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Tofu-Mushroom Burgers

Yield 6 servings
You can use any kind of tofu here. For a more dense texture, use cooked brown rice or bulgur instead of breadcrumbs. Serve with mustard, horseradish, and a little mayonnaise.

Ingredients

  • 1 (12.3-ounce) package firm tofu, cut in half lengthwise
  • 1 teaspoon olive oil
  • 1 1/2 cups diced onion
  • 2 teaspoons dried marjoram
  • 1/2 teaspoon dried thyme
  • 2 1/2 cups finely chopped mushrooms
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon low-sodium soy sauce
  • 2 large garlic cloves, minced
  • 1 1/2 cups fresh breadcrumbs (about 3 slices bread)
  • 1/4 cup dry-roasted cashews, finely ground
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • Cooking spray
  • 6 (3-ounce) Kaiser rolls

Nutrition Information

  • calories 401
  • caloriesfromfat 27 %
  • fat 12.2 g
  • satfat 2.4 g
  • monofat 4 g
  • polyfat 4.5 g
  • protein 16.2 g
  • carbohydrate 61 g
  • fiber 4.9 g
  • cholesterol 37 mg
  • iron 7.5 mg
  • sodium 725 mg
  • calcium 218 mg

How to Make It

  1. Place tofu on several layers of paper towels; cover with additional towels. Let stand 1 hour; press occasionally. Place in a bowl; mash with a potato masher.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, marjoram, and thyme; sauté 5 minutes. Add mushrooms; sauté 8 minutes. Add Worcestershire sauce, soy sauce, and garlic; sauté 1 minute. Remove from heat; spoon into a bowl. Stir in tofu, breadcrumbs, nuts, Dijon, pepper, and egg. Divide into 6 equal portions; shape each into a 3/4-inch-thick patty. Place pan coated with cooking spray over medium-high heat until hot. Add patties; cook 3 minutes. Carefully turn patties over; cook 3 minutes or until browned. Serve on rolls.