Ingredients:
1 medium-size onion, minced
2 shallots, minced
1/8 tsp. salt
1 cup dry Portobello mushrooms
2 cups stemmed, fresh Portobello mushrooms
12 oz. extra-firm tofu
1/3 cup toasted wheat germ
1/3 cup bread crumbs
3/4 cup quick-cooking oats
2 Tbs. light tamari or soy sauce
2 Tbs. Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. granulated garlic
Preparation:
Preheat oven to 375 degrees. Lightly coat a heavy skillet with cooking spray and saute onion, shallots and slat in olive oil for about five minutes. Stem softened dry mushrooms and mince with fresh mushrooms in a food processor. Add to onions and cook another 10 minutes, stirring occasionally to prevent sticking.
Mix mushrooms with mashed tofu and add remaining ingredients. Mix well. Measure eight 1/2-cup portions. Wet hands with water to prevent sticking and form into patties. Place them side by side on a cookie sheet coated with cooking oil spray. Bake for 25 minutes, turning after 15 minutes.
Before serving the burgers, heat them in a heavy skillet coated with cooking spray and grill a few minutes on each side.
Resources The Art of Tofu: Celebrated Vegetarian Recipes from Around the World, Vol. 1
by Akasha Richmond
Morinaga Publications, 1997
Order this title from Amazon.com.
Guests Akasha Richmond
Author / Healthy Chef / Owner Akasha's Visionary Cusine
Los Angeles, CA
Phone: 323-939-1099
E-mail:
chefakasha@aol.com
Website:
www.chefakasha.com Also in this Episode
