Tofu Burgers for Tofu-Haters (and lovers)

I say that these are for tofu-haters, because they are just that good. I have so far fed them to 1 vegetarian and two meat-loving omnivores, both to rave reviews (mumbled around big bites of tofu burger). I know this is broken record already, but you can really just use whatever is in your fridge, just be creative and be sure to use ingredients with lots of flavor and texture.

– 1 block firm tofu, very well drained and crumbled (you can also freeze it, thaw, drain, for a different texture)
– 2 carrots, peeled, grated
– 1 bell pepper (green or red), chopped fine, sauteed until soft
– 2-3 tblspns pickled jalapeno, minced
– 2-3 cloves garlic, minced
– 2 green onions, minced
– 1/2 cup toasted almonds, coarsely chopped
– 1-2 tblspns herbs: dill, oregano, thyme, basil, rosemary – whatever you have, fresh or dry
– 1/2 tspn smoked hot paprika
– 2 tblspn Worcestershire sauce
– 2 tblspn ketchup
– 1 tblspn dijon mustard
– 1 tspn hot sauce (I used Valencia)
– 3-4 eggs
– 1 cup (or more) rolled oats
salt/pepper

Mush all ingredients together and season with salt and pepper. If mixture will not hold together and seems too wet, add more oats or even a bit of flour to bind. I ground some oats up to make oat-flour, but that is not necessary. Other veggies would be great in here, including mushrooms, poblano peppers, or grated sweet potato. Let the mixture sit in the fridge for an hour or so- the oats will soak up some of the moisture and make it easier to form patties.

Fry the patties in a little oil over medium heat – don’t flip until a nice dark brown crust has formed – otherwise they will fall apart. We topped ours with chevre, garlic-herb aioli, homemade spicy bread and butter pickles, spinach, and tomatoes. So good!

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One thought on “Tofu Burgers for Tofu-Haters (and lovers)

  1. Or you can always freeze the rest of the loaf, and pull it out about 10 minutes before you want to start cookin.

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