Moosewoods Classic Tofu Burger Recipes

MOOSEWOOD'S CLASSIC TOFU BURGER

Moosewood's Classic Tofu Burger image

From http://www.moosewoodcooks.com/2014/01/moosewoods-classic-tofu-burgers/ -- "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."

Provided by Katheryn W.

Categories Vegan

Time 50m

Yield 8 burgers, 8 serving(s)

Number Of Ingredients 14

Ingredients

16 ounces firm tofu
2 tablespoons vegetable oil
2 cups diced onions
1/2 teaspoon salt
1 teaspoon dried oregano
1 cup carrot (grated)
1/2 cup bell pepper (any color, seeded and diced)
1 cup walnuts (coarsely ground)
3 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons dark sesame oil
1/4 cup tahini
1/4 teaspoon ground black pepper
1/4 cup fresh basil (chopped)

Steps:

Press tofu for 30 minutes. Drain and grate in food processor.
While tofu presses, saute onions with salt and oregano for 7-8 minutes.
Add peppers and carrots to onions and cook until tender, another 7-8 minutes.
In a separate bowl combine cooked vegetables, grated tofu, walnuts, soy, mustard, tahini, pepper, and basil.
Preheat oven to 375 degrees.
Shape eight burgers (a cup of mixture = one burger). Place on oiled baking sheet.
Bake burgers until firm and brown, around 30-40 minutes.
Variation: To make into meatless meatballs, add ground fennel to vegetable mixture. Shape into 1 1/2 inch balls and bake for 20 minutes.

Nutrition Facts : Calories 270, Fat 22.6, SaturatedFat 2.9, Sodium 590.6, Carbohydrate 11.4, Fiber 3.7, Sugar 3.6, Protein 9.8

TERRIFIC TOFU BURGERS

Terrific Tofu Burgers image

The cooks at Moosewood serve these open-faced on toasted whole wheat bread with fresh lettuce, sliced tomato and Russian dressing. Try substituting the basil with marjoram, and combine herbs any way you like so long as the total does not exceed 1 tablespoon for dried or 3 tablespoons for fresh. The uncooked burger mix keeps for two days in the refrigerator. Formed into patties, these freeze well. Thaw at room temperature before baking. This was adapted from Vegetarian Times Magazine.

Provided by Sharon123

Categories Soy/Tofu

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 (16 ounce) packages firm tofu
3 tablespoons vegetable oil
2 cups diced onions
1 cup peeled and grated carrot
1 cup diced bell pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried dill
2/3 cup chopped walnuts
1 cup breadcrumbs
2 tablespoons tahini
2 tablespoons light miso
2 tablespoons soy sauce
1 -2 tablespoon Dijon mustard (optional)

Steps:

Preheat your oven to 400 degrees F.
Generously oil baking sheet.
Place tofu between two plates, and rest heavy weight on top plate.
Press for about 15 minutes.
Drain off liquid from bottom plate.
Meanwhile, heat oil in skillet, and sauté onions, carrots, peppers, oregano, basil and dill for about 7 minutes, or until vegetables are just tender.
Crumble pressed tofu into large bowl.
Stir in walnuts, bread crumbs, tahini, miso, soy sauce and mustard, if using.
Add sautéed vegetables, and mix well.
Using about 3/4 cup burger mix per burger, form 8 patties by hand, and place on baking sheet about 2 inches apart.
Bake for about 30 minutes, or until burgers are firm and browned.
Serve hot.
Enjoy!

Nutrition Facts : Calories 292.8, Fat 18.8, SaturatedFat 2.7, Sodium 378.3, Carbohydrate 20.6, Fiber 4, Sugar 4.6, Protein 14.4

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