Monday, June 3, 2013

Tofu Burgers (Patties)

Our daughter-in-love (that's our name for the most delightful and beloved woman who married our son) is vegetarian and gave this recipe to me.  It isn't pureed, but it is soft enough that I easily tolerate it, even with very small sesame seeds in it. Wheat germ can be used in place of the sesame seeds if your digestive system doesn't handle seeds well.  The patties make a great "burger" or a quick,  wholesome snack, either cold or heated.  

The basil is from the abundant plants on our deck that Tom started from seed in the greenhouse a few months ago.  Herbal Pzazz!

    1 lb firm tofu, mashed (use the type of tofu that is packed in water) 
    1 cup quick rolled oats
    1/2 cup sesame seeds (or wheat germ) [Nutritional analysis used sesame seeds]
    2 Tablespoons onion powder (or one small onion, finely chopped)
    2 Tablespoons soy sauce
    1/2 teaspoon salt
    1/2 teaspoon ground basil (or finely chopped fresh basil) 
    1/2 teaspoon ground oregano
    1/2 teaspoon garlic powder
    1/8 teaspoon black pepper

Drain the tofu well by placing it in a strainer, and then weighting it down by placing a plate on it and then putting a canned good on top of the plate.  Allow it to drain for about 30 minutes.  Then mash the tofu in a large bowl. Add remaining ingredients and mix all ingredients together. Knead for a few minutes with your hands in the bowl. Shape into 16 small patties (or make 8 big ones and adjust nutritional analysis accordingly.) Bake on a lightly oiled cookie sheet at 325 degrees for about 25 minutes, or until lightly browned. You might want to flip them once during the baking time. 

These vegetarian "burgers" appeal to many people, and can be served with lettuce, tomatoes, shredded carrot, pickles, and a bun for those who tolerate solid foods.    

Nutrition per serving :
Servings per recipe: 16
Serving Size: 1 patty
Calories: 78
Total Fat: 4 g
Cholesterol: 0 mg
Sodium: 15 mg
Total Carbs: 7 g
Dietary Fiber: 3 g
Protein: 5 g