Tofu And Leek Burgers Recipes

TOFU BURGER

Steps:

• Put the tofu on to press for 20 minutes. Either use a tofu press or place the tofu on a plate with another plate on top of it and then place something heavy on top like a heavy pot.
• Preheat the oven to 350°F (180°C).
• When pressed, cut the tofu into four square burgers.
• Line a baking tray with parchment paper. Place the tofu burgers evenly on the parchment paper and bake in the oven for 30 minutes, turning the tofu over after 15 minutes.
• Mix up the marinade sauce by adding soy sauce, maple syrup, peanut butter and garlic powder to a bowl and whisking together.
• When the burgers have finished baking, brush marinade sauce generously onto both sides of the burgers and leave them to marinate for 5 minutes.
• Heat up a pan with a little oil and when hot, add the tofu burgers to the pan and fry on each side until golden.
• Brush on more marinade sauce while the tofu is frying. The tofu burgers are ready to serve.
• Mushroom sauce: Add sliced mushrooms and soy sauce to a skillet, cover with a lid and turn the heat to medium high.
• When the mushrooms have released their water and are bubbling away remove the lid and let the excess water cook off.
• When the water is mostly evaporated, pour in the coconut cream and bring to a simmer.
• Make a cornstarch slurry by mixing the cornstarch with a little coconut cream or water until smooth.
• Pour it into the sauce and mix it in. Keep stirring until the sauce thickens.
• Prepare your hamburger buns, adding lettuce, sliced tomato and pickles.
• Add the tofu burger, top it with mushroom sauce and serve.

TOFU BURGER

Steps:

• If using sprouted tofu, remove from the package and dry with a paper towel (pressing is not necessary)
• If using extra-firm tofu, press according to directions.
• Then, cut the tofu in half horizontally, creating two large equal pieces.
• Using a burger press or a cookie cutter, cut tofu into two identical circles, discarding any tofu scraps.
• Set aside while making the marinade.
• Whisk all marinade ingredients together in a refrigerator, a safe container.
• Place the two tofu burgers in the marinade and refrigerate overnight. When possible, move the container gently so the tofu absorbs all the marinade.

TOFU AND LEEK STIR-FRY WITH GROUND BEEF

Steps:

• Wash leeks in a bowl of cold water, then lift out and drain well.
• Dissolve 1/2 teaspoon salt in 2 cups hot water in a medium bowl, and add tofu. Soak 5 minutes, then drain in a sieve.
• Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling wok to coat, and heat until it begins to smoke. Add beef and stir-fry, breaking up lumps, until no longer pink, about 2 minutes. Stir in wine and 1/2 teaspoon soy sauce and stir-fry 30 seconds.
• Add chile bean sauce and stir-fry until fragrant, about 15 seconds. Add ginger, chile powder, and black beans and stir-fry until fragrant, about 30 seconds. Add broth, remaining 1/2 teaspoon soy sauce, and tofu, then reduce heat and simmer, stirring gently, about 2 minutes.
• Add leeks and simmer, stirring occasionally, until just tender, 2 to 3 minutes. Stir potato starch mixture and add to tofu, then cook, stirring, until sauce is thickened, about 1 minute.

HOMEMADE TOFU BURGERS

Steps:

• Cut tofu into thin slices and arrange between two layers of dishtowel.
• Let stand for 15 minutes, then put firm pieces in the middle of a dry dishtowel, gather the corners, twist to form a sack, and squeeze tofu firmly to drain off as much moisture as possible.
• In a shallow bowl, combine tofu with carrot, leeks, and sesame seeds.
• Knead, as if kneading bread, for about 3 minutes.
• When dough is smooth and holds together well, moisten palms with oil and shape dough into patties, 3 to 3 1/2 inches in diameter.
• Pour oil into a wok (to a depth of 1 1/2 inches) or skillet (to a depth of 1/4 to 12 inch).
• Heat oil to 375 degrees F.
• Fry burgers until crisp and nicely browned, about 4minutes on one side, 3 minutes on the other.
• Drain and serve hot.

SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH

Steps:

• Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2 1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.
• In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.
• Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.
• Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it's the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
• In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
• To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.

SMOKED TOFU VEGAN BURGER

Steps:

• Put the sweet potato in a microwaveable bowl, cover with cling film and cook on high for 3 mins until soft. Heat the oil in a non-stick frying pan and fry the onion with a big pinch of salt until soft, around 5 mins. Add the garlic and spices and cook for 2 mins more, then set aside. Blitz the tofu with the cashews in a blender, then tip in the sweet potato and fried onions. Season and blitz again until combined. Shape into four burger patties and set aside in the fridge on a lined baking tray while you make the slaw.
• Make the slaw by combining the ingredients in a bowl, then set aside until needed. When you're ready to fry the patties, mix the mustard with the soy milk in one bowl, then mix the remaining coating ingredients in another bowl. In turn, take each patty and dip into the flour mixture, then into the soy milk mixture, then back into the flour mixture. Repeat this again so you get a really nice crust on the patties.
• Pour the vegetable oil into a large frying pan over a medium-high heat - you want the oil to come about 2cm up the side of the pan. Once hot, use a spatula to carefully add the patties and gently fry for 1 min on each side until crispy, then leave to drain on kitchen paper. Serve the burgers in burger buns, topped with the slaw and drizzled with the mayo.

BLACK BEAN VEGGIE BURGER

Steps:

• Heat the oil in a large pan and fry the leek, mushrooms, thyme, tofu and kale for about 5 mins. Add the mustard, tamari and half of the black beans and give it a good stir. Transfer the mixture to a blender and pulse a few times - don't over-blend, it needs to be quite chunky in texture. Scoop into a bowl and add the rest of the black beans, the oat bran, rice and chopped nuts, then mix well.
• Divide the mixture into 4-6 evenly sized portions and shape into patties using your hands. Tip the gram flour onto a plate, if using, then roll the patties in the flour to coat.
• To make the burger dressing, mix all ingredients together in a bowl and set aside. Fry the patties for 4-5 mins on each side until crisp on the outside.
• Slide the patties into the buns with the tomato, onion, lettuce and a dollop of burger dressing.