30 oz Tofu 1/3 c Grated carrot 1/4 c Minced leeks 2 tb Ground roasted sesame seeds Oil for frying Mash tofu. Combine with carrot, leeks & sesame seeds. Knead as if kneading bread, for 3 minutes. When dough is smooth, moisten palms with oil & shape into patties. Fry patties in oil as if frying regular meat hamburger. Fry till crisp & nicely browned, about 4 minutes per side. Drain & serve hot in a hamburger bun with mustard, lettuce, ketchup, pickle & tomato. Frances Moore Lappe, "Diet for a Small Planet" |
30 oz Tofu 1/3 c Grated carrot 1/4 c Minced leeks 2 tb Ground roasted sesame seeds Oil for frying Mash tofu. Combine with carrot, leeks & sesame seeds. Knead as if kneading bread, for 3 minutes. When dough is smooth, moisten palms with oil & shape into patties. Fry patties in oil as if frying regular meat hamburger. Fry till crisp & nicely browned, about 4 minutes per side. Drain & serve hot in a hamburger bun with mustard, lettuce, ketchup, pickle & tomato. Frances Moore Lappe, "Diet for a Small Planet" |
1 Onion finely chopped 24 oz Tofu; crumbled & cool 2 c Water 1/2 c Fine dry bread crumbs 2 tb Worcestershire sauce 1/8 ts Pepper 1. Saute Onion in Small Amount Of Water Until Tender & Transparent. Remove >From Heat & Cool.2. Mix Onion With Rest Of Ingredients & Form Into 8 Patties.3. Heat A Nonstick Skillet & Coat With Cooking Spray.4. Add 4 Patties, Cover & Cook Over Low Heat, About 5 Min. Per Side.Repeat With Remaining Patties. (Fat 3.9. Chol. 0. Per Patty.) From: [email protected] (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, [email protected] ~-- |
1 c Snow peas -- cut into 1" pieces 1 c Sliced mushrooms 8 ea Green onions, chopped 8 oz Water chestnuts, sliced 1 tb Sesame oil 2 1/2 c Bean sprouts 1 3/4 lb Tofu 2 tb Tamari 1/4 lb Tofu, mashed 3/4 c Flour 3 tb Nutritional yeast 2 ts Baking powder -------------------------------MUSHROOM GRAVY------------------------------- 2 c Water 6 ea Shiitake mushroom caps 3 tb Tamari 2 tb Cornstarch 1 c Diced mushrooms Saute snow peas, mushrooms, onoins, and water chestnuts in sesame oil. Stir in bean sprouts. Mix tamari into tofu and blend well. Add it and 1/4 pound mashed tofu, flour, nutritional yeast and baking powder. Mix well and form into patties 4 inches in diameter. Oil baking sheet with olive oil and bake in preheated 325 F oven 30 minutes. Flip patties over and bake another 15 minutes. Serve with Mushroom Gravy. MUSHROOM GRAVY: (Soak 5 or 6 shiitake mushroom caps in water beforehand.) Combine water in which mushrooms have been soaked and remaining ingredients and cook on low heat until thickened. "The Associated Press" Posted by Karen Mintzias |
1 lb Manicotti 2 lb Tofu (firm or soft) -- patted dry and mashed 2 Garlic cloves; minced 1/2 c Soy milk 2 tb Olive oil 2 tb Lemon juice 1 tb Sugar Salt and pepper; to taste 2 tb Minced fresh parsley 1 c Chopped fresh spinach (opt.) 4 c Spaghetti sauce -- homemade or commercial Prepare the manicotti according to package directions. Gently drain and rinse the noodles. Preheat the oven to 350 F degrees. In a large mixing bowl, stir together the mashed tofu, garlic, soy milk, olive oil, lemon juice, sugar, salt, pepper, parsley and spinach, if using. Line a 9 x 13-inch pan with 2 cups of the spaghetti sauce. Gently spoon the tofu mixture into each manicotti until they are all full. Place the filled manicotti noodles in one layer on top of the spaghetti sauce. Pour the remaining sauce over the stuffed noodles. Cover the pan tightly with aluminum foil and bake for 30 minute, or until the sauce bubbles. Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias |
1 lb Tofu 1/2 c Whole wheat flour 3 tb Nutritional yeast 2 tb Vegetable bouillon powder Pepper to taste 2 tb Soy sauce 1/4 c (or more) sesame seeds 1 sm Scrubbed potato 1/4 ts (or more) garlic powder 1 sm Onion OR onion powder to Taste Grind the tofu, potato and onion (if using) in a food processor. Don't let it get too fine. Mix in remaining ingredients, shape into burgers and bake at around 350 degrees on a very lightly oiled cookie sheet for 15-20 minutes, turning once. They can also be fried. This recipe was the Judge's Choice award winner in the "Build a Better Burger Contest" sponsored by the North American Vegetarian Society. Submitted by Helen Dessart, Otterburn Park, Quebec From _Vegetarian Voice_, Vol. 19, No. 1 |
1/4 c Tamari 2 tb Mirin or sherry 1/4 c Pineapple juice 1 tb Fresh ginger, grated 2 Garlic cloves; minced 1 pn Red pepper flakes 4 Tempeh burgers ------------------------------PINEAPPLE SALSA------------------------------ 2 c Fresh pineapple, diced 1/4 c Red onion, diced 1/4 c Green bell pepper, diced 1/2 Tomato; seeded, diced 1 Garlic clove; minced 1 Jalapeno pepper -- seeded, minced 2 tb Fresh cilantro, minced 1/2 ts Ground coriander seed 1/4 ts Ground cumin 1/8 ts Salt To make marinade, combine tamari, mirin, pineapple juice, ginger, garlic and red pepper flakes in a shallow baking dish. Place tempeh burgers in marinade and set aside 15 minutes. Turn burgers occasionally to coat with marinade. Combine pineapple, red onion, green pepper, tomato, garlic, jalapeno, cilantro and spices in a small bowl. Refrigerate until serving time. Remove tempeh burgers from marinade and grill over medium-hot coals 5 minutes each side. Serve immediately with Pineapple Salsa. |