Had a little slider party yesterday – it was tiny burger rama. (got a nice sun burnt neck too – talk about well done…ouch) Any way, I didn’t want the herbivores to feel left out so made a bunch of tofu burgers – not just a boring plain bland tofu burger but one gussed up with mushrooms and truffle oil. Here is the recipe…<\/p>\n
Truffled Tofu Mushroom Burgers<\/p>\n
1 pkg of Firm Tofu (I used organic Hinoche brand, House is also nice – use organic to avoid GMO) Remove tofu from package and let sit on a double layer of a clean dish towel to soak up extra moisture. Let sit for a half hour or so – the mix will firm up (you can make the day before and refrigerate). Form into patties and saute in a medium hot pan with EVOO until browned on both sides. Use your favorite bun or bread with all the fixins (mustard, mayo, relish, tomato, onion, lettuce, pickles, etc…). Had a little slider party yesterday – it was tiny burger rama. (got a nice sun burnt neck too – talk about well done…ouch) Any way, I didn’t want the herbivores to feel left out so made a bunch of tofu burgers – not just a boring plain bland tofu burger but one gussed up […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,8],"tags":[27,17],"class_list":["post-227","post","type-post","status-publish","format-standard","hentry","category-general","category-recipes","tag-recipes","tag-vegetarian"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/comments?post=227"}],"version-history":[{"count":7,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/227\/revisions"}],"predecessor-version":[{"id":233,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/227\/revisions\/233"}],"wp:attachment":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/media?parent=227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/categories?post=227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/tags?post=227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n 1 cup of sauteed mushrooms (any combination of sliced mushrooms, probably about 1 1\/2 to 2 cups raw)
\n 1 egg
\n 3 scallions, thinly sliced
\n 3 Tb italian parsley, chopped
\n 1\/2 cup grated parmesan (or romano or guryere)
\n 2\/3 cup of bread crumbs (home made is easy to make – toast slices of bread and toss into a food processor or blender…I used half a Semifreddi ciabatta roll)
\n 1 tsp tamari or soy sauce
\n generous pinch of ground black pepper
\n 1 tsp or more to taste herb garlic salt<\/a> or store bought
\n 1 Tb truffle oil
\n Extra Virgin Olive Oil for frying burgers<\/p>\n
\n Meanwhile, chop up mushrooms (I used a food processor :). Prepare the parsley and scallion.
\n Take the tofu block and smash it up – use a fork or potato masher. Mix this with the mushrooms, then add the remaining ingredients – bread crumbs last. Taste for seasoning – I like the mix to be well seasoned to hold up against the bread.<\/p>\n
\n I used a 2″ biscuit cutter to form the patties (you can use a bigger or smaller ring so the patties fit your buns) – take ring and put on a flat surface. Spoon in enough mix to form a 1\/4″-1\/3″ thick patty. Use the back of the spoon to press the mix in firmly. Remove the ring carefully. Transfer to the saute pan using a thin metal spatula.<\/p>\n
\n Yesterday we used the seeded rolls from Neldam’s Bakery in Oakland – cute 2″ egg rolls with a buttery taste. I’ve made bigger burgers and used Alvarado Baking’s Sprouted Wheat Buns (available at most grocery stores, at least in the SF Bay Area)<\/p>\n","protected":false},"excerpt":{"rendered":"