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Title: Rice and Tofu Burgers Categories: None Yield: 1 Servings 2 ts Vegetable oil 2 Cloves garlic; minced 1 sm Onion; chopped 2 ts Chili powder 1/4 ts Salt 1/2 c Short-grain rice 1 1/4 c Vegetable stock or water 6 oz Extra-firm tofu; drained 1 Carrot 1/4 c Quick-cooking rolled oats Magazine, May 1997. 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 rice; pour in stock. Bring to boil; reduce heat, cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Transfer to bowl; let cool completely. Meanwhile, coarsely grate tofu and carrot. With potato masher or fork, mash rice mixture slightly; stir in tofu, carrot and rolled oats until blended. Shape into four 1/2 inch thick patties. (You may prepare recipe to this point, then wrap the patties in plastic and refrigerate 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 - 12 minutes on grill, 14 minutes under broiler, or until crispy on the outside. Makes 4 servings. Each serving: 200 calories, 10 g protein, 4 g total fat (0 saturated), 31 g carb. 3 g fibre, 365 mg. sodium. Posted to JEWISH-FOOD digest by Brenda Kosky < 14, 1998 |