Tofu Burgers

from the kitchen of a friend


1 pack of firm or extra firm tofu
1 cup of cooked brown rice
1 carrot, grated
1 stalk of celery, diced
1 onion, diced
1 cup of sliced shiitake
1 clove of crushed garlic
1/2 cup of chopped, toasted sunflower seeds 1/2 to 1 cup of grated cheese (smoked cheddar is excellent but almost any cheese will do, can be omitted or use lesser amount to reduce fat) 1 egg or 2 egg whites (to reduce fat)

Place the tofu in a bowl and place a plate on top, weighted with something heavy, like a book or can of tomatoes. Let sit for 20-30 minutes.

Saute the onion, shiitake and garlic in a little oil (olive or sesame) over medium heat until onions are translucent and mushrooms are soft. Set aside.

Drain the water from the tofu. Crumble the tofu and mix with all other ingredients. Add salt and pepper to taste. Form into patties and fry over medium heat in a lightly greased frying pan until golden brown on both sides. Can also be baked on a greased cookie sheet for 10-15 minutes on one side and 5-10 on the other at 190 degrees C.

Serve on toasted hamburger buns with lots of fresh toppings (sliced tomatoes, pickles, sliced red onions, alfalfa sprouts, lettuce, avocado slices, honey mustard, ketchup, mayo....). This filling can also be used to make meatballs or to fill cabbage rolls, or in nearly any recipe where you would usually use browned ground beef.