Prep 20 mins
Cook 15 mins
Good served on a bun with lettuce, tomato etc. May be reheated in the oven the next day if any are left over. Note the seasonings are approximate.
- 2 lbs extra firm tofu
- 2 eggs
- 1⁄2 cup dried breadcrumbs or 1⁄2 cup matzo meal
- 1⁄4 cup sesame seeds
- 2 tablespoons soy sauce
- 1 teaspoon chopped garlic
- 1 tablespoon rice vinegar
- Mash tofu.
- Add the other ingredients and mix.
- Form into patties.
- Fry in hot peanut oil in a frying pan or griddle.
- Turn over when browned on one side and cook until the other side is browned.
Turned out great! I was looking for a recipe to make to serve with mashed potatoes and gravy, found your recipe and decided to try it with a couple modifications. I quartered the recipe, left out the sesame seeds (didn't think they would go well with the way I was serving them), used Braggs instead of soy sauce and added thyme, poultry seasoning, and sage to the mix. Loved them. I think frying them to the point of getting kind of crispy is the way to go. I'm looking forward to making these again as a burger and using the sesame seeds. Oh..my dh tried a bite and said he want to eat these as a breakfast meat substitute on a muffin with an egg and cheese, kind of surprising to hear since he loves sausage. Thanks for posting the recipe.
These are fantastic! dh really hates vegetarian burgers that try to be like beef burgers (kwim?) so serving him TOFU burgers that were like TOFU made him really happy. I know, it's the little things in life, right? lol. I did DRAIN the tofu really, really, really well. these are delicious. I think a bit more soy sauce would be good. Nice texture both from the mashed tofu & the sesame seeds. OH! i'd like to add some minced scallions next time. the kids loved these, too! Made for veggie Swap 5/10.