After our recent garden party, i had quite a bit of extra firm tofu left over. Since we didn't just want to make scrambled tofu all the time, i looked at creating some other tasty dishes. Here's one i loosely based from the cookbook Everyday Vegan. I made it my own mainly because i didn't have all their ingredients, but also because it was fun to experiment!
The burgers came out nice and plump, and quite light - not as dense as i expected. I'm happy to report that a tofu-based burger, one that is pureed even, is quite nice!
1 cup onion, finely chopped
1 tbsp olive oil
1 cup carrots, chopped
1/2 cup mushrooms, chopped
1 cup yellow bell pepper, chopped
1 tbsp Braggs
1 package extra firm tofu
1/2 cup beans in tomatoes
1 cup bread crumbs
1 tbsp fresh dill
1 tbsp Braggs
2 tsp stone ground Mustard
1 tsp dried basil
1/2 tsp chili powder
1) Saute onions in oil, over medium heat. Season with s/p and add carrots. Saute both until softened, about 3 minutes. Add mushrooms, pepper and Braggs. Continue to cook until all softened and combined well. Remove from heat.
2) Break tofu into chunks, and then place in food processor. Puree until mashed.
3) Place all above ingredients into large bowl, and stir to combine with spatula. Then add remaining ingredients, making sure to mix well.
4) If not moist and/or sticking together well, add more breadcrumbs and/or sauce from beans.
5) Scoop mixture into hand, or alternatively a ice cream scoop, and form patties. Using the same pan, coat with more oil. Fry patties over medium for about 5-6 minutes, or until browned.
We made these into sandwiches, and since it made a lot, also over salad as leftovers!