Blood Type Diet Recipe

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Tofu and Pumpkin Seed Burgers

• 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.