After we had made lentil chickpea veggie burgers, we wanted to test it out with tofu, thinking of how easy this recipe might be to whip up. The main issue would be consistency, we figured, since tofu is quite watery, so we got pretty inventive.
What you’ll need for tofu burgers (recipe makes 5 burgers):
2 pieces of finely crumbled whole wheat pumpernickel bread
1 chopped medium sized onion
1 lb black bean nasoya extra firm tofu
1packet maple brown sugar oatmeal
1/4 cup Special K cinnamon pecan cereal
3 tbsp soy sauce
1/4 tsp garlic salt
1/4 tsp pepper
1/2 tsp basil
1/2 tsp parsley
Put all of the ingredients in a bowl and mix together. Form into patties, place on aluminum baking sheet coated lightly with cooking spray, and bake in oven at 350 for 25 minutes or until golden brown.
We also wanted to make some interesting sides using some complimentary ingredients. So we came up with a colorful plate at the end of the night full of beets, kale, sweet potato, onion, and kidney beans.
What you’ll need for beets (serves 2):
2 tbsp apple cider vinegar
1 tbsp olive oil
Cut beets into slices and place on aluminum baking sheet lightly coated with cooking spray. Sprinkle with cinnamon, pepper, and garlic salt. Place in oven at 350 degrees for 10-15 minutes until toasted and most water is gone. While beets are cooking, juice the orange, add in apple cider vinegar, olive oil, and some salt and pepper for taste. Once beets are cooked, take out of oven, place in a medium bowl and coat with citrus dressing.
What you’ll need for Sweet Potato, Onion, Kale, Kidney Bean Jumble (serves 2):
1/4 sweet potato chopped into cubes
1/4 bag frozen kale
1/4 medium sized onion chopped
1/2 can kidney beans
Place a small amount of olive oil, enough to coat in the bottom of a small sauce pan on medium heat. Add all ingredients, coat with balsamic, sprinkle with garlic salt, and pepper. Cook for 10-15 minutes.