Monday, January 4, 2010

Spinach-Tofu Burgers

My family has developed a somewhat strange Christmas tradition. It was started by my father several years ago. He would be handed a present and read the label aloud "To Dad, From Santa" and then say "Oh, I wonder what this could be...oh my gosh, look at THIS! This is GREAT! How did Santa know?" while my mother, sister, and I would look at each other trying to figure out who had gotten this gift. We'd then realized none of us had, and that he had, in fact, purchased the item for himself. In the years since, we have all given into this gag (except for my little sister). I remember the first time I indulged. It was a black lacy Free People skirt that I found while buying a purse for my sister. I couldn't resist.

The same thing happened this year. I should've known it was dangerous to enter the cookbook section at Barnes and Noble to find something for my sister. I saw the Moosewood Restaurant's
Cooking for Health. I barely even looked through it, just picked it up in some sort of cookbook trance. I brought it home, wrapped it up, and snuck it under the tree.

It was definitely a good decision. Everything I have made from it so far as been absolutley amazing. Well...I've only made 3 recipes, but I am
deeply in love with them all and plan to make them over and over for the rest of my life. The Banana Maple Oatlmeal I made this morning? I don't think I can ever make any other type of oatmeal again. Tempeh-Quinoa burgers with Sweet Potatoes? Perfection.

And here, I give you the Spinach Tofu Burgers. The recipe makes 6 and I froze the rest. They are great reheated, between two slices of whole wheat toast, and drenched in ketchup (I loooooove my ketchup). I used leeks instead of scallions because the scallions I had in the fridge had been there a lot longer than I realized...oops. Also, make sure you have precooked brown rice on hand, or else you will have to take a 45 minute intermission...not that I did that or anything. No, I am always incredibly prepared. Mmmhmm...

Spinach Tofu Burger

Moosewood Restaurant's Spinach-Tofu Burgers
(Adapted from Moosewood Restaurant's Cooking for Health)

10 oz fresh spinach (frozen chopped spinach works too)
1 tbsp olive oil
1 cup chopped scallions (or leeks)
1/2 cup grated carrot
1/2 tsp dried oregano (or 1 1/2 tsp fresh)
1-2 garlic cloves, pressed or minced
1/2 cup walnuts
1/2 cup cooked brown rice
16oz firm tofu (1 cake)
1 tbsp dijon mustard
2 tbsp light miso
Dash of ground black pepper
2 tbsp copped fresh dill or basil (I used dill)

Ingredients for Spinach Tofu Burgers

Preheat oven to 350 degrees.

Steam the spinach and drain it well. Set aside.

Warm the olive oil in a saucepan on medium-high heat and cook the scallions (or leeks), carrots, oregano, and garlic until soft (about 3-4 minutes).

Pulse the walnuts and brown rice in a food processor until crumbly. Set aside in a mixing bowl. Pulse half the tofu and half the spinach until well combined. Add this mixture to the bowl. Pulse the rest of the tofu and spinach and add the mustard, miso, black pepper, and dill (or basil) until well blended. Add the scallion/carrot/garlic mixture and mix well. Feel free to add some more miso or soy sauce to taste (I added a bit of soy sauce).

Spinach Tofu Burgers

Shape the mixture into 6 burgers (about 1/2 cup each) and arrange on a lightly greased baking sheet. Bake for about 35 minutes until puffed and browned (I would recommend flipping them at some point. The bottoms of mine weren't brown and fell apart a bit when I lifted then off the pan).

Spinach Tofu Burgers

PS- They are completely vegan!

1 comment:

  1. I just made these tonight and they were fabulous!