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  • Grilled Tofu Burgers

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    Grilled Tofu Burgers
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/3 c. unsalted pumpkin seeds
    • 1 tsp cumin seeds
    • 4 slc stale or possibly toasted sandwich bread torn into large pcs
    • 1 1/2 c. cooked or possibly canned black beans (liquid removed and rinsed if canned)
    • 16 ounce hard tofu well liquid removed and cut into 4 pcs
    • 1 Tbsp. grated fresh ginger
    • 1 lrg garlic clove, chopped
    • 2 Tbsp. miso paste
    • 1/2 tsp salt or possibly more to taste Freshly grnd black pepper, to taste
    • 1 Tbsp. vegetable oil, up to 2

    Directions

    1. 8 SERVINGS DAIRY-FREE
    2. Enjoy these burgers with homemade chutney, ketchup or possibly warm sauce, and serve on toasted Kaiser rolls or possibly hamburger buns.
    3. Preheat oven to 350F. In small baking pan, spread pumpkin seeds and bake till golden brown, 6 to 8 min. Set aside to cold.
    4. Meanwhile, in small, dry skillet over low heat, toast cumin till fragrant, stirring constantly, 1 to 2 min. Set aside.
    5. In food processor, process bread to fine crumbs; you should have about 2 c..
    6. Transfer crumbs to large bowl. Add in pumpkin seeds to processor and pulse till minced; add in to crumbs. Add in beans to processor and pulse till coarsely minced. Add in beans to crumb mix.
    7. Crumble tofu and add in to bean-crumb mix. Add in toasted cumin, ginger, garlic, miso paste, salt and pepper. Using your hands, mix well-mix should be stiff sufficient to create patties. If mix seems wet, add in more bread crumbs.
    8. Shape mix into 8 thin patties.
    9. Heat large skillet, preferably cast-iron, over medium-high heat. Add in 1 Tbsp. of oil and heat till warm, then add in as many burgers as possible without crowding. Cook till deep golden, turning once, 3 to 4 min per side, adding remaining 1 Tbsp. oil if necessary. Serve warm.

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