Tofu Mushroom Burger

Tagged with: burger tofu

Makes 12 patties or 24 tofu balls

1 block firm tofu
1 med. onion, diced
2 stalks celery, diced
1 large carrot, grated
12 mushrooms, chopped very fine
1 Tbsp. olive oil
1-2 tsp. sea salt
3-4 cup quick oatmeal
1 cup water
2 cups seasoned breadcrumbs
1 tsp. poultry seasoning
1-4 tsp. turmeric
1-2 cup sesame seeds (optional)
Vegetable oil for frying

Wrap tofu in a kitchen towel or several layers of paper towels. Place on a cutting board, and weight with an iron skillet or wooden cutting board for 30 to 45 minutes.

Once drained crumble tofu in a large mixing bowl and set aside.
Heat a large skillet and add olive oil.
Sauté the onion, celery, carrots, and mushrooms with the sea salt.
Add the oats, herbs and spices to the sauté mixture. Continue cooking until the oats are toasted.
Then add the water and stir to combine.
Remove the skillet from heat and stir in the breadcrumbs.
Let the mixture cool, then add it to the crumbled tofu and mix well.
With your hands, shape the mixture into patties or balls and then roll them into the sesame seeds to create a crunchy outer crust (this step is optional).
Fry the patties or balls until brown on both sides.

Eat as is or as part of a sandwich with your favorite fixings. You can use the tofu balls in sauces or stews.

Alternatively, you can bake the mixture in a loaf pan and cover it with ketchup to create an authentic meatless loaf.