Moosewood’s Classic Tofu Burgers

From the Moosewood cookbook. We also made home-made whole-wheat burger buns but they turned out a bit tough so not including the recipe for that this time.

Ingredients

• two 14- to 16-ounce blocks firm tofu
• 2 tablespoons vegetable oil
• 2 cups diced onions
• ½ teaspoon salt
• 1 teaspoon dried oregano
• 1 cup grated carrots
• ½ cup seeded and diced bell peppers (any color)
• 1 cup coarsely ground toasted walnuts
• 3 tablespoons soy sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons dark sesame oil
• ¼ cup tahini
• ¼ teaspoon ground black pepper
• ¼ cup chopped fresh basil

Instructions

1. First press the tofu for at least 30 minutes. While the tofu presses, prepare the rest of the burger mix, and when you’re ready to grate the tofu, discard the expressed liquid.
2. In a covered skillet on low heat, warm the oil. Add the onions, sprinkle with the salt and oregano, and cook on low heat for 7 or 8 minutes, stirring occasionally.
3. Add the carrots and bell peppers and cook, covered, until the vegetables are tender, stirring occasionally, about 8 minutes. Transfer the vegetables to a large bowl.
4. Finely grate the pressed tofu in a food processor and add it to the bowl of cooked vegetables along with the walnuts, soy sauce, mustard, sesame oil, tahini, pepper, and basil. Mix well and add more soy sauce to taste.
5. Preheat the oven to 375°F. Lightly oil a baking sheet.
6. Using about a cup per burger, shape the mix into 8 burgers. Set the burgers on the prepared baking sheet and bake until firm and browned, 30 to 40 minutes.