Michelle, a past cafe worker, created this recipe. She
entered it into a tofu recipe contest at our local natural
foods store and won. The prize was a tofu cookbook, which
she gave to the cafe.
Tofu burger mix freezes well.
In medium-sized bowl, mash the tofu and mix in the tahini
until smooth.
In a small pan, heat 2 tablespoon of the oil. When the oil
is hot, saute the onion and dill weed until the onion is
nicely browned, and add to the tofu. Mix in the sunflower
seeds, bread crumbs, tamari, and pepper, adding more bread
crumbs as needed until the mixture is firm. Using 1/2 cup of
the mixture per patty, form a patty, and dip it into the
whole wheat flour, coating both sides.
In a clean frying pan, heat the remaining 2 tablespoons of
oil. Fry the patties over medium heat until browned on each
side. Serve on the whole wheat rolls, with the tamari,
spinach leaves, sprouts, and tomato slices, and the Tahini
Dressing or ketchup on the side.
Makes 8 to 10 burgers.
Recipe: "Horn of the Moon Cookbook" by Ginny Callan --
Recipes from Vermont's Renowned Vegetarian Restaurant
Uncle Dirty Dave's Archives
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... 57 Was a great vintage for ketchup.
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