Serving five

Veggie Burgers (or balls)

by Shelley Gratzon

The elusive zucchini disappears again! Put your burger on a bun and don with your favorite condiments. See the Variation Tofu Cheese Burgers for a built-in cheese-boost, and Tofu Nut (Seed) Burgers and Tofu Cheese and Nut Burgers for brain-boosting additions. You can also skip the bun and top with a sauce. The balls can be used with pasta and, of course, for fun sauce-dipping.

Ingredients

  • 1/2 pound firm tofu
  • 1/4 cup packed, grated carrot
  • 3/4 cup packed, grated zucchini
  • 1 tablespoon olive oil or ghee
  • 1/2 teaspoon finely chopped garlic
  • 2 tablespoon finely chopped onion
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dry ground fennel
  • 1/4 teaspoon dry ground mustard
  • 1/4 teaspoon paprika
  • 1/3 cup whole wheat flour or barley flour
  • 2 tablespoon finely chopped Italian parsley
  • 3/4 teaspoon salt, or to taste
  • freshly ground black pepper
  • olive oil for frying

Directions

  1. Cut tofu, widthwise, into ¼ inch slices; lay them on several layers of paper towel. Put several layers of towel on top, and press out excess moisture.
  2. Spread carrot and zucchini out on several layers of paper towel. Put several layers of towel on top, and press out excess moisture.
  3. Heat oil (or ghee) in a frying pan on low heat. Add garlic, onion, basil, coriander, fennel, mustard, and paprika, and cook and stir for 30 seconds. Add carrot and zucchini, and cook for 3 minutes, stirring a couple times.
  4. Put the spiced veggies, flour, and parsley into a food processor; pulse until just combined and crumbly, not a paste. Break tofu into pieces into the processor; add salt, and pepper. Pulse a few more times to combine, but remain crumbly, not pasty. Form into 5 patties, or 1 inch balls (about 20).

To fry:

Heat 2 Tbsp. oil in a large skillet on medium-low heat (cast iron works great).

For burgers: Fry about 3 to 4 minutes on each side, until browned. Add more oil if needed. Drain on paper towel. Let rest 5 minutes to firm up.

For balls: In 2 batches, add the balls, toss to coat in oil, and fry, turning about every 2 minutes, until mostly browned. Add more oil as needed. Add some new balls before completely emptying the pan, so oil doesn’t burn between batches. Drain on paper towel. Let rest 5 minutes
to firm up.

To bake:

Preheat oven to 350 degrees. Bake on a lightly greased, or parchment lined, cookie sheet for 20 minutes. Flip burgers over with a spatula (or toss balls), and bake about 10 minutes more, until brown on both sides. Let rest 5 minutes to firm up.

Variations

Tofu Nut (Seed) Burgers
Add 2 tbsp ground walnuts or 1 tbsp ground sunflower, pumpkin, or flax seeds

Tofu Cheese Burgers
Add 2 to 3 tbsp of crumbled feta or grated Parmesan cheese

Tofu Cheese and Nut Burgers
Add 2 tbsp ground walnuts and 2 tbsp crumbled feta cheese or grated Parmesan cheese

Serving two to three

“Buffalo Wingz”

by Max Radl
Serving four to six

Sriracha & Honey Tofu

by Jordan Lyons
Serving four to six

Sloppy Joes

by Shelley Gratzon
Serving five to six

Crouching Tofu

by Shelley Gratzon
Serving four

Tofu Stroganoff

by Shelley Gratzon
Serving six to twelve

Miso-Glazed Tofu

by Matthew Mesaros