When I think tofu I think Asian flavors, I can’t help it… its just the way it should be. Well it could be other ways and other ways definatley could also be delicious but really are you putting lemongrass in your pasta or olives in your stir fry? Probably not, but if you are and it’s divine do me an flavor and tell me otherwise.
On my market adventure on the weekend I picked up some Acadiana Organic Tofu that is made right here in the Maritimes. It’s great stuff really, but it is softer than your average tofu, and by that I mean if you buy extra firm it’s more comparable to firm, if you buy firm it’s almost a medium and so on and so forth. That being said it’s excellent tofu for remolding (i.e Tofu turkey), and even better for making veggie burgers! It also comes in multiple sizes so this recipe is scaled to about 1/2 a package of a normal block of tofu or about 225 g. It yields about 6 medium sized patties, or 4 extra large ones. You could easily double it and freeze the patties to use at a later date. They are easy to make ahead and are a better consistency the next day.
Terriyaki Tofu Burgers
- 225g tofu (firm is your best option, extra firm could work but may crumble more)
- 3 green onions, washed and trimmed
- 4 cloves of garlic, peeled
- 2 tbsp of a good quality soy sauce
- 1 tbsp honey or sugar ( for vegans)
- 2 tbsp of raw sesame seeds
- 1 tbsp (or to taste) of sriracha sauce
- 1/4 cup of vital wheat gluten ( I like Bob’s RedMill)
- 1/2 tsp fresh ground pepper
- pre-made teriyaki sauce for brushing
Preheat oven to 300F
Rinse and pat dry tofu. Break into 1-2 inch chunks and process in a food processor until tofu forms a cookie dough like consistency. Empty into medium bowl.
Add green onion and whole cloves of garlic to the same food processor, there is no need to clean. Process until you have a fine mince, but not so far as to be a paste.
Add Green onion mixture, honey(or sugar), soy sauce, sriracha, sesame seeds and pepper to tofu mixture and mix well. Add vital wheat gluten and combine with a wooden spoon. The tofu mixture should resemble the feel of hamburger in terms of moisture and weight. Form into 4-6 even size balls and let rest on a plate.
Prepare a cookie sheet, and flatten each ball with your hand until it’s about 1/2″ thick and the outside is rounded. Lay each burger on the cookie sheet, you should be able to accommodate all burgers on one sheet unless you double the recipe. Bake burgers for 15 minutes, then remove from oven and gently flip. Once burgers are flipped cook for an additional 15 minutes. Burgers should be medium golden brown, if you are ready to eat them now brush with pre-made teriyaki sauce and serve with sauteed onions and mushrooms placed on a whole wheat bun with lettuce. These are good stuffed into pitas with ginger dressing sprouts and spinach. If you freeze them let them thaw over night in the fridge and use a frying pan or a tinfoil covered grill to reheat.
Also don’t attempt to fry them like I did. The vital wheat gluten really needs to be cooked for at least 20 minutes in order for it to firm up and become elastic. Although the result was still delicious, they were not pretty, see below if you don’t trust me! Scrambled mess. I just ended up mixing it with frozen corn and called it my supper for the night.