Tofu Vegetable Patties Food

THE ULTIMATE VEGGIE BURGER

Steps:

• Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
• On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
• Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
• Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
• When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
• Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.

TOFU & VEGETABLE PATTIES

Steps:

• Combine all the ingredients except the oils in a large bowl with some seasoning and mix well. Heat both the oils in a frying pan. Grease an 8cm metal pastry ring or cookie cutter and place in the pan. When hot, pour 5 tbsp of the batter in and turn the heat down to medium.
• Cook 4-5 mins until golden, then take off the ring (be careful, as it may be hot), flip the pattie and cook the other side. Do this in batches, keeping finished patties warm in a low oven. Serve with the chilli sauce and extra spring onions, if you like.

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.

MEGA VEGGIE BURGERS

Steps:

• Wrap the tofu in a clean tea towel, then squeeze and wring it out to remove the excess liquid (about 4 tablespoons should come out - it's messy, but really important to do this for great burger texture later).
• Place the tofu in a bowl, scraping it off the tea towel. Crack in the egg, then add the breadcrumbs and Marmite. Mix and scrunch together really well with clean hands, then shape into 4 even-sized patties that'll fit nicely in your buns once cooked.
• Roughly chop the tomatoes and put into a dry non-stick frying pan on a high heat with a pinch of black pepper, a splash of water and the vinegar.
• Squash the tomatoes with a potato masher, cook for 10 to 15 minutes, or until thick and delicious, then tear in the basil leaves and season to perfection (I sometimes add a pinch of dried red chilli flakes too, for a kick).
• If you want to plump up your buns, pop them into a warm oven for a few minutes.
• Meanwhile, finely slice or prep all the salad veg.
• Next, pick the basil leaves into a blender and blitz with all the other dressing ingredients and a pinch of salt and pepper until super-smooth.
• Place 2 teaspoons of oil in a large non-stick frying pan on a medium heat. Pick the rosemary leaves into the pan in four piles, place the patties on top and cook for 3 minutes on each side, or until golden.
• Slice or grate the cheese, place on the patties, reduce the heat to low, then cover and leave to melt for 3 to 4 minutes.
• Spread the tomato sauce into the buns, then sandwich the cheesy burgers and sliced gherkins inside.
• Toss the salad with half the dressing (save the rest for another day), serve alongside the burgers and enjoy - totally awesome.

VEGAN TOFU VEGGIE BURGERS

Steps:

• Serve on the vegan buns with your favorite toppings and enjoy.

TUNA TOFU PATTIES

Steps:

• First you must crumble the tofu. To do that, drain as much moisture as you can from the tofu. I do this by putting the tofu block in a colander. Put a plate on directly on top of the tofu. Then put a canned good (or cup filled with water) on top of that plate to weigh it down. Let sit for 15 minutes. Then you crumble the tofu (use your hands) into a bowl.
• In a mixing bowl, combine the crumbled tofu with the tuna, egg, panko, carrots, onions, green onions, and ginger.
• Mix everything until it's well combined. Then season the mixture with the soy sauce, oyster sauce and sesame oil.
• Gently form into small 2-inch patties. Pan fry the patties on each side for 3-5 minutes. Serve hot, with a bowl of rice or as a side dish to a larger meal! Enjoy ^_^

GRILLABLE TOFU BURGERS

Steps:

• Place all the ingredients except the olive oil in a food processor. Pulse until the mixture comes together and is free of most chunks, stopping to scrape down the sides of the food processor once or twice if needed. If it seems a bit thin to you, add more bread crumbs a handful at a time until everything comes together.
• Divide the mixture into eight equal portions and use your hands to (really) press and form into round but flat-ish patties. If you want larger burgers, shape into 4-5 patties. Allow to sit for ten minutes or so. You can also refrigerate at this point.
• If grilling, gently rub each patty with a bit of olive oil, and place on a medium hot grill. Grill, covered, usually 5-7 minutes on the first side, and 4-5 on the flip. Be sure the centers are cooked. If cooking on a stovetop, pour the olive oil into your largest skillet over medium-high heat, and arrange as many patties as you can without crowding. Cover, and cook turning once, until deeply browned on both sides. Roughly ten minutes. You want to make sure the middle of the patties cook through. If the pan is too hot you'll burn the outsides before the middle cooks up, so be mindful of that.
• Serve with your favorite burger fixings!

VEGAN MUSHROOM TOFU VEGGIE BURGERS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Press tofu: wrap tofu block in paper towels or a kitchen towel and sandwich between two plates. Set a heavy object on the top plate and set aside.
• Place mushroom, garlic cloves, shallot, and onion in the food processor. Pulse until mushrooms are in very small chunks.
• Place skillet on low-medium heat. Once warm, add olive oil and mushroom mixture. Cook until liquid is absorbed.
• Add mushroom mixture to mixing bowl. Add worcestershire sauce, breadcrumbs, nutritional yeast, ground flaxseed, salt, and pepper. Add pressed tofu and let cool before crumbling with hands. Mix until well combined.
• Use 1/2 cup and form into patties. It should make about 6. Place on parchment paper-lined baking sheet. Bake for 20 minutes. Flip, and bake for an additional 5-10 minutes.
• Remove from oven and let cool for 5-10 minutes before handling. This helps the patty from falling apart. Serve with toasted hamburger buns, lettuce, tomato, avocado, and secret sauce.

IRISH COFFEE POTS DE CRèME

Steps:

• Heat the milk in a small pan over moderate heat until it comes to a boil. In a blender or food processor, combine the egg, 2 tablespoons of sugar, espresso powder, a pinch of salt, semisweet chips and whiskey using the low setting. Pour in the boiling milk in a slow stream. The hot milk will cook the egg and melt the chocolate. Process or blend for 1 minute, until smooth. Spoon into teacups or champagne glasses and chill. When ready to serve, whip the cream until soft peaks form, about 1-2 minutes. Sprinkle in the remaining tablespoon of sugar and combine. Top the chocolate-filled teacups with whipped cream. Place the cups on the saucers and serve with teaspoons.

TOFU AND VEGETABLE PATTIES

Steps:

• Combine all the ingredients except the oils in a large bowl with some salt and pepper and mix well. Heat both the oils in a frying pan.
• Grease a 4in metal pastry ring or cookie cutter and place in the pan. When hot, pour 5tbs of the batter in and turn the heat down to medium.
• Cook for 4-5 mins until golden then take off the ring (be careful as it may be hot) flip the patty and cook the other side.
• Do this in batches, keeping the finished patties warm in a low oven.
• Serve with sweet chili sauce and scallions strips if you like.