I am trying to learn how to work with tofu. Sometimes I hit it just right, others...well, I just can't seem to get it. But I will keep on trying. I love burgers. I loved them when I was a meat eater, but I just can't seem to get anything even vaguely close. Yeah, I know, I am no longer using meat. But man do I miss a quality burger. Not that McDonald crap they call burgers. Pfffft!
But I would never go back just to have that flavor again. I am a big girl and can be the grown up. So tonight I tried another McDougall recipe. Now this one id all right, but it needs some tweaking. The burger itself held together fantastically, but it still had that tofu taste. And I even let the tofu marinade before forming the burgers. But I will keep on trying until I hit it just right. so keep on reading and when i hit the jackpot, you will know about it.
1 pound firm tofu, drained
1&1/2 cups rolled oats
2T soy sauce (we use tamari)
1T dijon-style mustard (we had none so we used stone ground mustard)
1/4 t fresh cracked pepper
1/4 t garlic powder
1/4 t onion powder
1 t grated fresh ginger
2T minced fresh parsley (we were out)
Preheat oven to 350 degrees.
Place the tofu in a large bowl and mash with a potato masher. Add the remaining ingredients and stir until well combined. Moisten your hands. Shape into 8 patties and place on a non-stick baking sheet (we have none so I took a wisp of oil and painted it on a cookie sheet).
Bake for 20 minutes on the first side; turn over and bake for another 10 minutes. Remove from the oven and serve with your favorite toppings and condiments.
I am finding that with just these two recipes, I am not missing the fat and or the sweetener. I am looking forward to more new dishes from this book.