Monday, September 3, 2007

Tofu Walnut Burgers

I've been making these little burgers for years now, and they are a deeeee-licious way to get protien and omega 3's into a pescetarian, vegetarian, or vegan diet. I got the recipe from an article in Vegetarian Times that covered the famous pescetarian restaurant, Moosewood, in Ithaca, NY. I literally cut and pasted the recipe from the VT website. (if you click on the recipe title below, it will link you there and you can search through hundreds of great recipes for free, it's great!)

the burgers before being cooked

Tofu Walnut Burgers
serves 8
  • 2 cakes firm tofu (16 oz. each)
  • 2 Tbs. vegetable oil
  • 2 cups diced onions
  • 1 cup peeled and grated carrots
  • 1 cup diced bell peppers
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. dried dill
  • 2/3 cup chopped walnuts
  • 1 cup bread crumbs
  • 2 Tbs. tahini
  • 2 Tbs. light miso
  • 2 Tbs. soy sauce
  • 1 to 2 Tbs. Dijon mustard, optional
  • Preheat oven to 400F. Generously oil baking sheet.
  • Sandwich 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.
They suggest serving it on toasted while wheat with lettuce, tomato, and Russian dressing, but as Russian dressing completely grosses me out, I substitute a tahini dressing I love and serve it in a whole wheat pita.

Tahini Dressing
  • 1 tblsp olive oil
  • 1 clove garlic
  • 1/4 c tahini
  • 2 tsp balsamic vinegar
  • 2 tbsp fresh lemon juice
  • 1/4 c water
  • 3 tbsp fresh, chopped parsley
  • salt and pepper to taste
  • put all ingredients except the parsley in a food processor or magic bullet and pulse until smooth and creamy
  • fold in the parsley
This dressing is also good on roasted or steamed vegetables or salads as an accompaniment to any middle eastern or mediterranean flavored meals. It also rocks a falafel sandwich as well.

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