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Tofu nut vegetarian burgers

Updated on June 14, 2015

Tofu nut vegetarian burgers

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Tofu nut vegetarian burgers

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: 14 small burgers

Tofu nut vegetarian burgers

Gathering the ingredients.
Gathering the ingredients. | Source
It's easy to make your own oatmeal flour.
It's easy to make your own oatmeal flour. | Source
Just a few pulses and you have the glue that holds your burger together.
Just a few pulses and you have the glue that holds your burger together. | Source
Everything else goes in the food processor.
Everything else goes in the food processor. | Source
If your burger is a bit wet you can add more oat meal or bread crumbs.
If your burger is a bit wet you can add more oat meal or bread crumbs. | Source
I just made the tofu into burger shapes "free form", but a biscuit cutter makes a nice burger shaper.
I just made the tofu into burger shapes "free form", but a biscuit cutter makes a nice burger shaper. | Source
If your burgers came directly out of the freezer, they will take about 7 minutes per side in the frying pan.
If your burgers came directly out of the freezer, they will take about 7 minutes per side in the frying pan. | Source
If the burgers are fresh out of the food processor it will take less than 5 minutes a side to put a nice browning on them.
If the burgers are fresh out of the food processor it will take less than 5 minutes a side to put a nice browning on them. | Source
We eat with our eyes so make sure they are nice and brown. That also makes the outside a bit sweet. Very nice!
We eat with our eyes so make sure they are nice and brown. That also makes the outside a bit sweet. Very nice! | Source
It was a simple Saturday night dinner that turned out amazing.
It was a simple Saturday night dinner that turned out amazing. | Source
Use your imagination for any toppings. I used my homemade sauerkraut and that made for an awesome tofu burger!  Served along with the baked beans, I am ready for summer!
Use your imagination for any toppings. I used my homemade sauerkraut and that made for an awesome tofu burger! Served along with the baked beans, I am ready for summer! | Source

Tofu nut vegetarian burgers

  • 1 pound tofu, sprouted soybeans, organic and extra firm
  • 2 large eggs, organic
  • 1 /2 cup oats, made into oat flour in the food processor
  • 1/2 cup cashew nuts, unsalted
  • 1/2 cup sunflower seeds, unsalted
  • 1/2 cup baby bella mushrooms or, white button are fine
  • 1 tablespoon mustard, any sort you have
  • 2 tablespoons miso paste, if watching your sodium use just one tablespoon
  • 1 tablespoon Bragg's Amino acids, again, if sodium sensitive, only use 1/2
  • 1 tablespoon garlic powder, I used toasted garlic powder for deeper flavor
  • 3 tablespoons toasted sesame oil-divided, one for the tofu mixture and the other 2 tablespoons for sauting your burger
  • Condiments: pickles, onion or sauerkraut; I used my homemade sauerkraut and it added a nice crunch element.

Tofu nut vegetarian burgers

  1. Pour your oatmeal into the food processor first and pulse it until is resembles sand. Then add the rest of your ingredients.
  2. Puree all the ingredients until smooth. Take an oiled cookie sheet and make burgers or patty shapes with your hands. It will be a bit wet but do the best you can.
  3. I saved 2 burgers for my saute pan and sauteed each side on medium high for about 5 to 8 minutes in toasted sesame oil until golden brown. They were served on a sprouted wheat seed bun. It was delicious by itself but as I mentioned, sauerkraut adds a nice crunch.
  4. The rest of the burgers went into the freezer for about 2 hours until frozen solid. I then freezer-packed them into servings for two. I can store these in my freezer up to 3 months for future "fast food" dinners.

Tofu nut vegetarian burgers

This is a super-tasy simple recipe that comes together very quickly. It also has the bonus of making 14 extra burgers so you can freeze the rest for many meals.

These burgers are a perfect example of a vegetarian dish you could find in any restaurant in Brugge, Belguim. They would always have a "burger" and you could add 2-5 vegetable choices to round out the dish. The vegetable choices varied depending on the amount of food or size of the dish. This way, you only pay for what you actually eat! I loved that concept and wish restaurants in the United States let you choose how much food you order for one plate and price it accordingly. I certainly think that would cut down on food waste, AND our expanding waistlines!

Although, I served this on a bun you can serve it bun-free with a nice grain side dish and a few vegetables. I think spinach and or arugula would of went nicely with it too, but didn't have any for the photo op!

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