* Crossposted from: National Cooking Echo
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tofu burgers (pt. 1)
 Categories: Sandwiches, Tofu
      Yield: 6 Servings
 
      1 tb Kuzu powder
      1 tb Cold vegetable stock -
           OR water
      1 tb Olive oil
      1 sm Red onion; finely chopped
      2 lg Garlic cloves; minced
      1 sm Bell pepper; finely chopped
      1 sm Carrot; grated
           Freshly ground black pepper
      2 ts Minced fresh basil leaves
      2 tb Finely chopped fresh parsley
  1 1/2 lb Tofu; pressed well
      1 tb Mellow barley or mellow -
           Rice miso
    1/4 c  Fine bread crumbs
    1/4 c  Lightly toasted & finely -
           Chopped walnuts
           Sea salt; to taste
      6    Whole-grain buns
 
     Combine the kuzu and cold liquid; set aside until the kuzu is
  thoroughly dissolved.
     Heat the oil in a medium-sized skillet over moderate heat. Briefly
  saute the onion, garlic, bell pepper, carrot, black pepper, and herbs
  ~- until the vegetables are just tender; remove from the heat.
  
  Continued in part 2.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tofu burgers (pt. 2)
 Categories: Sandwiches, Tofu
      Yield: 6 Servings
 
           Continued from part 1
 
     In a medium-sized bowl, mash together the tofu and miso until they
  are thoroughly mashed and mixed.  Add the saute, crumbs, walnuts, and
  dissolved kuzu and mix thoroughly. Add salt to taste.
     Shape the mixture into 6 patties.  Arrange them on an oiled baking
  sheet.  Brush lightly with oil and broil until tops are well browned
  ~- about 10 minutes. Carefully turn the patties over. Broil until
  they are firm and browned -- about 10 minutes longer.
     Serve immediately in the buns.  This recipe yields 6 tofu burgers.
  
     Notes:  Add other minced fresh herbs, such as oregano, thyme,
  tarragon, or dill, to the burger mixture, or saute crushed dried
  herbs (about half the amount of the fresh ones) along with the
  vegetables.
     Substitute 1 beaten egg for the dissolved kuzu.
     The burgers may be baked rather than broiled. Arrange them on an
  oiled baking sheet and bake in a preheated 400 degree oven for 20 to
  30 minutes, or until browned and firm.
  
    Comments:  These light burgers are seasoned with herbs and finely
  chopped vegetables; walnuts and bread crumbs add a subtle crunch.
  Powdered kuzu, a tasteless, healthful substance prepared by grinding
  the roots of the kuzu (or kudzu) plant, helps hold the burgers
  together. You can substitute egg for the dissolved kuzu if you
  prefer. Like tempeh burgers, tofu burgers are relished by vegetarians
  and meat-eaters alike. Serve them with crisp lettuce leaves or
  sprouts, fresh tomato slices, and your other favorite fixings.
  
 
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... Sincerely yours Gigi
--- Blue Wave/DOS v2.30
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