Sesame Fusion Tofu Burgers Recipes

Steps:

• Chop the tuna into chunks, add them to a food processor, and pulse a few times to break up the pieces. In a bowl mix the soy sauce, oil, lime juice, cilantro, and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties and grill.
• For the sauce, cut the tofu into chunks and put them into a blender with the ginger, cilantro, chile, sesame oil, lime juice, soy sauce, water, and salt and pepper, to taste. Puree, taste, and adjust seasoning. Top the burgers with the sauce and garnish with the spicy sprouts.

Steps:

• preheat over to 350 degrees.
• slice up tofu into half-inch thick slices.
• place in baking dish.
• coat lightly with sesame oil and soy sauce, mixing up a bit to make sure all slices are evenly coated.
• place in oven on middle rack.
• turn tofu slices every 10 minutes until both sides are evenly browned.
• meanwhile, toast black sesame seeds in a sautee pan over medium-high
• heat until they are starting to become fragrant, lighter in color and pop a bit.
• sprinkle toasted sesame seeds over tofu and anything you've piled the tofu on top of.

Steps:

• Cut tofu cake horizontally into 3/4 inch thick rectangles (about the size of your buns).
• Cover the bottom of a small pan with half of barbecue sauce. One by one, rub both sides of each tofu rectangle with chile powder; place in a single layer on sauce. Top with remaining sauce. Let stand for 30 minutes.
• Meanwhile, make slaw: Mix all ingredients (except for cabbage/slaw) together in a small bowl. Let sit for 5 minutes. Mix sauce into cabbage and chill until ready to use.
• Preheat broiler with rack 6 inches from heat. Line a baking sheet with aluminum foil; place a baking rack on top. Spray rack with cooking spray. Take tofu slabs out of the barbecue sauce and place on rack with space between pieces. Reserve leftover barbecue sauce. Broil until top of tofu is browned and bubbly, about 5 minutes. Turn tofu over. Broil until browned and bubbly, about 5 more minutes.
• Toast the buns, place tofu, more sauce (if desired), pickles and a scoop of slaw on top of each sandwich.

Steps:

• Mash tofu.
• Add the other ingredients and mix.
• Form into patties.
• Fry in hot peanut oil in a frying pan or griddle.
• Turn over when browned on one side and cook until the other side is browned.

Steps:

• Preheat your oven to 400 degrees F.
• Generously oil baking sheet.
• Place tofu between two plates, and rest heavy weight on top plate.
• Press for about 15 minutes.
• Drain off liquid from bottom plate.
• Meanwhile, heat oil in skillet, and sauté onions, carrots, peppers, oregano, basil and dill for about 7 minutes, or until vegetables are just tender.
• Crumble pressed tofu into large bowl.
• Stir in walnuts, bread crumbs, tahini, miso, soy sauce and mustard, if using.
• Add sautéed vegetables, and mix well.
• Using about 3/4 cup burger mix per burger, form 8 patties by hand, and place on baking sheet about 2 inches apart.
• Bake for about 30 minutes, or until burgers are firm and browned.
• Serve hot.
• Enjoy!

Steps:

• Place all ingredients in the food processor and mix.
• Shape into patties. The original recipe says it will make 8 patties but I usually make 5 or 6.
• Spray a fry pan lightly with Pam and brown one side of the burger. Meanwhile place a little extra BBQ sauce on the top of the burger and spread it around.
• Flip burger and repeat with the BBQ sauce. Brown
• Flip a last time and brown.
• Serve with your favourite toppings.

Steps:

• Pour boiling water over arame and soak for 2 minutes. Drain well.
• Put scallions in food processor and pulse a few times until minced. Transfer to large bowl. Put seaweed and half the tofu into processor and pulse a couple of times until just crumbled. Add to bowl.
• Put remaining tofu into processor and let it run until tofu is smooth. Add to bowl with crumbs, sesame seeds, soy sauce, sesame oil, red pepper, hot sauce, garlic powder, a little salt and lots of pepper. Stir well to combine. Form into patties. Let rest a few minutes. (Burger mixture or shaped burgers can be covered tightly and refrigerated for up to a day. Bring back to room temperature before cooking.).
• Put oil in large nonstick or well-seasoned cast iron skillet, turn heat to medium. After a minute or 2, slip burgers into pan with spatula. Cook, undisturbed, until browned and easily moved, about 5 minutes. Carefully flip and cook until done, 3 to 4 minutes more.
• Serve over rice, noodles or on buns.