Wild Mushroom Tofu Burger
Kinoko to Tofu Burger
Cooked tofu can have a meaty texture, and its mild taste allows the other flavours in the dish to shine. These plump, juicy burgers are a healthy, protein-rich alternative to traditional ingredients.
- 2 tsp olive oil
- 1 onion, finely chopped
- 2 shallots, peeled and minced
- 1 cup (90g )dried Shiitake mushrooms, soaked in hot water until soft
- 2 cups (200g) stemmed/chopped wild, domestic or Portobello mushrooms
- 1 packet firm tofu, mashed
- 1/3 cup (30g) toasted wheatgerm
- 1/3 cup (30g) breadcrumbs
- 2 tbsp light soy sauce
- 2 tbsp vegetarian Worcestershire sauce
- 1 tsp liquid smoke flavouring
- 1½ tsp granulated garlic
- 2/4 cup quick cooking oats
- Olive oil cooking spray
- Preheat the oven to 200°C (375°F). Lightly coat a heavy skillet with cooking spray and sautAc the onion, shallot and salt in the oil for about 5 minutes. Stem the softened shiitake mushrooms and mine with fresh mushrooms in a food processor. Add to the onions. Cooked for another 10 minutes, stirring occasionally to prevent sticking. Mix the mushrooms with the mashed tofu. Add the remaining ingredients and mix well.
- Measure out 8 portions. Wet your hands with water to prevent sticking and form into patties. Place side by side on a baking tray coating with cooking oil spray and bake for 25 minutes, turning once after 15 minutes.
- Before serving, heat in a heavy skillet coated with cooking sprat and grill for a few minutes on each side.