Another recipe from Madhur Jaffrey’s World Vegetarian book (I’ve pretty much cooked exclusively from this book this week.)
I can’t find a link to this recipe online anywhere, but you basically crumble a block of tofu, then finely chop some carrot, scallion, shiitake mushrooms, celery, and a bit of hot green chiles (which we left out.) Saute the veggies in a little oil, then combine them with the crumbled tofu, a little soy sauce, some bread crumbs, salt, pepper, chopped cilantro and an egg. Form this mixture into patties (they’ll be fragile,) then dredge them in a little more breadcrumbs and pan-fry them. Cook for 3 – 4 minutes per side, turning them VERY carefully, or they will TOTALLY self-destruct.
Girl LOVED these and said that any other veggie burger (we’ve used a lot of the frozen pre-made ones in the past) pales by comparison. I doubt she’ll ever go back to eating those after having these. I hope that these will freeze well, so that she can occasionally pack one of these in her lunch.
If there is such a thing as gluten-free breadcrumbs (I bet there is) and you use wheat-free soy sauce, these would be gluten free.