These light, delicious “burgers” showcase the versatility of tofu. Easy-to-crumble extra-firm tofu makes a terrific vegetarian “ground beef,” which, when mixed with a variety of finely chopped vegetables, becomes a great vegetarian alternative to hamburgers. Serve with lemon wedges and a green salad, or in a pita with all the fixings.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2003
Ingredients
Method
Finely crumble tofu into colander; press to remove liquid. Let drain, pressing occasionally, for 20 minutes.Meanwhile, in nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry mushrooms, carrot, celery, green onions and hot pepper, stirring occasionally, until vegetables are softened, about 5 minutes. Add lemon juice, curry paste, cumin, salt and pepper; cook, stirring, until vegetables are coated, about 1 minute. Let cool in pan.
Transfer tofu to large bowl. Add egg, 1/4 cup (50 mL) of the bread crumbs, coriander and vegetable mixture; mix well. Form into eight 3/4-inch (2 cm) thick patties. Place remaining crumbs in shallow dish; press patties into crumbs to coat. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 3 days or freeze for up to 1 month. Thaw in refrigerator.)
In same skillet, heat remaining oil over medium-high heat; fry patties, turning once, until golden, about 3 minutes per side.
Nutritional facts Per serving: about
- Sodium 215 mg
- Protein 7 g
- Calories 119.0
- Total fat 8 g
- Cholesterol 23 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
%RDI
- Iron 11.0
- Folate 10.0
- Calcium 8.0
- Vitamin A 19.0
- Vitamin C 8.0
