I’ve been trying to make a really good tofu burger for awhile now. The closest recipe I had in the past was aptly called the Near-Perfect Tofu Burger. I think we vegans deserve better than that, don’t you agree? That’s why I’m calling this recipe the Ultimate Tofu Burger! The trick is to buy a block of super firm tofu and freeze and de-frost it before using it. I know it sounds weird, but this extra step changes the texture of the tofu and makes it ideal for a burger.
So, you start with a one-pound block of extra or super-firm tofu from the refrigerator section of your grocery store. You don’t even need to take it out of its package, just stick it in the freezer for at least 12 hours or until it’s frozen solid. Then, put it in your fridge and let it de-frost for another 24 hours or until completely defrosted.
Next, you want to remove the packaging from the tofu and place it in a food processor. You then just add the other ingredients including nutritional yeast, sunflower seeds, cashews, curry powder, onion and tamari and process for a minute or so. This is what the mixture looks like:
It’s not super pretty, but it makes a mean burger, you just wait. You will then use your hands to make the “dough” into four patties. Last, just bake these babies at 375 degrees for 40 minutes total (flipping once) and you’re good to go. I served mine on top of some fresh romaine and with some Pesto Hemp Dressing, plus some lightly baked onions:
Here’s the recipe:
Ultimate Tofu Burger
Nonstick cooking spray
1 pound extra-firm tofu
2 tablespoons flax meal
1/4 cup nutritional yeast
1/4 cup raw unsalted sunflower seeds
1/4 cup raw unsalted cashews
1 tablespoon curry powder
1 tablespoon no-salt seasoning
1 teaspoon low-sodium tamari or soy sauce
Pesto Hemp Dressing, optional
1. Preheat oven to 375° F and lightly coat a baking sheet with cooking spray.
2. Chop onion and place in a food processor.
3. Remove tofu from package and add to onion. (See tip on freezing and defrosting tofu).
4. Add flax meal, yeast, sunflower seeds, cashews, curry powder, no-salt seasoning, and tamari. Process until combined.
5. Using your hands, form four patties and lay on baking sheet.
6. Bake for 40 minutes, flipping once during cooking. Serve on a bed of lettuce with Pesto Hemp Dressing, if desired.
I am so happy with the way these burgers turned out, the texture and flavor is really great. On a different note, I caught up with a friend of mine recently, she is a raw food chef! Check out these raw cannolis she sent me home with:
If you are trying to image what they tasted like, I can assure you they were as good as they looked. Besty just started a blog, you can find it here, and maybe you can beg her to post this recipe?
I’ve been having my own fun with raw food lately, specifically, with raw buckwheat groats. I posted this recipe for Chocolate Buckwheat Brittle a few weeks ago, but since then I have found through trial and error that one must dehydrate buckwheat groats after soaking them to get a really nice texture (I went ahead and updated the Brittle recipe to reflect this change). I guess that’s why raw foodists call them Buckwheat Crispies, because that’s what they taste like. I’ve been putting some on top of my morning green smoothie and they make it all crunchy and yummy:
Even though I’d like to say that I’m leaning toward raw food, I haven’t quite gotten on board with the philosophy and the structure yet. In the meantime, I’ll stick to my favorite raw foods for now…salads! Here’s the one I had yesterday for lunch (these beans wouldn’t be considered raw because they were cooked):
Have a happy, healthy weekend! Are you into the raw food lifestyle? Why or why not?