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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Really-LOL! Ingredients:
11 ounces firm tofu (super firm) |
1 red onion, chopped fine |
6 ounces cremini mushrooms, chopped fine |
3 garlic cloves, minced |
4 tablespoons fresh basil, chopped fine |
1 1/2 cups italian style breadcrumbs |
2 tablespoons tomato paste |
2 tablespoons balsamic vinegar |
1 teaspoon red pepper flakes |
1 cup italian style breadcrumbs |
1/3 cup olive oil |
salt and pepper |
6 crusty rolls |
Directions:
1. In a large frying pan, heat 1-2 tablespoons of olive oil and saute the onions until soft.
2. Add chopped mushrooms and cook for another 3-4 minutes.
3. Set aside.
4. In a food processor, blend 8 oz tofu with garlic and basil.
5. Blend until smooth.
6. Transfer to a medium mixing bowl and add sauted onion/mushroom mixture, 1 and 1/2 cups bread crumbs, tomato paste, balsamic vinegar and red pepper flakes.
7. Grate the remaining tofu-add to the mixing bowl.
8. Stir well to combine.
9. Cover with plastic wrap and refrigerate for 30 minutes.
10. Divide mixture into 6 patties-press together well.
11. Coat each patty well with the remaining 1 cup bread crumbs.
12. Add remaining olive oil to the same skillet you used to saute the onion/mushroom mixture.
13. Over medium heat to medium high heat fry patties 4-5 minutes on each side.
14. Be gentle when you flip them-tofu burgers tend to fall apart.
15. Drain on paper towels, salt and pepper to taste.
16. These are quite nice on crusty rolls with a garlic mayo, spinach, red onion rings and slivered sun dried tomatoes(winter) or garden fresh slices of tomato.
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