42 lines
1.4 KiB
Plaintext
42 lines
1.4 KiB
Plaintext
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[The following will appear in the "Anarchist Cookbook: recipes from
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anarchists and their friends" which will be published in 1995. The editor
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is Chuck Munson and you can contribute recipes by sending them to him at
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cm150@umail.umd.edu]
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TOFU BURGERS
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2 pounds soft tofu
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3 large carrots
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1 large onion
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2 large cloves garlic
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4 or 5 large eggs
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1 cup soy or tamari sauce
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1 to 3 cups whole wheat flour (see text)
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1 to 2 tablespoons hot curry powder
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or
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2 tablespoons ground cumin and
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1 tablespoon coriander
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Place tofu and soy sauce in a large bowl. Grate carrots and add to bowl.
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Dice onions and garlic and add to bowl. Add eggs and spices to bowl and
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thoroughly mix ingredients with either a blender or a potato masher.
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Gradually stir in flour until you reach a consistency where the mixture
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will stick to a spoon rather than slide off. Yields 12 to 15 large patties.
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These burgers will generally keep for up to two weeks in a refrigerator.
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Don't freeze this mixture, though, as if you do it'll lose all of its
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cohesion.
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Cook in pre-heated cat iron skillet lightly coated with oil. Cook for 3 to
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5 minutes per side. These burgers can be somewhat crumbly, so it's a good
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idea to put a thin slice of cheddar or Monterey Jack cheese on top of the
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patties after you've flipped them, and then cover the skillet so the cheese
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will melt. Serve on bread or buns with lettuce, tomato, mayo, and mustard.
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contributed by Chaz Bufe
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