Thanks to pattyward555 for getting me started with homemade tofu burgers. This is my first attempt. I followed the advice to drain the tofu: the technique I used was to crumble both packages of firm tofu into a colander, set the colander in a bowl to catch the drainage, press another bowl into the tofu that was sitting in the colander, and set a gallon water bottle on the bowl to exert weight onto the tofu. Left it in the 'fridge overnight and it was quite dry in the morning. Besides the recipe ingredients, I added a finely-diced carrot and half bell pepper. Finely-diced cauliflower or broccoli would be good, too. Used cumin seeds instead of ground cumin; and about 4 T. cumin paste instead of one. For the binder, I started with 3 eggs instead of the 2 eggs called for and pan-fried 4 tofu patties. Was still crumbly, so I added 2 more eggs, for 5 total. This seemed to improve the cohesiveness of the cooked burgers. Had to use a spatula to transfer the patties to the frying pan, as the egg doesn't bind the patty together until it's cooked. (But, you knew that. :-) My total yield was 14-15 patties. Thanks for the awesome recipe!
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Thanks to pattyward555 for getting me started with homemade tofu burgers. This is my first...