Clara's Granddaughters: November 2010

Tuesday, November 16, 2010

TOFU, MUSHROOM BURGERS

Bree and I made these last night, soooo good I just had to post this recipe. I should have taken a picture but was so hungry I just devoured the dinner. I made homemade honey mustard dressing to go with them, homemade healthy fries and a veggie.......

Servings:

1 (12 1/3 ounce) package firm tofu, cut in half lengthwise
1 teaspoon olive oil
1 1/2 cups diced onions
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 roasted cashews, finely ground
1 1/2 teaspoons Dijon mustard
1/4 teaspoon fresh ground black pepper
1 large egg, lightly beaten
cooking spray
6 (3 ounce) kaiser rolls

Change Measurements: US | Metric

Directions:

Prep Time: 15 mins

Total Time: 25 mins

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.
3 Add mushrooms; sauté 8 minutes. Add Worcestershire sauce, soy sauce, and garlic; sauté 1 minute.
4 Remove from heat; spoon into a bowl. Stir in tofu, breadcrumbs, nuts, Dijon, pepper, and egg.
5 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.
6 Add patties; cook 3 minutes. Carefully turn patties over; cook 3 minutes or until browned. Serve on rolls.