Almond-Tofu Veggie Burgers
- 2 cloves, garlic peeled
- 1 (2-inch) piece fresh ginger peeled and cut into chunks
- 1/4 c roller oats
- 1/2 c dr- toasted almonds
- 1/4 t salt
- 10 oz extra-firm tofu ( not silken) drained
- 1 egg
- 1 T tamari
- 2 t toasted sesame oil
- 2 T rice vinegar divided
- 1 T extra-virgin olive oil
- 1/2 green onions, white and light green parts, thinly sliced
- 1/4 c cornmeal
Preheat oven to 425 degree. Lightly oil a 9 X 13 inch baking dish . Place garlic and ginger in food processor; process until very finely chopped. Transfer to a small bowl.
Wipe out food processor until dry; then add oats and grind finely. Add almonds and pulse until finely chopped . Add salt, tofu, egg, tamari, sesame oil and 1 T rice vinegar; puree until smooth, scraping down sides as needed. Mixture will be quite thick.
Place a large skillet over medium hight hear. Add olive oil: once hot, add onion and saute 3 minutes. Add garlic, ginger & carrot; saute 2 minutes. add green onions and remaining 1 T rice vinegar: cook 1 minute more, scraping up browned bits. Add carrot mixture to tofu mixture in food processor: pulse until just combined. Season wtih salt and pepper.
Place cornmeal in a swallow dish. With lightly oiled hands, form tofu and veggies mixture into lg patties about 1/2 inch thick: coat in cornmeal (patties may fall apart a bit during cornmeal coating: if this occurs, just pat them back together) Place in baking dish, set on bottom rack & bake 5 minutes. Swithch to broiler and broil 3 minutes; flip and broil 3 minutes more, until lightly browned and firm/