

 

In food processor, process bread to fine crumbs; you should have about 2

cups. Transfer crumbs to large bowl. Add pumpkin seeds to processor and

pulse until chopped; add to crumbs. Add beans to processor and pulse until

coarsely chopped. Add beans to crumb mixture.

 

Crumble tofu and add to bean-crumb mixture. Add toasted cumin, ginger,

garlic, miso paste, salt and pepper. Using your hands, mix well‹mixture

should be stiff enough to form patties. If mixture seems wet, add more

bread crumbs. Shape mixture into 8 thin patties.

 

Heat large skillet, preferably cast-iron, over medium-high heat. Add 1

tablespoon of oil and heat until hot, then add as many burgers as possible

without crowding. Cook until deep golden brown, turning once, 3 to 4

minutes per side, adding remaining 1 tablespoon oil if necessary. Serve hot.

 

Per serving: 210 cal.; 14g prot.; 8g total fat (1g sat. fat); 23g carb.; 0

chol.; 373mg sod.; 2g fiber.

 

Recipe adapted from Vegetarian Planet by Didi Emmons (Harvard Common Press,

1997).

 

 

 

 

 

- - - - - - - - - - - - - - - - - -