Vegetarian Burgers With Tofu Food

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.

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.

VEGAN TOFU VEGGIE BURGERS

Steps:

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

SMOKED TOFU VEGAN BURGER

Steps:

• Put the sweet potato in a microwaveable bowl, cover with cling film and cook on high for 3 mins until soft. Heat the oil in a non-stick frying pan and fry the onion with a big pinch of salt until soft, around 5 mins. Add the garlic and spices and cook for 2 mins more, then set aside. Blitz the tofu with the cashews in a blender, then tip in the sweet potato and fried onions. Season and blitz again until combined. Shape into four burger patties and set aside in the fridge on a lined baking tray while you make the slaw.
• Make the slaw by combining the ingredients in a bowl, then set aside until needed. When you're ready to fry the patties, mix the mustard with the soy milk in one bowl, then mix the remaining coating ingredients in another bowl. In turn, take each patty and dip into the flour mixture, then into the soy milk mixture, then back into the flour mixture. Repeat this again so you get a really nice crust on the patties.
• Pour the vegetable oil into a large frying pan over a medium-high heat - you want the oil to come about 2cm up the side of the pan. Once hot, use a spatula to carefully add the patties and gently fry for 1 min on each side until crispy, then leave to drain on kitchen paper. Serve the burgers in burger buns, topped with the slaw and drizzled with the mayo.

MOOSEWOOD'S CLASSIC TOFU BURGER

Steps:

• Press tofu for 30 minutes. Drain and grate in food processor.
• While tofu presses, saute onions with salt and oregano for 7-8 minutes.
• Add peppers and carrots to onions and cook until tender, another 7-8 minutes.
• In a separate bowl combine cooked vegetables, grated tofu, walnuts, soy, mustard, tahini, pepper, and basil.
• Preheat oven to 375 degrees.
• Shape eight burgers (a cup of mixture = one burger). Place on oiled baking sheet.
• Bake burgers until firm and brown, around 30-40 minutes.
• Variation: To make into meatless meatballs, add ground fennel to vegetable mixture. Shape into 1 1/2 inch balls and bake for 20 minutes.

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!

TOFU-MUSHROOM BURGERS (VEGETARIAN TIMES)

Steps:

• In a medium skillet, heat oil over medium heat. Add garlic, and cook until golden. Add mushrooms, tofu, and curry paste, and cook, stirring once or twice, until mushrooms are softened. Remove vegetables with slotted spoon. If any liquid remains, cook uncovered until thickened; add to vegetables and allow to cool.
• After everything has cooled, combine vegetables, tofu, egg, and rice in a food processor until blended (I use a potato masher since I do not have a food processor). Transfer to large bow and mix in 1/2 cup breadcrumbs to form a consistency which will allow patties to be formed. Season with salt and pepper.
• Shape mixture into 3 inch patties (1/2 an inch thick), add extra bread crumbs if needed to hod patties together.
• Prepare grill or preheat broiler. I put them on a pam-sprayed health grill for about 4-6 minutes, or until both sides are lightly browned. They can also be broiled on a lightly greased broiler pan or cookie sheet for about 6-8 minutes per side. Broil about 3-5 inches from the heat.

TOFU AND VEGGIE BURGER

Steps:

• Pat tofu dry with absorbent paper. Spread tofu, in single layer, on absorbent-paper-lined tray; cover with more paper, stand 20 minutes.
• Meanwhile, heat oil in medium frying pan; cook brown onion and garlic, stirring, until onion softens.
• Add spices; cook, stirring until fragrant.
• Combine onion mixture in large bowl with tofu, zucchini and breadcrumbs; shape into four patties.
• Cover; referigerate 30 minutes.
• Meanwhile, combine hummus and yogurt in small bowl.
• Cut bread into four pieces. Split each piece in half horizontally; toast cut sides in heated oiled grill pan.
• Cook patties in same oiled grill pan until browned both sides and hot.
• Spread bread with hummus mixture; sandwich combined mint, parsley and green onion, patties and sprouts between bread pieces.