Scarborough Fair Tofu Burger
Scarborough Fair Tofu Burger might be just the American recipe you are searching for. For $1.08 per serving, you get a main course that serves 6. One portion of this dish contains about 15g of protein, 8g of fat, and a total of 176 calories. A mixture of tvp granules, garlic, sage, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the ground flaxseed you could follow this main course with the Single-Serving Flaxseed Microwave Cake as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Grind the parsley, sage, rosemary, and thyme into a fine powder. I use a coffee grinder for this.
In a mixing bowl, crumble the tofu and mix well with the spice mixture so that the herbs are well infused with the tofu.
Let sit for the flavors to meld.
In a microwave-safe bowl, mix together the TVP granules and the broth, cover tightly with plastic wrap, and microwave for 5 to 6 minutes. Alternatively, bring the broth to a boil, pour over the TVP, cover, and let sit for 10 minutes.
When cool enough to handle, add the TVP to the tofu mixture, then add the minced garlic, flaxseed mixture, sunflower seeds, pumpkin seeds, and salt and pepper to taste.
Mix with your hands until all the ingredients are very well incorporated. The mixture will be nice and smooth, and should form lovely burgers. Shape into 6 patties. Refrigerate until ready to cook, although refrigeration isn’t necessary if you plan on cooking them right away.
I recommend baking these rather than frying. It just seems that this burger is too healthy to fry. Preheat the oven to 350°F (180°C, or gas mark
and line a baking sheet with parchment or a silicone baking mat.
Bake, covered with a foil tent, for 15 minutes per side.
From The Best Veggie Burgers on the Planet: 101 Globally Inspired Vegan Creations Packed with Fresh Flavors and Exciting New Tastes by Joni Marie Newman. Text © 2011 by Joni Marie Newman; photography © 2011 Rockport Publishers. Published by Fair Winds Press.