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The Very Best Tofu Burgers
(recipe, Carrie Stewart)
- 2 to 3 slices of dried bread
- 1 tsp. ghee* or olive oil
- 1 cup chopped leeks or onions
- ½ tsp. black pepper
- 16 oz. fresh, low-fat tofu, firm or extra firm, drained and crumbled
- ¼ cup mixed nuts/seeds (sunflower, walnut, pine nut, almonds, or others)
- 1 cup grated zucchini
- 1 cup grated carrot
- 1 tsp. basil, dried
- 1 tsp. oregano, dried
- 1 tsp. thyme, dried
- 1 tsp. tarragon, dried
- 1 tsp. minced garlic or 1 teaspoon garlic powder
- 1 Tbsp. Bragg Liquid Aminos or tamari
- Preheat the oven to 350 degrees (F). Place the bread in a food processor and pulse into bread crumbs, then set aside. Heat the oil in a small sauté pan; add the leeks and pepper. Sauté for 2 to 3 minutes over high heat. Remove from the heat and cool. Place the tofu, mixed nuts and seeds, grated vegetables, and sautéed leeks in the food processor. Pulse a few times, then add the herbs, garlic, and aminos. Continue to pulse to a smooth consistency. The mixture should be thick, yet firm.
- Scoop out the mixture with a ½-cup measuring cup and form into balls. Flatten the balls into burgers and coat each side with the breadcrumbs. Heat the ghee or oil in a pan and sauté briefly until the patties are golden brown. Place on an oiled sheet pan and bake for 10–15 minutes or until firm. Serve on a bun or as an entrée with a sauce of your choice.
- Note: Ghee, a traditional oil used in Indian and Ayurvedic cuisine, is similar to clarified butter. It has a high heat tolerance that allows for quick, healthy sautéing.