Roasted Beet-Tofu Burgers

By blum099

These burgers freeze well; in fact, freezing gives them a slightly firmer texture. They can be reheated by microwaving for about 1 minute.

Nutrition (per serving): 79 calories, 31 (39%) calories from fat, 3.6g total fat, 0mg cholesterol, 214.6mg sodium, 113.8mg potassium, 6.4g carbohydrates, 2.1g fiber, 2.1g sugar, 6.2g protein.

Ingredients

• 2 medium beets
• 1 medium onion
• 6-10 garlic cloves (or as many as you like)
• 14 ounces extra-firm tofu (not silken)
• 1 tablespoon nutritional yeast
• 1 tablespoon soy sauce
• 1/2 – 1 teaspoon salt (or to taste)
• 2 tablespoons ground flax seeds
• 1/4-1/2 teaspoon chipotle chile powder or smoked paprika (optional, to taste)
• 2 teaspoons corn starch or 2 tablespoons oat flour (optional, for firmer burgers)

Details

Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350F. Wash and trim the beets, and wrap each one in foil. Trim the onion and wrap it in foil. Wrap the unpeeled garlic in foil (or trim the top of an entire head of garlic and wrap it). Place all on a baking sheet and roast for 50-60 minutes. Remove from oven and allow to cool until vegetables are easy to handle. (You can do this step ahead of time, if you wish; just keep the roasted vegetables in the refrigerator until you’re ready to make the burgers.)
While the vegetables are cooling, mash the tofu and stir in the remaining ingredients.
When the onions and garlic are cool enough, peel the onion and chop finely (I used a food processor). Squeeze the garlic from the cloves. Add both to the tofu and mix well. Peel the skins from the beets under running water, and shred. Add the shredded beets to the tofu, stirring until the mixture is a uniform, bright color.
Shape into patties about 3 inches wide and 1 inch thick. Place on a cookie sheet covered with parchment paper or silicon baking mat. Bake at 350 for about 30 minutes. Remove from oven and allow to stand for a few minutes before removing with a spatula and serving.
Preparation time: 20 minute(s) | Cooking time: 1 hour(s) 30 minute(s)