Glyn’s Penultimate Tofu Burgers (makes 8)
Glyn’s Penultimate Tofu Burgers
These tofu burgers are labeled “pen-ultimate” because I am a firm believer that there is always going to be something better to come along and it’s important to leave room for it when it arrives. We are making these for a 4th of July cookout and are trying them out on non-vegan friends. ~ Glyn and Will
14 oz. extra-firm tofu, pressed
1 1/2 cups cooked drained black beans
1 cup chopped onion
1 cup chopped red bell pepper
1 tsp minced garlic
1 cup walnut halves
3 herb-ox vegetable bouillon cubes (dissolved in 2 tbsp hot water)
1 cup panko
2 tbsp. nutritional yeast
1/4 tsp salt
1/4 tsp. ground black pepper
1 tsp ground cumin
1/2 tsp. chipotle chili powder
1 tsp. dried cilantro
1 Combine the drained beans, onion, garlic, walnuts, and sweet red pepper in the bowl of a food processor. Process to a moderately fine crumb.
2 Crumble the pressed tofu, and mix thoroughly with the herbs, spices, bouillon and nutritional yeast.
3 Combine the tofu mixture with the bean mixture. Mix thoroughly.
4 Add the panko and mix well.
5 Form into 8 firmly packed burgers and refrigerate at least 4 hours or overnight.
6 Transfer to a parchment lined cooking sheet and bake in a 400 degree oven for 15 minutes on a side.
7 Alternatively, these may be grilled on a slow grill. Lightly oil the grill and the burgers to prevent sticking.
Yield: Eight burgers
Degree of Difficulty: Easy
Oven Temperature: 400°F
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Inactive Time: 6 hours
Total Time: 7 hours
Serving size: 1/8 of a recipe (5.2 ounces).
Gluten-Free, Main Dish, Vegan, Vegetables