Vegan Tofu Veggie Burgers Food

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.

TOFU BURGER

Steps:

• If using sprouted tofu, remove from the package and dry with a paper towel (pressing is not necessary)
• If using extra-firm tofu, press according to directions.
• Then, cut the tofu in half horizontally, creating two large equal pieces.
• Using a burger press or a cookie cutter, cut tofu into two identical circles, discarding any tofu scraps.
• Set aside while making the marinade.
• Whisk all marinade ingredients together in a refrigerator, a safe container.
• Place the two tofu burgers in the marinade and refrigerate overnight. When possible, move the container gently so the tofu absorbs all the marinade.

VEGAN TOFU VEGGIE BURGERS

Steps:

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

VEGAN NUTRITIONAL YEAST AND TVP VEGGIE BURGERS

Steps:

• Place the water into a bowl and add the oregano, basil, parsley flakes, onion, garlic granules (or powders), and mustard powder with the oats and TVP chunks, and mix well.
• Add the ketchup and soy sauce to the mixture, and let rest for 5 minutes so the TVP can soak up the flavors.
• Add the nut/seed butter and incorporate.
• Add the whole-wheat pastry flour and nutritional yeast, and mix thoroughly.
• Form about 4-6 flat patties by hand (or about 8-10 if you want slider size!).
• Put a heavy-bottom skillet on medium heat and add a light coating of high-smoke point oil like grapeseed, canola, or olive oil and cook each patty for about 5-8 minutes on each side or until golden brown.

VEGAN TOFU HERBED QUINOA BURGERS

Steps:

• Cook the quinoa by first removing the saponin-- put it into a deep bowl and pour water cold water over it. Whisk heavily with a whisk or fork until a soapy residue rises to the top, then strain in a fine-mesh colander and rinse again. This step is VERY important for those unfamiliar in cooking quinoa!
• Boil 1 1/2 cups water in a pot with a dash of salt. Add the olive oil, dill, black pepper, and marjoram (just a few shakes) and let it impart in the water for a few seconds, then add the washed quinoa. Loosely cover the pot and let cook for 15-20 minutes or until all nicely fluffed up.
• Let the quinoa stand for a minute then fluff with a fork. You may want to wait for it to cool off before handling it.
• Drain all the water out of the tofu pack and dry it out on the stovetop or microwave, but not thoroughly as though you are baking, grilling, or frying it-- retain some of the natural liquid inside.
• Mush up the tofu by hand or with a potato masher.
• Place the tofu, quinoa, and the BINDER ingredients together in a bowl and mix well. Form 6 patties.
• Brush about 1 tsp olive oil onto a cookie sheet and place the patties on it. Bake at 400F for 10 minutes on one side, then flip and bake for another 10 minutes. Turn on the broiler for 1 minute, then serve and enjoy!