Moosewood’s Classic Tofu Burger

Submitted by Chef #1803265429

"From http://www.moosewoodcooks.com/2014/01/moosewoods-classic-tofu-burgers/ -- "To freeze these burgers, simply wrap cooled, baked burgers in plastic wrap and put them in the freezer. To reheat, bake on an oiled baking sheet, right from the freezer, at 350°F for 20 to 30 minutes until heated through— the time will depend on how fat your burgers are.""

 

• Ready In: 50mins
• Ingredients: 14
• Yields: 8 burgers
• Serves: 8

ingredients

• 16 ounces firm tofu
• 2 tablespoons vegetable oil
• 2 cups diced onions
• 1⁄2 teaspoon salt
• 1 teaspoon dried oregano
• 1 cup carrot (grated)
• 1⁄2 cup bell pepper (any color, seeded and diced)
• 1 cup walnuts (coarsely ground)
• 3 tablespoons soy sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons dark sesame oil
• 1⁄4 cup tahini
• 1⁄4 teaspoon ground black pepper
• 1⁄4 cup fresh basil (chopped)

directions

1. Press tofu for 30 minutes. Drain and grate in food processor.
2. While tofu presses, saute onions with salt and oregano for 7-8 minutes.
3. Add peppers and carrots to onions and cook until tender, another 7-8 minutes.
4. In a separate bowl combine cooked vegetables, grated tofu, walnuts, soy, mustard, tahini, pepper, and basil.
5. Preheat oven to 375 degrees.
6. Shape eight burgers (a cup of mixture = one burger). Place on oiled baking sheet.
7. Bake burgers until firm and brown, around 30-40 minutes.
8. Variation: To make into meatless meatballs, add ground fennel to vegetable mixture. Shape into 1 1/2 inch balls and bake for 20 minutes.

Reviews

[kbennettlv]

The flavor of these was good but I don't know if I made them too thick or what (though I made nine burgers instead of eight), but they never firmed up at all and just fell apart on the buns. I even tried pan-frying them after baking. Mush sandwiches at my house tonight. I think some gluten flour might help.