Tofu Burgers

Jeremy Wolf never makes these burgers the same way twice, but he always seasons them with Dijon mustard and soy sauce. He serves them on toasted artisan-style bread with spinach leaves, sliced tomato, and more mustard.

Yield: 6 burgers (serving size: 1 burger)

Ingredients

• 1  pound  firm tofu, drained and patted dry
• 2  large eggs
• 1/2  cup  fine dried bread crumbs
• 1/2  cup  raw cashew nuts
• 1/2  cup  hulled pumpkin or sunflower seeds
• 1/2  cup  sliced mushrooms (about 2 oz.)
• 1  tablespoon  Dijon mustard
• 1  tablespoon  soy sauce
• 1  teaspoon  ground cumin
• 1/2  teaspoon  cayenne
• 1/4  teaspoon  salt
• 1  tablespoon  olive oil
• 12  slices French or Italian bread, toasted

Preparation

1. Whirl all ingredients except olive oil and bread in a blender or food processor.

2. Pour 1/2 tablespoon olive oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, drop about 3/4 cup tofu mixture into pan. Spread into a patty about 4 inches wide and 1 inch thick. Repeat to form two more patties in pan.

3. Lower heat to medium and cook, turning once, until well browned on both sides and firm to the touch, 10 to 12 minutes total. Transfer patties to a pan in a 200° oven. Add remaining oil to pan and cook remaining patties.

4. Serve burgers between slices of toasted bread (see note, above).

Nutritional Information

Calories:

526 (50% from fat)

Protein:

27g

Fat:

29g (sat 5.1)

Carbohydrate:

45g

Fiber:

3g

Sodium:

746mg

Cholesterol:

71mg