Tofu BurgersSubmitted by: MADEMCHE
Introductionfrom 101cookbooks.com from 101cookbooks.com
1 pound / 16 oz / 450 g extra-firm tofu, drained and patted dry, then sliced
2 large eggs
1/2 cup / 2 oz / 55 g fine dried bread crumbs
1/2 cup / 2 oz / 55 g cashew nuts
1/2 cup / 2 oz /55g sunflower seeds
1/2 cup / 2 oz / 55g sliced mushrooms
1 tablespoon Dijon mustard
1 tablespoon shoyu or soy sauce
1 teaspoon ground cumin
1/2 teaspoon ground cayenne
1/4 teaspoon fine grain sea salt
1 tablespoon extra virgin olive oil
extras: whatever buns & condiments you like. I did a combination of fontina cheese and homemade zucchini relish. You could also do a lettuce wrap in place of buns.
Divide the mixture into eight equal portions and use your hands to (really) press and form into round but flat-ish patties.
Pour the olive oil into your largest skillet over medium-high heat, and arrange as many patties as you can without crowding. Cover, and cook turning once, until deeply browned on both sides. Roughly ten minutes. You want to make sure the middle of the patties cook through. If the pan is too hot you'll burn the outsides before the middle cooks up, so be mindful of that.
Serve with your favorite burger fixings. I mention a few ideas up above in the ingredient list.
Makes eight tofu burgers.
Number of Servings: 8
Recipe submitted by SparkPeople user MADEMCHE.