HERBED TOFU BURGERS
SERVES 6 BURGERS
1 tsp. olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
One 397g (14oz) block extra firm tofu, pressed for about 30 minutes
2 tbsp. liquid aminos (or gluten-free tamari)
1 tsp. vegan Worcestershire sauce (gluten-free if necessary)
1/2 tsp. liquid smoke
1/2 tsp. ground cumin
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried parsley
3/4 cup rolled oats (certified gluten-free if necessary)
1/2 cup vegan bread crumbs (gluten-free if necessary)
2 tbsp. sesame seeds
Salt and black pepper to taste
Olive oil spray
6 vegan burger buns (gluten-free if necessary)
Burger fixings (all are optional): lettuce, sliced tomato, sliced avocado, sliced red onion, pickles, Pickled Red Cabbage & Onion Relish, ketchup, mustard, barbecue sauce, Basic Cashew Cheese Sauce or other vegan cheese
NUTRITIONAL VALUES
Calories: 349kcal
Fat: 5.2g (2.1g S.Fat)
Carbs: 15.5g
Protein: 9.5g
Sugar: 5g
Sodium: 418mg
METHOD
In a large frying pan over medium heat, heat the olive oil. Sauté the onion and garlic until the onion is translucent.
Place in a food processor. Combine the tofu, liquid aminos, Worcestershire sauce, liquid smoke, cumin, thyme, oregano, basil, parsley, and 1/4 cup of the oats in a mixing bowl. Blend until smooth.
Add the remaining oats, bread crumbs, and sesame seeds to the mixture in a large mixing bowl. Mix until everything is well combined. Season with salt and pepper.
Use parchment paper or a silicone baking mat to line a baking sheet. Make six equal parts of the mixture. Form the mixture into patties with your hands or a greased biscuit cutter (sized to fit the buns) and place on a baking sheet.
Preheat a large grill pan or frying pan over medium heat, preferably cast iron. Spray the pan liberally with olive oil. Place 2 or 3 patties in the pan (however many will fit without being crowded) and cook for 4 to 5 minutes on each side, or until firm, crisp, and browned on the outside (a few minutes longer if your patties are more than 3/4 inch thick). Place the burgers on top of the buns. Rep with the remaining patties, sprinkling the pan between batches.
Allow everyone to assemble their burger with their preferred toppings. Burgers can be stored in an airtight container in the fridge for up to 4 days.
Place in a food processor. Combine the tofu, liquid aminos, Worcestershire sauce, liquid smoke, cumin, thyme, oregano, basil, parsley, and 1/4 cup of the oats in a mixing bowl. Blend until smooth.
Add the remaining oats, bread crumbs, and sesame seeds to the mixture in a large mixing bowl. Mix until everything is well combined. Season with salt and pepper.
Use parchment paper or a silicone baking mat to line a baking sheet. Make six equal parts of the mixture. Form the mixture into patties with your hands or a greased biscuit cutter (sized to fit the buns) and place on a baking sheet.
Preheat a large grill pan or frying pan over medium heat, preferably cast iron. Spray the pan liberally with olive oil. Place 2 or 3 patties in the pan (however many will fit without being crowded) and cook for 4 to 5 minutes on each side, or until firm, crisp, and browned on the outside (a few minutes longer if your patties are more than 3/4 inch thick). Place the burgers on top of the buns. Rep with the remaining patties, sprinkling the pan between batches.
Allow everyone to assemble their burger with their preferred toppings. Burgers can be stored in an airtight container in the fridge for up to 4 days.
