Peanut And Tofu Cutlets Burger Patties Food

PATTY'S TOFU BURGERS

Steps:

• Beat the eggs in a mixing bowl until smooth. Mix in the tofu, celery, onion, chili powder, cumin, curry paste, garlic, and oats with your hands until the tofu has broken into fine pieces, and the mixture is evenly blended. Form into 8 patties.
• Heat the vegetable oil in a large, nonstick skillet over medium heat. Cook the patties until crispy and golden brown on each side, about 5 minutes per side.

TOFU BURGERS

Steps:

• Place tofu in freezer 72 hours ahead of time. To thaw, fill a large saucepan with water and bring to a simmer. Leave tofu in package and place in water for about 20 minutes.
• While tofu is thawing, heat 2 teaspoons vegetable oil in a small skillet. Saute onion and celery until soft and lightly browned. Place in a medium bowl and set aside.
• When tofu is thawed, squeeze out excess water. Chop tofu finely and place in bowl with onion and celery. Mix in egg, cheese, salt and pepper until thoroughly combined.
• Heat a large skillet over medium-high heat and pour in 1/2 cup vegetable oil (oil should be 1/4 inch deep). Drop tofu mixture into pan in 6 equal portions. Flatten with a spatula to form patties. Fry for 5 to 7 minutes on each side, until golden.

PEANUT AND TOFU CUTLETS/ BURGER PATTIES

Steps:

• Cook the rice according to the instructions on the packet, until tender. Drain the rice.
• Heat the vegetable oil in a large, heavy frypan and cook off the onion and garlic over a low heat, stir occassionally, for about 5 minutes. The onion should be softened and golden.
• Meanwhile, spread out the peanuts on a baking sheet and toast under a preheated grill (broiler) for a few minutes, until browned. Alternately, you can toast the peanuts using a dry pan on the stove top- keep them moving while heating.
• Place the toasted peanuts, onion, garlic, rice, crumbled tofu, coriander and parsley (can use just 1/2 cup or either cilantro or parsley if wished) in a food processor. Add a little salt and pepper to seson if desired. Process until the mixture forms a thick paste. If it is too thick, add a little water.
• Divide the mixture into eight equal portions and form each mound into a cutlet, flat square or burger shape.
• Heat the olive oil on a large, heavy frypan.
• Add the cutlets and cook for about 5-10 minutes on each side, until they turn golden brown and are heated through. THis step can be done in two batches if needed.
• Drain the cutlets on kitchen paper. Can be kept warm in the oven if cooking in two or more batches.
• Serve and enjoy.

CHICKPEA-TOFU BURGERS

Steps:

• Put all the ingredients into a bowl.
• Using a large fork or spoon, mash the ingredients together. (Alternatively, a blender can be used.).
• When it's mashed enough so you can mold the mix into patties without it falling apart, do so! I made patties about the size of my palm, but they can be any size you want.
• Heat up a frying pan with some olive oil in it. You might need to add more or less depending on the size of the pan, and how many patties you've made.
• Carefully place the patties into the pan. Heat them for about 3 minutes, or until they're brown on the bottom. Flip them over, and go for 3 minutes again.
• When they're done, take them off carefully with a spatula! Serve them up with some mozzarella cheese on whole-wheat bread. I think they taste best after microwaved for 30 seconds.

THE BEST TOFU BURGER

Steps:

• Combine in food processor til well combined but not mushy.
• Form into 8 patties.
• Fry 5 mins per side until brown and crispy.
• or bake 20-25 min @ 375.
• I served mine with arugula, tomato, red onion and goat cheese. What an awesome combination.