Tofu Burgers
"this is one I developed over the years. It's mine, not from a book or anything."
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
12-20 patties, depending on size
ingredients
- 14 ounces firm tofu, drained and crumbled
- 2 tablespoons tahini (or peanut butter if you prefer and aren't allergic)
- 1 -3 tablespoon tomato paste
- 3 large button mushrooms, chopped
- 2 tablespoons wheat germ (if allergic to wheat use corn meal)
- 1 tablespoon cornmeal (if allergic to corn use all wheat germ)
- 2 -3 cups unflavored unsweetened quick-cooking oatmeal (or 'multi-grain' oatmeal)
- 1⁄4 cup shredded carrot
- 1⁄4 cup shredded zucchini
- 2 scallions, chopped
- 1⁄2 teaspoon garlic powder
- 1 teaspoon chopped cilantro
- 1⁄2 teaspoon dried parsley
- 1⁄8 teaspoon Tabasco sauce (optional)
directions
- starting out with smallest amounts of oatmeal and tomato paste,mix all ingredients in large bowl.
- If allergic to both wheat AND corn then use 3 Tblsp. rice flour instead.
- I usually don't add any salt, if you'd like salt now is the time to add it.
- mash together with potato masher.
- using hands, form'patties' out of mixture to desired size (mixture does not shrink very much).
- If mixture seems too dry to you (oatmeal absorbs liquid differently on different days for some reason) add more tomato paste.
- If mixture seems too wet to you add a little bit more instant oatmeal (or corn meal if you prefer and it's only a little too wet).
- I prefer to bake in oven on lined cookie sheet for 20 min. or so at about 425 degrees fahrenheit.
- Can be grilled or fried instead if desired.
- Cooking times and temps required vary seemingly depending on humidity also.
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Reviews
-
These were a little bit bland to me, but that is probably as a result of the substitutions I made because of what I had on hand. Even so, with some deli mustard, they were great. I really liked how well the burgers held together and the lovely crust they developed while they baked. Next time, I will definitely make sure I have the proper ingredients on hand. I look forward to making them again soon! -
I made these today and they are very delicious. The best vege burger I have eaten. I have tried various veg burger recipes, and this is the best so far. I increased the mushroom, carrot and zuccini amounts, and added about 1 tablespoon of sweet chilli sauce, otherwise followed the recipe. Thank you Diane for sharing. -
These were delicious and easy to make! I added a little more tomato paste than you suggested which gave the burgers an intense red color and a strong tomato taste. My husband also loved these, and I consider him a real "meat and potatoes vegetarian". -
I added vegetarian "chicken" stock powder and nutritional yeast to the mix and it was delicious. Thanks for the recipe! -
Great tasting! I used minced garlic instead of powder and sambal oelek instead of tabasco!
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Tweaks
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Great tasting! I used minced garlic instead of powder and sambal oelek instead of tabasco!
RECIPE SUBMITTED BY
Diane G.
United States
I am, as the character in a movie once said, terribly old for a cabbage, but for a mountain I'm not yet begun in years!
I am interested and fairly good at a number of crafts (in fact the running joke in my family is that between my sisters and me the only think that we CAN'T make is MONEY! - something that I'm in the process of changing).
My skill at cooking depends very much upon who you ask. I've been a lacto-ovo vegetarian for about 6 years now, and still am not quite used to tofu. My sweetie has been a vegetarian for most of his 50+ years and HE loves tofu.
I live in So. Calif with my life-mate, Al and quite a few pets. We both are storytellers and musicians (although I'm just a beginner and he's an expert), I also am interested in middle-eastern (belly) dance.
