Tofu Quinoa Cakes

These patties are not the sort to put in a burger bun. They have a mild flavor, an interesting ‘skin’, and a creamy internal texture. Try adding the sea weed (nori), if you want to get a mild marine flavor, and serve with tartar sauce. I’ve also made them without the nori, and served them up with a thick mushroom sauce made by reducing the water in rich mushroom soup. The girls both liked these served up with oven chips and tartar sauce. Note that freezing the tofu alters the texture, so you might not want to do that.

Quinoa Tofu Burgers with dairy free tartar sauce and oven fries.

Quinoa Tofu Burgers with dairy free tartar sauce and oven fries.

1/2 oz (~1 cup) dried shiitake mushroom
2 1/2 oz (1/2 cup) raw cashews
2 tsps Earth Balance margarine
1/2 large onion, finely chopped
3 cloves garlic
12 – 14 oz packet of extra firm tofu, drained and well squeezed
1/4 – 1/2 tsp garlic powder
1/4 – 1/2 tsp onion powder
1/8 tsp black pepper
2 – 3 tsp ground nori (optional)
3 tbsp Braggs Aminos (gluten free soy sauce)
1 cup cooked quinoa
1/2 cup fine ground cornmeal
canola oil for shallow frying

Place the dried mushrooms into a large mug with the cashews on top (to keep the mushrooms from floating) and pour enough boiling water over the top to cover. Leave to soak for 1/2 hour.

Melt the margarine in a large frying pan over a medium heat, and gently sauté the onion until lightly browned (~5-10 minutes).

Finely chop the garlic cloves, and add to the onion.

Drain the mushrooms and cashews, then put them into the food processor and pulse until a coarse paste has been formed.

Drain the tofu, then squeeze between two plates, tilting them over a sink to drain off excess moisture.

Add the tofu, nori (if using), Braggs, garlic powder, onion powder, 1/2 the onions, and a dash of black pepper to the food processor. Briefly combine. The mixture should not be smooth at this point; it should have a consistency much like cooked quinoa: not too lumpy, and not too smooth.

By hand, stir in the remaining cooked onion and the quinoa.

Divide the mixture into 8 even sized pieces and form each into patties.

Tip the cornmeal into a bowl or onto a work surface, and dredge each of the patties in it.

Heat the oil in a large frying pan, and fry the patties (four at a time) until golden brown on each side.

Serve hot.