Shiitake mushrooms, onions and tofu are roasted in the oven to create a concentrated flavor and chewy texture.
I tried this recipe first with portabello mushrooms but the end result was too soggy. I also tried different ways of roasting the tofu. If I put too much oil, it wound up being too soft and too little oil and they became too dry.
|Servings 3||Serving Size 1 Pattie|
First make sure the tofu has been frozen for at least a day and then thawed when you're ready to use. This is important because freezing changes the texture completely.
Preheat the oven to 250 degrees.
With a fork smash the tofu into a crumble and place into a bowl. Mix the 2 teaspoons of soy sauce and 1/2 tsp of oil together and pour over the tofu and massage the mixture until coated.
Now slice the onion and shiitake mushrooms into 1/4" slices.
Spray a large cookie sheet with nonstick spray and spread out the tofu on one side and mushrooms and onion on the other side and place into the oven until the tofu is light golden and chewy but not overly dry.
Place the roasted mushrooms and onions into a food processor and pulse until the ingredients are about the size of lentils and start to clump together.
In a bowl mix together the mushroom and onion mixture, tofu, whole wheat flour, canola oil, paprika, onion powder, garlic powder, soy sauce and soy milk.
Preheat oven to 350 degrees.
Shape into 3 medium sized patties. Place patties on an oiled cookie sheet. Bake in the oven for 5 minutes, then flip and bake another 5 minutes. After you remove them from the oven you can wrap them in tin foil to steam them lightly and it keeps the outside from drying out.
Serve on a hamburger bun with your favorite toppings and a side order of oven fries.