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Veggie Table - Show #24

Tofu Burgers

• ½ cup (125 mL) -- Bulgur wheat
• ½ cup (125 mL) -- Boiling water
• 1 -- Small onion, finely chopped
• 1 -- Small carrot, grated
• ¾ cup (175 mL) -- Mushrooms, finely chopped
• 1 - 9oz package (225 g) -- Tofu
• ½ tsp (2 mL) -- Basil
• ½ tsp (2 mL) -- Oregano
• 2 tbsp (25 mL) -- Shoyu sauce
• 1 tsp (5 mL) -- Tomato paste
• To taste... -- Black pepper
• To taste... -- Whole wheat flour
• To taste... -- Oil for deep frying

Put the bulgur wheat into a bowl and cover with boiling water. Leave to one side for 15 minutes until all the water has been absorbed. Add the onion, carrot and mushrooms to the bulgur and mix well. Drain the tofu and crumble into a bowl. Add the basil, oregano, shoyu, tomato paste, a little black pepper, and one tablespoon of whole wheat flour. Mix together well. With wet hands, take heaped tablespoonsful of the mixture, squeeze together well and shape into burgers. Coat the burgers with whole wheat flour. Heat the oil until very hot (in a deep fryer) and fry* the burgers until golden brown. (NOTE: oil must be very hot otherwise the burgers will disintegrate.) Remove and drain on paper towels.

* Can be grilled instead of fried - marinate while grilling or the mixture will get too dry.