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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Cooking Light, MAY 1999 You can use any kind of tofu here. For a more dense texture, use cooked brown rice or bulgur instead of breadcrumbs. Note: Worcestershire sauce is not vegetarian unless you buy the vegetarian brand. Check the label! Ingredients:
1 (12 1/3 ounce) package firm tofu, cut in half lengthwise |
1 teaspoon olive oil |
1 1/2 cups diced onions |
2 teaspoons dried marjoram |
1/2 teaspoon dried thyme |
2 1/2 cups finely chopped mushrooms |
2 teaspoons worcestershire sauce |
1 tablespoon low sodium soy sauce |
2 large garlic cloves, minced |
1 1/2 cups fresh breadcrumbs (about 3 slices bread) |
1/4 cup roasted cashews, finely ground |
1 1/2 teaspoons dijon mustard |
1/4 teaspoon fresh ground black pepper |
1 large egg, lightly beaten |
cooking spray |
6 (3 ounce) kaiser rolls |
Directions:
1. Place tofu on several layers of paper towels; cover with additional towels. Let stand 1 hour; press occasionally. Place in a bowl; mash with a potato masher.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, marjoram, and thyme; sauté 5 minutes.
3. Add mushrooms; sauté 8 minutes. Add Worcestershire sauce, soy sauce, and garlic; sauté 1 minute.
4. Remove from heat; spoon into a bowl. Stir in tofu, breadcrumbs, nuts, Dijon, pepper, and egg.
5. Divide into 6 equal portions; shape each into a 3/4-inch-thick patty. Place pan coated with cooking spray over medium-high heat until hot.
6. Add patties; cook 3 minutes. Carefully turn patties over; cook 3 minutes or until browned. Serve on rolls.
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