Double Black Bean Tofu Cheeseburgers with Mori-Nu Silken Tofu

Tofu Burgers (5)

While I like to consider myself something of a tofu aficionado, I’m not so experienced using silken tofu. I think I used it once or twice while attempting tofu omelets and Matzoh Brei. But otherwise, I don’t think about using it too much.

Now I’m trying to change that and learn my way around silken tofu the way I did with regular tofu. I received a variety of types from Morinaga or as we all know them, Mori-Nu.

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Silken tofu has the advantage over regular tofu in that you don’t have to press it. It also comes in aseptic packages that are shelf-stable.

So I used my first package of silken tofu to make a tofu scramble. Elegí el Lite Firm figuring I was breaking it up anyway.

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The tofu scramble came out light, fluffy and delicious. We had it with Neat Foods Breakfast Sausage. After eating it, I really couldn’t see any great benefit to using regular tofu over the silken kind. This was really good and there was no pressing involved.

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Then I decided to make something that somehow had escaped my attention. With all the hamburguesas vegetarianas He hecho – and I’ve made a lot – I had never made a tofu burger.

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So I picked out another package of Mori-Nu Silken Tofu, this time the Firm.

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I also added black beans, cebollas, kale and lots of spices. Wanting it to have “masticar,” I tossed in some xanthan gum. Then I used gluten-free bread crumbs from Crackers Gone de María and a little bit of chickpea flour.

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Unlike my usual burgers, I made these patties thin. Daiya Mozzarella Shreds got melted down on top.

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I put extra cheese to make “skirts.” We love cheese skirts. If you don’t know what that is, it’s when you put so much cheese that it hangs off the sides of the burger and it cooks up crispy and delicious. Yum!

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When it came time to put them on buns, I made double-deckers with lettuce, tomate, ketchup and vegan mayo. En el lado, we had oven-baked fries. I didn’t even bother to take the usual million photos because I couldn’t wait to taste them. Eso está bien, I can look at these same photos over and over again 🙂

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OMG! These burgers were so good. They tasted more like beefy burgers than bean burgers. The texture was crispy on the outside because I really let them build up a crust while cooking them but they were tender inside and just so delicious.

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I don’t know why it took me so long to make tofu burgers or use silken tofu but now that I have, I’m going to make more. I can’t wait to see what other great dishes I make with Mori-Nu’s Silken Tofu. Stay tuned and enjoy!

Double Black Bean Tofu Cheeseburgers

GF
Hace cerca de 4 – 6 hamburguesas

Tofu Burgers (2)

1-15 oz. de frijoles negros, escurridos y enjuagados

1 paquete Mori-Nu Silken Tofu, firma

½ cebolla pequeña, chopped

1 cup kale or any greens, chopped

2 Tbs. pasta de tomate

1 Tbs. sin gluten tamari

1 Tbs. comino molido

2 tsp. polvo de ajo

2 tsp. paprika

1 tsp. sal kosher

½ cucharadita. pimienta negro

1 tsp. goma de xantano o goma guar

½ taza de pan rallado sin gluten

Up to ½ cup chickpea flour, si es necesario

2 Tbs. aceite vegetal

1 taza Daiya mozzarella shreds

4 bollos sin gluten

Lechuga, tomatoes and other toppings

Mash the beans in a bowl or in a food processor and put them in a bowl. Drain the silken tofu and mash it in the bowl with the beans. En un procesador de alimentos, combine the onion and greens and process until smooth and well-combined. Add to the beans and tofu.

Mix in the tomato paste, tamari, and seasoning. Add the xanthan gum and the bread crumbs. Mix everything well and see if the mixture feels like it will hold in patties.

Add flour, unos cucharas a la vez, until the mixture feels smooth, not too sticky and you think the patties will hold up. Divida la mezcla en 6 equal parts and shape them into burger patties. Let them rest on a plate while you heat up the oil.

En una sartén, calentar el aceite a fuego medio-alto. Lugar 3 of the patties (depending on the size of your pan) in the pan and don’t move it until it forms a good crust on the bottom, acerca de 4 acta. Gently flip the patties and cook the second side until browned, otro 3 acta. Transfer to a plate and cook the remaining patties.

