tofu tuna burgers |
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It sounds like a disgusting pseudo-vegetarian 70’s experiment, but it tastes really good. It’s even better if you can get fresh tofu. My kids to eat a lot of tofu, carrots, and mushrooms this way.
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1 block of firm tofu
1 can of water-packed tuna 2-3 stalks green onions, finely chopped 1/2 a bag of grated carrots 6-10 dried shiitake mushrooms, re-hydrated and thinly chopped |
1 egg
2 1/2T shoyu 2T sugar |
Soak the shiitake mushrooms in hot tap water until soft, 15-30 minutes. Cut off stems and thinly slice caps. Squeeze as much water from the tofu as you can. Mix everything together, (except canola oil) smashing up the tofu. Form patties.
Pour just enough canola oil to coat the bottom of a pan lightly. Cook patties until golden brown. Flip once. Drain on paper towels.
Pour just enough canola oil to coat the bottom of a pan lightly. Cook patties until golden brown. Flip once. Drain on paper towels.
