|Tofu Burgers-A Moosewood Classic|
The Moosewood Collective's all-time favorite luscious burgers - vegan and wheat-free
Because of the increase in the number of our customers who are either gluten intolerant or trying to reduce their consumption of wheat, we've developed ways to make our various kinds of tofu burgers without the bread crumbs we used to use in our published recipes and in the restaurant. Dicing the vegetables small, finely grating the tofu in a food processor, and grinding the walnuts all help to make a mix that will hold its shape.
This recipe makes eight large burgers, or you can shape the mix into smaller patties or "meatballs." We're happy when we have extra burgers and can freeze them for later.
Two 14- to 16- ounce blocks firm tofu (see page 387)
Press the tofu for at least 30 minutes
In a covered skillet on low heat, warm the oil. Add the onions, sprinkle with the salt and oregano, and cook on low heat for 7 or 8 minutes, stirring occasionally. Add the carrots and bell peppers and cook, covered, until the vegetables are tender, stirring occasionally, about 8 minutes. Transfer the vegetables to a large bowl.
Finely grate the pressed tofu in a food processor and add it to the bowl of cooked vegetables along with the walnuts, soy sauce, mustard, sesame oil, tahini, pepper, and basil. Mix well and add more soy sauce to taste.
Preheat the oven to 375°F. Lightly oil a baking sheet.
Using about one cup per burger, shape the mix into 8 burgers. Set the burgers on the prepared baking sheet and bake until firm and browned, 30 to 40 minutes.
To freeze these burgers, simply wrap cooled, baked burgers in plastic wrap and put them in the freezer. To reheat, bake on an oiled baking sheet, right from the freezer, at 350°F for 20 to 30 minutes until heated through— the time will depend on how fat your burgers are.
Serve these luscious vegan burgers in a bun or on rice or toast.