RCI-MT.005.0316.001
Tofu Burgers I
* Makes 6 to 8.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Press the crumbled firm tofu using a clean kitchen towel or paper towels to remove excess moisture, squeezing gently but firmly for about 1-2 minutes until the tofu is as dry as possible.
2
Sauté the leek or onion in a skillet over medium heat until softened and translucent, approximately 3-4 minutes, then set aside to cool slightly.
4 minutes
3
Combine the pressed tofu, grated carrot, grated zucchini, sautéed leek, mixed nuts and seeds, basil, oregano, thyme, tarragon, pepper, garlic, and tamari soy sauce in a large mixing bowl.
4
Mix the ingredients thoroughly with a fork or wooden spoon until well combined and the mixture begins to hold together slightly.
2 minutes
5
Add the breadcrumbs gradually while mixing, stirring until the mixture reaches a consistency firm enough to form patties without falling apart.
6
Divide the mixture into 4 equal portions and shape each into a burger patty approximately ½-inch thick with your hands, wetting your fingers lightly if the mixture sticks.
7
Heat oil in a large skillet over medium-high heat for about 1 minute until the pan is hot.
1 minutes
8
Place the tofu patties in the hot skillet, being careful not to overcrowd, and cook for 4-5 minutes until the bottoms are golden brown and crispy.
5 minutes
9
Carefully flip each patty and cook the second side for another 4-5 minutes until golden brown and heated through.
5 minutes
10
Transfer the finished tofu burgers to a plate lined with paper towels to drain any excess oil, then serve on burger buns or with desired toppings.