These burgers are great and endlessly adaptable. I made mine tonight with sunflower seeds swapped in for the raw cashews. I was also out of cumin, so I used McCormick BBQ seasoning, turmeric, garlic powder, and onion powder. I like that if I make the patties a little smaller, I can freeze a few for a quick weeknight dinner. My picky 4 year old even eats these.
Jeremy Wolf never makes these tofu burgers the same way twice, but he always seasons them with Dijon mustard and soy sauce. He serves them on toasted artisan-style bread with spinach leaves, sliced tomato, and more mustard.
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- Calories: 526
- Calories from fat: 50%
- Protein: 27g
- Fat: 29g
- Saturated fat: 5.1g
- Carbohydrate: 45g
- Fiber: 3g
- Sodium: 746mg
- Cholesterol: 71mg
- 1 pound firm tofu, drained and patted dry
- 2 large eggs
- 1/2 cup fine dried bread crumbs
- 1/2 cup raw cashew nuts
- 1/2 cup hulled pumpkin or sunflower seeds
- 1/2 cup sliced mushrooms (about 2 oz.)
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 12 slices French or Italian bread, toasted
- 1. Whirl all ingredients except olive oil and bread in a blender or food processor.
- 2. Pour 1/2 tablespoon olive oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, drop about 3/4 cup tofu mixture into pan. Spread into a patty about 4 inches wide and 1 inch thick. Repeat to form two more patties in pan.
- 3. Lower heat to medium and cook, turning once, until well browned on both sides and firm to the touch, 10 to 12 minutes total. Transfer patties to a pan in a 200° oven. Add remaining oil to pan and cook remaining patties.
- 4. Serve burgers between slices of toasted bread (see note, above).
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