This weeks Food Matters Project was hosted by Matt & Claire from It's Not About the Recipe. They chose Mark Bittman's recipe for Spinach-Tofu Burgers. The recipe had an Asian twist to the burgers which sounded interesting but I had a spinach-tofu recipe that also contained carrots, walnuts, brown rice, miso, and Dijon mustard. Mine were also baked. I loved the combination of ingredients and the walnuts and brown rice were a delicious addition.
I served my burgers on buns, with arugula, tomato, avocado and cheese. It was a nice light lunch.
Thank you Matt & Claire for a great choice. For all the other members take on the recipe click here. For the recipe that Mark Bittman wrote click here.
10 oz Fresh Spinach (frozen chopped spinach works too)
1 Tbsp. Olive Oil
1 Cup Scallions (or leeks) chopped
1/2 Cup Carrot grated
1/2 Tsp. Oregano dried (or 1 1/2 tsp. fresh)
1-2 Garlic Cloves, pressed or minced
1/2 Cup Walnuts
1/2 Cup Brown Rice cooked
16oz Firm Tofu (1 cake)
1 Tbsp. Dijon Mustard
2 Tbsp. Light Miso
Dash of Ground Black Pepper
2 Tbsp Chopped Fresh Dill or Basil
Preheat oven to 350 degrees.
Steam the spinach and drain it well. Set aside.
Warm the olive oil in a saucepan on medium-high heat and cook the scallions (or leeks), carrots, oregano, and garlic until soft (about 3-4 minutes).
Pulse the walnuts and brown rice in a food processor until crumbly, and set aside in a mixing bowl.
Pulse half the tofu and half the spinach until well combined, then add this mixture to the bowl.
Pulse the rest of the tofu and spinach and add the mustard, miso, black pepper, and dill (or basil) until well blended.
Add the scallion/carrot/garlic mixture and mix well. Feel free to add some more miso or soy sauce to taste
Shape the mixture into 6 burgers (about 1/2 cup each) and arrange on a lightly greased baking sheet.
Bake for about 35 minutes until puffed and browned (flipping them half way through).
Serve on toasted buns spread with some mayo, arugula, tomato, cheese, and avocado.
Recipe from The Science of Eating