For the cashew cream aioli, drain
For the Chipotle Mayonnaise:
Mix together ingredients until combined.
For the
For the beet relish, place the
For the sauce, put all the
hin sauce if needed.
For the burgers:
Equipment: Nonstick skillet
he rhubarb macerate and drain for 1/2 hour.
In
ater over arame and soak for 2 minutes. Drain well.
Cut tofu cake horizontally into 3/4
il baking sheet.
Place tofu between two plates, and rest
Drain and mash tofu.
Combine ingredients and mix well. Form into burgers and bake at 350\u00b0 on sprayed cookie sheet for 30 to 45 minutes, turning when golden brown.
Serves 4.
Mash tofu and combine all ingredients; mix well.
Knead 2 or 3 minutes.
Moisten hands and form 4 large burgers.
Cook slowly on both sides until golden, either in nonstick baking dish in the oven or in a lightly oiled skillet on top of the range.
Serve in a bun with fixings, on half bun, topped with a large slice of tomato, or as an entree with vegetables.
Yields 4 servings.
inutes each side.
Cut tofu into quarters lengthwise then in
Mash tofu.
Add the other ingredients and mix.
Form into patties.
Fry in hot peanut oil in a frying pan or griddle.
Turn over when browned on one side and cook until the other side is browned.
For the Sauce: combine all glaze
nto the pan. Heat them for about 3 minutes, or until
tick pan, and cook the burgers over medium heat until lightly
Slice tofu in 1/2-inch slices.
Pour olive oil into nonstick frypan and heat on low.
Once oil is hot, add jalapeno and garlic; cook until soft.
Add tofu slices and cook on low heat until brown on both sides.
Sprinkle with cheese, if desired.
Serve on Kaiser roll topped with bean sprouts and mustard.
Mix together well.
Shape into patties.
Fry in a small amount of oil (divide for small family).
Mix all ingredients and form into patties.
Bake on a lecithin-prepared cookie sheet for 15 minutes each side.
Mash the tofu well.
Chop celery very fine.
Mix all ingredients well and form into 2 to 3-inch patties.
Roll each patty in breading mixture of last 3 ingredients.
Fry in skillet with 1/4-inch oil.
Brown on both sides.
Drain on paper.
Serve hot on a bun with garnishes or plain.