Recipe Cottage


LOCATION: Recipes >> Vegetarian >> Tofu Burgers 03

Print this Recipe    Tofu Burgers 03

Tofu Burgers

14 ounces tofu, firm; drained, rinsed
1 small onion, minced
2 large garlic cloves, minced
1 tablespoon canola oil
2 tablespoons chili sauce
1 teaspoon Worcestershire sauce, vegetarian
2 teaspoons soy sauce, low-sodium
1/2 teaspoon cumin, ground
1 1/4 cups dry bread crumbs
1/2 c hazelnuts, ground (optional)
salt and pepper to taste

Wrap tofu in a kitchen towel or several layers of paper towels.
Place on a cutting board, and weight with an iron skillet or wooden
cutting board for 30 to 45 minutes. Meanwhile, saute onion and
garlic in oil until onion is limp and slightly brown on the edges.

Remove towels and place tofu in a large bowl. Mash with a fork and
add onion-garlic mixture. Add chili sauce, worcestershire sauce,
soy sauce, cumin, bread crumbs and hazelnuts if desired; mix well.
Place in a food processor and pulse to form a uniform texture.

Add salt and pepper to taste. Refrigerate for 30 minutes. With wet
hands, shape tofu mixture into 8 to 10 patties and place on a well
oiled vegetable grill.

Handle patties gently; they're delicate. Grill for 3 to 4 minutes
on each side, until browned.

Variation: Instead of grilling, saute burgers in olive oil until
lightly browned on both sides.

Note: This burger is especially tasty when served with a spicy
sauce made of low-sodium soy sauce mixed with chili sauce or barbecue
sauce and topped with sauteed mushrooms.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.