We first tasted these tofu burgers at Emily and Eamon's one night and I was totally surprised at how delicious they are. Since we have taken over Mim and Tom's place in the neighborhood tofu collective for a while, we've had to get a bit more imaginative with using tofu. I'll be honest, I'm not a huge fan of tofu but these are great. Especially made with beautiful fresh tofu. The recipe comes from an article in the epicure section of The Age a while back.
I've made a few changes, just using things that are more common in our household and reduced the quantity. I also think that they hold together a bit better if you put an egg in them, but they are totally fine without an egg. As Gerard says, they really don't need an egg nutritionally. Serve with bread, salad and sweet chilli sauce. Or with greens, grilled eggplant and mushrooms. They are very filling. And pretty nice the next day, cold for lunch too.
about 350g of firm tofu, patted dry
1 egg (very optional)
1 sheet of nori, shredded finely with scissors
a small onion, diced
1/2 a cup of breadcrumbs
1/4 cup sesame seeds
1 tbsp soy sauce or tamari
2 tbsp sesame oil
2 tbsp neutral oil for frying (we use grapeseed)
- Put half the tofu, the shredded nori, the diced onion, egg (if using), sesame seeds, tamari or soy sauce and sesame oil into a blender or bamix container and process until the tofu is fairly smooth.
- Crumble the rest of the tofu into a bowl and mix with the breadcrumbs and processed mixture.
- Shape into nice flat burger shapes with your hands.
- Allow to sit for about ten minutes before cooking so they firm up a bit.
- Fry in a little bit of oil and turn when they have a crisp outer. It's best not to crowd them as they can be a bit delicate while cooking, especially if you don't use the egg. They can also be barbecued.