Recipe by Sharon123
The cooks at Moosewood serve these open-faced on toasted whole wheat bread with fresh lettuce, sliced tomato and Russian dressing. Try substituting the basil with marjoram, and combine herbs any way you like so long as the total does not exceed 1 tablespoon for dried or 3 tablespoons for fresh. The uncooked burger mix keeps for two days in the refrigerator. Formed into patties, these freeze well. Thaw at room temperature before baking. This was adapted from Vegetarian Times Magazine.
Top Review by ShortieNJ
these turned out quite good. i omitted the bell pepper, dill, tahini, and dijon mustard since i didn't have them and served it with some honey mustard as a topping - i would like to find a way to hold them together better so i could grill them instead of baking, but, maybe i just need to form the patties better
- 2 (16 ounce) packages firm tofu
- 3 tablespoons vegetable oil
- 2 cups diced onions
- 1 cup peeled and grated carrot
- 1 cup diced bell pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried dill
- 2⁄3 cup chopped walnuts
- 1 cup breadcrumbs
- 2 tablespoons tahini
- 2 tablespoons light miso
- 2 tablespoons soy sauce
- 1 -2 tablespoon Dijon mustard (optional)
Directions See How It's Made
- Preheat your oven to 400 degrees F.
- Generously oil baking sheet.
- Place tofu between two plates, and rest heavy weight on top plate.
- Press for about 15 minutes.
- Drain off liquid from bottom plate.
- Meanwhile, heat oil in skillet, and sauté onions, carrots, peppers, oregano, basil and dill for about 7 minutes, or until vegetables are just tender.
- Crumble pressed tofu into large bowl.
- Stir in walnuts, bread crumbs, tahini, miso, soy sauce and mustard, if using.
- Add sautéed vegetables, and mix well.
- Using about 3/4 cup burger mix per burger, form 8 patties by hand, and place on baking sheet about 2 inches apart.
- Bake for about 30 minutes, or until burgers are firm and browned.
- Serve hot.