Although veggie patties take some elbow grease, I assure you it is completely worth it. Make a whole batch and freeze them for your next meals. Or even better, pop them in the toaster or microwave in the morning for a savoury breakfast.
I find this recipe very forgiving. If you don’t want left over ingredients -such as half an onion- feel free to toss them into the cooking process. You will be surprised by the amount of veggies crammed into these golden pucks.
This recipe was adapted from the Moosewood Restaurant Cookbook. Usually when cookbooks come into my loaned possession, ahem borrowed from the library, the recipes and photographs are absorbed for inspiration. The effort to gather all ingredients can sometimes make me want to do anything but cook. However, one of the the best things about this recipe is that you most likely already have all the ingredients you will need.
The Best Tofu Veggie Burger
Adapted from Moosewood Restaurant Cookbook
Yield: 8 patties
1 tofu block (14-16 oz), firm
2 tbsp vegetable oil
1 medium onion, diced
salt, black pepper, dried oregano, white pepper
3/4 cup carrots, grated
2 cups raw kale, chopped (spinach works too)
1/2 cup button mushrooms, minced (about 8 mushrooms)
1 1/2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp tahini
1. Press tofu for at least 30 minutes if you have the time.
2. Add oil to a hot skillet. Sautee onion, carrot, kale mushroom. Add salt, peppers, oregano. Cook for about 10 minutes on medium high heat until tender. Transfer veggies to large bowl.
3. Place tofu in a blender or processor, to create small crumbs. Add veggies to the blender and combine
4. Add in soy sauce, sesame oil and tahini. Combine well in blender.
5. Form patties (use 1/3 measuring cup) and place them on a lined baking sheet.
6. Bake for 30-35 minutes at 350 degree F.
*To Store in the Freezer:
Place the patties on a lined baking tray and place in freezer. When frozen, transfer patties into a ziplock bag.