Whiteley Creek Homestead

Since Dick and I were going to be eating spaghetti with meat sauce at the Legion in Ironton last Friday, I made tofu burgers for lunch using a recipe from Heidi Swanson's 101cookbooks.com blog. I only used half of the mixture, planning to make another meal of it today and write a post sharing this recipe keeper. Upon arising this morning, an email from my daughter Lisa was sitting in my inbox. The email's subject line was, "How good do these look???" with a photo attachment of Heidi's tofu burgers off her blog. Most of the time, life is just plain fun…  

Nutty Tofu Burgers

Makes 8 patties.

1 lb extra firm organic tofu, drained and patted dry, then sliced

2 large eggs

½ cup dried bread crumbs (I finely ground 1 slice bread in my food processor. If your bread is fresh and soft, toast it a bit before processing.)

½ cup cashews (I didn’t have any on hand, so I used whole almonds.)

½ cup sunflower seeds

½ cup sliced fresh mushrooms

1 tbsp Dijon mustard

1 tbsp shoyu or soy sauce (I used Bragg Liquid Aminos.)

1 tsp ground cumin

½ tsp ground cayenne

¼ tsp sea salt

1 tbsp extra virgin olive oil

Place all ingredients except the olive oil in a food processor. Pulse until the mixture comes together and is free of most chunks, stopping to scrape down the sides of the bowl once or twice, if needed. Form into 1/3 cup-size patties. After coating a skillet with olive oil, arrange patties in pan and cover. Cook until browned on both sides, turning once during a roughly ten minute cooking time. Check to be sure the middle of the patties is cooked through. Serve atop a lettuce leaf on a slice of whole grain bread or bun.

I used tofu made with sprouted soybeans made by Wildwood Organics for "enhanced nutrition and easy digestion." Besides the soybeans being sprouted, I was impressed with the ingredients, as well. Ingredients: filtered water, organic non-gmo soybeans, and nigari (magnesium chloride, a natural firming agent)