To melt the cheese, put the burgers in the pan over medium heat. Top each burger with mozzarella shreds. Añadir 2 Tbs. water to the pan and cover the pan. The cheese will melt from the steam. Serve the burgers on buns with lettuce, tomatoes and your favorite toppings.

Tofu Burgers (19)

La “V” Palabra: Dígalo. Cómetelo. Vívelo.

Double Black Bean Tofu Cheeseburgers
Autor: 
Tipo de receta: Burgers
 
Ingredientes
  • 1-15 oz. de frijoles negros, escurridos y enjuagados
  • 1 package Mori-Nu silken tofu, firma
  • ½ cebolla pequeña, chopped
  • 1 cup kale or any greens, chopped
  • 2 Tbs. pasta de tomate
  • 1 Tbs. sin gluten tamari
  • 1 Tbs. comino molido
  • 2 tsp. polvo de ajo
  • 2 tsp. paprika
  • 1 tsp. sal kosher
  • ½ cucharadita. pimienta negro
  • 1 tsp. goma de xantano o goma guar
  • ½ taza de pan rallado sin gluten
  • Up to ½ cup chickpea flour, si es necesario
  • 2 Tbs. aceite vegetal
  • 1 cup Daiya mozzarella shreds
  • 6 bollos sin gluten
  • Lechuga, tomatoes and other toppings
Instrucciones
  1. Mash the beans in a bowl or in a food processor and put them in a bowl. Drain the silken tofu and mash it in the bowl with the beans. En un procesador de alimentos, combine the onion and greens and process until smooth and well-combined. Add to the beans and tofu.
  2. Mix in the tomato paste, tamari, and seasoning. Add the xanthan gum and the bread crumbs. Mix everything well and see if the mixture feels like it will hold in patties.
  3. Add flour, unos cucharas a la vez, until the mixture feels smooth, not too sticky and you think the patties will hold up. Divida la mezcla en 6 equal parts and shape them into burger patties. Let them rest on a plate while you heat up the oil.
  4. En una sartén, calentar el aceite a fuego medio-alto. Lugar 3 of the patties (depending on the size of your pan) in the pan and don’t move it until it forms a good crust on the bottom, acerca de 4 acta. Gently flip the patties and cook the second side until browned, otro 3 acta. Transfer to a plate and cook the remaining patties.
  5. To melt the cheese, put the burgers in the pan over medium heat. Top each burger with mozzarella shreds. Añadir 2 Tbs. water to the pan and cover the pan. The cheese will melt from the steam. Serve the burgers on buns with lettuce, tomatoes and your favorite toppings.

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9 Las respuestas a Double Black Bean Tofu Cheeseburgers with Mori-Nu Silken Tofu

  1. Jo Anna Agosto 17, 2015 en 8:16 pm #

    I’ve been so disappointed that my local Whole Foods and small health food store stopped carrying those handy shelf-stable containers of MoriNu. It was great for making a fast, yum pudding, and your burger and scramble look great (as all yours do!). I’ll have to order it from Amazon if I want to use it! 🙁

    • Ñandú Agosto 19, 2015 en 12:34 pm #

      That’s too bad. I thought that was the most popular silken tofu brand.

  2. aneforme Julio 15, 2015 en 4:31 pm #

    I don’t have a gluten issue. What could I sub for the xantham gum? These sound amazing! Gracias

    • Ñandú Julio 15, 2015 en 4:37 pm #

      If you can have gluten, utilizar 1/4 cup vital wheat gluten instead of the gum. That will give you the chewy taste and it will hold together better. Instead of chickpea flour, you could use any flour if you need it for more holding power.

      • aneforme Julio 16, 2015 en 5:09 pm #

        Perfecto! Gracias!

  3. Jacqui Julio 15, 2015 en 6:42 en #

    These are definitely going to be on my “para hacer” lista. Thanks for being so creative.

    • Ñandú Julio 15, 2015 en 11:56 en #

      Thanks Jacqui. Espero que los ama! xoxo

  4. Irma Julio 14, 2015 en 11:20 pm #

    No puedo esperar a probar ellos. I really enjoy all the recipes I have gotten from you, so tasty. Gracias por compartir.

    • Ñandú Julio 15, 2015 en 11:55 en #

      Thank you Irma. I hope you love them. xoxo


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