Recipe By: The (Almost) No Fat Cookbook, by Bryanna Clark Grogan, page 124
Serving Size: 6
2 pounds reduced-fat firm regular tofu — or medium-firm
1 1/2 cups water
2 tablespoons soy sauce or mushroom soy sauce
2 tablespoons ketchup
2 teaspoons Marmite or other yeast extract
OR 1 Tbsp. dark miso
2 teaspoons Kitchen Bouquet — (opt)
1/4 teaspoon garlic granules
1/4 teaspoon oregano
1/4 teaspoon basil
1 tablespoon onion — chopped,
OR 1/2 Tbsp. dried onion flakes
OR 1/4 tsp. onion powder
Makes 6 large burgers
I’ve tried many Vegetarian “burgers,” and while many taste fine, I miss the chewy texture and juiciness associated with a truly good burger. Slices of frozen tofu provide the chewy-ness; this dark marinade lends a “meaty” flavor and moist juices. Serve these on fat-free rolls, with Tofu Mayonnaise, good mustard, ketchup, steam-fried onions and mushrooms, relish, lettuce, pickles, . ..mm-m-m-m.
Freeze tofu for at least 48 hours. Thaw. Slice each pound block into 3 thick slices. Place the slices on a cookie sheet covered with a couple of folded, clean tea towels. Cover with more tea towels and another cookie sheet. Weigh down with something heavy for about 15-30 minutes. Now the tofu slices are ready for marinating.
Mix together marinade ingredients. Pour over the tofu slices in a shallow baking pan in one layer. Cover and let marinate for several hours.
Just before serving, pan-fry on a lightly-greased heavy skillet until browned on both sides. Serve on buns with all the trimmings.