Tonight's Dinner - Grilled Tofu Burgers

[Guest guest]

This recipe came from Vegetarian Times, in April 1999. The burgers came out

pretty good. I liked the texture of them and the way the mixture stuck together,

without any egg involved.

 

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Grilled Tofu Burgers

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Vegetarian Times, April 1999

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1/3 cup unsalted pumpkin seeds

1 tsp cumin seeds

4 slices stale bread, torn in pieces OR

2 cups breadcrumbs

1.5 cups cooked black beans, or canned

1-16 oz pkg firm tofu, well-drained & crumbled

1 tbsp grated fresh ginger

1 lg clove garlic, minced

2 tbsp miso paste, I used tomato paste

1/2 tsp salt, or more to taste

freshly ground black pepper, to taste

1 tbsp vegetable oil (to 2), * I used garlic oil

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Preheat oven to 350°F. In small baking pan, spread pumpkin

seeds and bake until golden, 8 minutes. Set aside to cool.

 

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

until fragrant, stirring constantly, 1-2 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 (mixture made enough to make 14!)

 

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

Add 1 tbsp oil and heat until hot, then add as many burgers as

possible without crowding. Cook until deep golden brown, turning

once, 3-4 minutes per side, adding remaining 1 tbsp oil if

necessary. Serve hot.

 

Risa's notes:

 

* I used tomato paste instead of miso because I had none. I

figured it had the same texture.

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RisaG

 

MK Independent Beauty Consultant

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Updated 04/6/02

 

 

 

 

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