Tofu Burgers
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
12 patties, depending on size
ingredients
- 396.89 g firm tofu, drained and crumbled
- 29.58 ml tahini (or peanut butter if you prefer and aren't allergic)
- 14.79-44.37 ml tomato paste
- 3 large button mushrooms, chopped
- 29.58 ml wheat germ (if allergic to wheat use corn meal)
- 14.79 ml cornmeal (if allergic to corn use all wheat germ)
- 473.18-709.77 ml unflavored unsweetened quick-cooking oatmeal (or 'multi-grain' oatmeal)
- 59.14 ml shredded carrot
- 59.14 ml shredded zucchini
- 2 scallions, chopped
- 2.46 ml garlic powder
- 4.92 ml chopped cilantro
- 2.46 ml dried parsley
- 0.61 ml Tabasco sauce (optional)
directions
- starting out with smallest amounts of oatmeal and tomato paste,mix all ingredients in large bowl.
- If allergic to both wheat AND corn then use 3 Tblsp. rice flour instead.
- I usually don't add any salt, if you'd like salt now is the time to add it.
- mash together with potato masher.
- using hands, form'patties' out of mixture to desired size (mixture does not shrink very much).
- If mixture seems too dry to you (oatmeal absorbs liquid differently on different days for some reason) add more tomato paste.
- If mixture seems too wet to you add a little bit more instant oatmeal (or corn meal if you prefer and it's only a little too wet).
- I prefer to bake in oven on lined cookie sheet for 20 min. or so at about 425 degrees fahrenheit.
- Can be grilled or fried instead if desired.
- Cooking times and temps required vary seemingly depending on humidity also.
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Reviews
-
These were a little bit bland to me, but that is probably as a result of the substitutions I made because of what I had on hand. Even so, with some deli mustard, they were great. I really liked how well the burgers held together and the lovely crust they developed while they baked. Next time, I will definitely make sure I have the proper ingredients on hand. I look forward to making them again soon!
-
I made these today and they are very delicious. The best vege burger I have eaten. I have tried various veg burger recipes, and this is the best so far. I increased the mushroom, carrot and zuccini amounts, and added about 1 tablespoon of sweet chilli sauce, otherwise followed the recipe. Thank you Diane for sharing.
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RECIPE SUBMITTED BY
Diane G.
United States
I am, as the character in a movie once said, terribly old for a cabbage, but for a mountain I'm not yet begun in years!
I am interested and fairly good at a number of crafts (in fact the running joke in my family is that between my sisters and me the only think that we CAN'T make is MONEY! - something that I'm in the process of changing).
My skill at cooking depends very much upon who you ask. I've been a lacto-ovo vegetarian for about 6 years now, and still am not quite used to tofu. My sweetie has been a vegetarian for most of his 50+ years and HE loves tofu.
I live in So. Calif with my life-mate, Al and quite a few pets. We both are storytellers and musicians (although I'm just a beginner and he's an expert), I also am interested in middle-eastern (belly) dance.