Toasted Almond Tofu Burgers
From ecoveg 16 years agoIngredients
- 1 12-ounce package firm tofu, drained, patted dry, cut into 1-inch-thick slices shopping list
- Nonstick vegetable oil spray shopping list
- 1/2 cup grated carrot shopping list
- 1/2 cup thinly sliced green onions shopping list
- 2 teaspoons minced peeled ginger shopping list
- 1 garlic clove, minced shopping list
- 1/2 cup almonds, toasted, finely chopped shopping list
- egg substitute of choice for 1 large egg white (see egg substitute group) shopping list
- 4 teaspoons soy sauce shopping list
- 1 teaspoon oriental sesame oil shopping list
- 1 teaspoon sesame seeds, toasted shopping list
- 4 sesame seed buns, toasted shopping list
- 4 tomato slices shopping list
- 1 cup alfalfa sprouts shopping list
How to make it
- Wrap tofu in doubled dish towel.
- Place on work surface.
- Weigh down with a board topped with food cans or weights for 1 hour.
- Squeeze towel-wrapped tofu to extract as much liquid as possible from tofu.
- Transfer tofu to medium bowl.
- Using fork, mash into small pieces.
- Spray medium nonstick skillet with nonstick spray; place over medium heat.
- Add carrot, green onions, ginger and garlic; sauté until slightly softened, about 3 minutes.
- Let cool.
- Mix carrot mixture, almonds, egg white, soy sauce, sesame oil and sesame seeds into tofu.
- Season with salt and pepper.
- Shape mixture into four 1/2-inch-thick patties. (Can be made 4 hours ahead. Cover and chill.)
- If grilling, spray grill rack with nonstick spray, then prepare barbecue (medium heat).
- If sautéing, spray large nonstick skillet with nonstick spray and heat over medium heat.
- Lightly spray patties on both sides with nonstick spray.
- Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.
- Place 1 burger on each bun bottom.
- Top each with 1 tomato slice, some sprouts and bun top and serve.
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