Adapted from vegetarian times...
I was camping in Quebec last week and after eating one too many hot dogs I started craving a nice fresh vegetarian meal. I was especially jonesing for these tofu burgers, a recipe in vegetarian times I had read but had never tried. When I got home, after showering and nursing my black fly and mosquito bites this was the first thing I made. And they were good, damn good. I added ginger and garlic to the tofu marinade of course. The vegetable slaw that goes on the burgers adds a great crunch and the kung pao inspired dressing is really a great combination with the tofu. I've decided I love slaw, so slaw it to me baby. Oh yeah.
For the tofu:
1 block of extra firm tofu, drained
4 tbsp low sodium soy sauce
2 tbsp honey
2 tbsp sesame oil
1 tsp cornstarch
1 tsp minced garlic
1 tsp minced ginger
For the slaw:
3 tbsp low sodium soy sauce
2 tbsp mayo
2 tbsp natural peanut butter
5 tsp honey
2 tbsp rice vinegar
2 tsp sesame oil
1 clove garlic, minced
ground black pepper
pinch cayenne pepper
3 medium carrots, grated
1 zucchini, grated
About one cup grated red cabbage
1/4 cup roasted peanuts, finely chopped
Preheat oven to 375 degrees.
Cut the tofu into 6 burger friendly pieces. Whisk together the marinade and pour it over the tofu, marinate one hour.
Grate the the vegetables, then whisk together the dressing. Add the dressing then chill the slaw while you're baking the tofu.
Transfer the tofu to a lightly oiled baking dish then bake for 25 minutes each side until crispy (you can baste a little with the marinade as you bake).
Fill buns with 1 tofu slice and slaw. Serve with sweet potato fries and spicy mayo. YUMMMMM!!
Sorry I didn't get a picture of the finished product - we were too hungry so we ate them all.