You can replace the basil with marjoram and combine the herbs in any proportion you like as long as the total amount of dried herbs equals 1 tablespoon. If using fresh herbs, the total amount should be about 3 tablespoons.
This mix can also be used to stuff portabello mushrooms or to make tofu “meatballs,” which will bake in about 20 minutes. Tightly covered and refrigerated, the uncooked burger mix will keep for 1 to 2 days. Or you can form the mix into patties and freeze them: To serve, just thaw at room temperature and bake.
- 2 cakes firm tofu (16 ounces each)
- 2 tablespoon vegetable oil
- 2 cups diced onions
- 1 cup peeled and grated carrots
- 1 cup diced bell peppers
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried dill
- ⅔ cup chopped walnuts
- 1 cup bread crumbs
- 2 tablespoons tahini
- 2 tablespoon light miso
- 2 tablespoon soy sauce
- 1-2 tablespoons Dijon mustard
- Press the tofu between two plates and rest a heavy weight on the top plate. Press for 15 minutes, then drain the liquid.
- Meanwhile, heat the oil in a frying pan and sauté the onions, carrots, peppers, oregano, basil, and dill for about 7 minutes, until the vegetables are just tender.
- Crumble the pressed tofu into a large bowl, or grind it through a food processor.
- Stir in the walnuts, bread crumbs, tahini, miso, soy sauce, and mustard.
- Add the sautéed vegetables and mix well.
- Preheat the oven to 350º or 375º degrees.
- If making burgers, use about ¾ cup of burger mix per burger, and place them about 2 inches apart on an oiled baking sheet until they are firmed and brown.
- If making “meatloaf”, press the mix into an oiled casserole dish, and bake for about 30 minutes, until lightly browned.
Reprinted from Moosewood Restaurant New Classics, Copyright © 2001 by Moosewood, Inc., Clarkson Potter, publishers, New York.