Teriyaki Tofu Burgers

5 servings   

These burgers are a complete meal on their own. Remember to pass around the teriyaki sauce at the table.

• 1 Tablespoon canola oil
• 1 Tablespoon minced garlic
• 7 ounces firm tofu, rinsed, drained, dried in
     paper towels, cut in 1-inch cubes
• 1 1/2 cups firmly packed,coarsely chopped
     beet greens or red chard
• 1/4 pound carrot, grated (slightly over
     1 firmly packed cup)
• 3 Tablespoons teriyaki sauce, DIVIDED
• 2 teaspoons sugar
• 1 egg, or 2 egg whites
• 1/2 cup walnuts, toasted and
     ground to a coarse powder
• 1 cup bread crumbs

Heat the oil in a medium skillet over medium heat. Add the garlic and cook until it is golden. Reduce heat. Add the tofu, greens, carrots, and 2 Tablespoons teriyaki sauce. Cook, covered, 5 to 8 minutes or until vegetables are tender but still retain their color. Remove from heat and allow to cool to room temperature.

Place the tofu-vegetable mixture, the remaining 1 Tablespoon teriyaki sauce, sugar and egg or egg whites in a food processor. Pulse on and off several times to blend the ingredients, scraping the sides once. The mixture need not be completely smooth. Transfer to a large bowl. Add the ground walnuts and 1/2 cup of the bread crumbs. Mix with a large spoon or even better with your hands, until all ingredients are thoroughly combined. Season to taste with salt. Form into 5 patties, mixing in extra bread crumbs if patties don't hold their shape. They will be delicate, so handle them gently.

Broil in a preheated broiler about 7 minutes on each side or until medium brown. Check often to prevent burning.

Serve on toasted black olive bread (or buns of your choice), garnish with cucumber and red onion slices. Or, savor these patties topped with red onion slices and drizzled with teriyaki sauce as an entree with brown basmati rice and asparagus.

Note: Would you like to make your own bread crumbs to ensure freshness. Cut 3 large slices of bread (I prefer whole wheat) into 1-inch cubes and arrange in a single layer on an ungreased baking sheet. Bake in a 350° oven for 6 to 10 minutes or until cubes are thoroughly dry and tops turn a medium brown. Toss into your food processor and grind into a coarse powder. May be stored in refrigerator in a tightly sealed container for several days. Makes 1 cup.

Bon appetit!