Rhiannrock's Portobello Tofu Burgers
- Number of Servings: 14
Ingredients
15 oz extra firm tofu, sliced into 1/2-1/4 inch pieces1 tbsp Earth Balance Buttery Spread4 Portobello mushroom caps, mostly ground in a food processor1 cup finely diced onion3 stalks celery, finely diced2 cloves garlic, pressed3/4 cups whole roasted unsalted almonds, ground1 cup plain bread crumbs2 tsp worcestershire sauce3 tsp Bragg's Liquid Aminos1/2 C egg beatersdash dried thymedash salt black pepper to tastedash hot sauce
Place sliced tofu onto 1/2 of a clean kitchen towel. Cover with other half of kitchen towel and place something heavy (e.g., a heavy pan or pan with added weight on top) on top of towel. Let tofu rest. Add buttery spread to pan over medioum heat and saute ground portobello, onion, and celery until almost tender. add garlic and ground alomonds and continue to saute until vegetables are translucent, stirring occasionally. Remove from heat and add to mixing bowl. Remove weight and towel from tofu; crumble finely into mixing bowl with portobello mixture. To mixture, add bread crumbs, worcestershire sauce, Bragg's, thyme, salt, pepper, and hot sauce. Mix well. Form into 4 oz patties. Freeze patties individually in aluminum foil for future use. To eat now, place patties in refridgerator for at least 1/2 hour set. Heat skillet to medium-high heat and cook patties for a few minutes per side or until browned.
Serving Size: Makes 14 4oz patties (I always make extra to freeze)
Number of Servings: 14
Recipe submitted by SparkPeople user RHIANNON0909.
Serving Size: Makes 14 4oz patties (I always make extra to freeze)
Number of Servings: 14
Recipe submitted by SparkPeople user RHIANNON0909.
Nutritional Info Amount Per Serving
- Calories: 129.3
- Total Fat: 6.9 g
- Cholesterol: 0.1 mg
- Sodium: 153.3 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.2 g
- Protein: 7.7 g
Member Reviews