|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Tofu and Pumpkin Seed Burgers|
This is a high-protein burger adapted from Didi Emmons' 'Vegetarian Planet'.
How to make it:
- 4 slices stale or toasted sandwich bread [compliant is best]
- 1-1/2 cups cooked, drained and rinsed adzuki beans (or black beans)
- 1/3 cup hulled, unsalted pumpkin seeds, toasted 6 to 8 minutes in a 350 degree oven
- 1 pound firm tofu
- 1 teaspoon cumin seeds
- 2 Tablespoons grated fresh ginger
- 1 large garlic clove, minced
- 2 Tablespoons miso paste
- 3/4 cup minced onion
- 1/2 teaspoon salt (to taste)
- fresh ground black pepper to taste
- 1 to 2 Tablespoons canola oil
- Chop the bread into fine pieces and whirl it to crumbs in a food processor.
- Coarsely chop or mash the beans.
- Coarsely chop the toasted pumpkin seeds.
- Combine the beans, bread crumbs and pumpkin seeds in a large bowl.
- Cut the tofu into four pieces; squeeze each piece with your hand, letting the crumbled tofu fall into the bowl of mashed beans.
- Toast the cumin seeds in a small skillet over low heat; stirring until they become fragrant.
- Add the ginger, garlic, cumin, miso and onion to the bowl with the beans and tofu.
- Mix everything together with your hands.
- Mix in the salt and pepper.
- The mixture should be stiff enough to form a patty.
- If the mixture still seems a little wet, add more bread crumbs.
- Form the mixture into patties.
- Heat a large skillet over medium high heat.
- Cast iron works better than non-stick skillets.
- Add 1 Tablespoon oil to skillet.
- Place as many burgers in the skillet as you can without crowding them.
- Pan fry the burgers, in batches, until the undersides are a deep golden brown.
- This usually takes 3 to 4 minutes.
- Flip the burgers and cook them about 3 to 4 minutes more.
- Serve the burgers right away.
- I like to put the burger on a hard roll with a little mustard, lettuce and mozzarella cheese.