Tofu rice burgers
Instructions:
- 2 teaspoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/2 cup short-grain rice
- 1/4 cup vegetable stock or water 6 ounces extra-firm tofu, drained and coarsely grated
- 1 carrot, coarsely grated
- 1/4 cup quick cooking rolled oats, not instant
- In saucepan, heat oil over medium heat; cook garlic, onion, chili powder and salt, stirring occasionally, for about 5 minutes or until softened.
- Stir in the rice, then stock.
- Bring to a boil; reduce heat, cover and simmer for about 20 minutes or until rice is tender and liquid is absorbed.
- Transfer to bowl and let cool.
- With potato masher or fork, mash rice mixture slightly; mix in tofu and carrot and rolled oats.
- Shape into four 1/2-inch thick patties. (Patties can be wrapped in plastic wrap at this point and refrigerated for up to 24 hours).
- Place patties on greased grill over medium-high heat or on greased baking sheet; close lid and cook, turning once, for 10 to 12 minutes on grill, 14 minutes under broiler, or until crispy outside.
- Top with sliced tomatoes, onions, sprouts or whatever tickles your fancy.
- Per serving: 200 calories, 4 grams fat, 10 grams protein and 31 grams carbohydrates
- Makes four burgers