|
|
© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
|
Tofu Burgers
- 14 to 16 ounces of firm tofu
- 1/3 cup EACH rolled oats and instant
mashed potato flakes
- 2 tablespoons cornmeal
- 1-1/2 teaspoons onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons EACH ketchup and soy sauce
- 1 or 2 eggs, optional
- a little water if necessary
- fat for frying
First off, the egg is completely optional in this recipe. If you
choose not to use it then you'll need to add about 1/4 cup of water
to make the mixture sticky enough to shape into burgers. My family
likes this recipe made with 2 eggs because it makes very firm
patties, it's just fine without eggs though, so don't feel obligated
to use them.
Open the tofu and drain off the water. Crumble it into a medium sized
bowl. Add all the remaining ingredients except the fat for frying.
Use clean hands to mix and mash the ingredients together until you
have a cohesive mixture that sticks together easily. While you are
mixing be sure to mash the tofu into very small bits, this makes the
burgers stick together better.
To cook, heat 2-tablespoons of oil or other fat in a large skillet.
Divide the mixture into 6 portions, about 1/3-cup each. Shape into
thick patties. Fry the burgers over medium heat until golden brown on
both sides, turning as necessary. Serve in a bun or like an
individual meatloaf on your plate. Makes 6 burgers.
These have become one of the most popular dishes I make. My sons like
them best on homemade gluten free buns with sprouts, vegan cheese,
onions, pickles, mayo and mustard. Serve with french fries or potato
chips, a large dill pickle and a shredded carrot salad.
|
