Last week, I hinted at some big changes coming to my blog. These changes are still in the works, but it’s going to take a few weeks before I debut the new site. The bottom line is that I’m going to be switching to a WordPress platform at a new location with fully vegan material. Phew, talk about change! I’m not very technical so I’m a little overwhelmed by that aspect, but I’m taking it step by step and hopefully there will be no tears or throwing of the computer out the window.
For the meantime, I’ll be blogging here and I’ll certainly let you know when the big changeover happens. I really hope that my new site will be a resource for people who want to be inspired by healthy recipes. I’m attending a blogging conference in a few weeks and I hope to learn some more about being a good blogger and contributing to our wonderful community. Thank you so much for your support!!!
A few months ago, before I went vegan, I tried a tofu burger recipe posted by Heidi on 101 Cookbooks. I was blown away by how delicious these burgers were. Honestly, they tasted like a moist, flavorful chicken patty to me. Last night I made a vegan version, with the only substitution being ground flaxseed mixed with water for the eggs. They turned out great! Here’s the recipe and how I made them.
Outrageous Vegan Tofu Burgers – adapted from 101 Cookbooks
Ingredients (for sodium free version, do not use mustard, soy sauce or salt):
1 lb. extra-firm tofu, pressed and sliced
2 tablespoons ground flaxseed
6 tablespoons water
1/2 cup breadcrumbs
1/2 cup cashews
1/2 cup sunflower seeds
1/2 cup mushrooms
1 tablespoon dijon mustard
1 tablespoon soy sauce (reduced sodium)
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon olive oil
Directions:
In a food processor, combine ground flaxseed and water. Process for two minutes. Add remaining ingredients except olive oil and process until smooth. Heat olive oil in a pan on medium heat. Form tofu mixture into patties and cook for 5-7 minutes on each side. Serve on bread or a hamburger bun with your favorite condiment and burger fixins’.
The mixture isn’t that pretty:
But the patties held together beautifully in the pan:
Crisp and golden and super moist inside:
Now that’s what I call outrageous!
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My husband was recently diagnosed with cystinuria. He can’t have any animal protein, soy or sodium. Cashews are off the list too. Can this be made with almonds? He is a super picky eater. He doesn’t like any type of beans either.
Hi RG. I would just double the amount of sunflower seeds in Thai recipe
Whoops, sorry for the typo. I would just leave out the cashews and double the amount of sunflower seeds.
Tofu is soy, RG.
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