Rice and tofu burgers

Yield: 1 Servings

Measure Ingredient
2 teaspoons Vegetable oil
2 \N Cloves garlic; minced
1 small Onion; chopped
2 teaspoons Chili powder
¼ teaspoon Salt
½ cup Short-grain rice
1¼ cup Vegetable stock or water
6 ounces Extra-firm tofu; drained
1 \N Carrot
¼ cup Quick-cooking rolled oats

</x-rich><x-rich>These grill up crusty and golden! From Canadian Living Magazine, May 1997.

In saucepan, heat oil over medium heat; cook garlic, onion, chili powder and salt, stirring occasionally, for about 5 minutes or until softened.

Stir in rice; pour in stock. Bring to boil; reduce heat, cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Transfer to bowl; let cool completely.

Meanwhile, coarsely grate tofu and carrot. With potato masher or fork, mash rice mixture slightly; stir in tofu, carrot and rolled oats until blended.

Shape into four ½ inch thick patties. (You may prepare recipe to this point, then wrap the patties in plastic and refrigerate for up to 24 hours).

Place patties on greased grill over medium-high heat, or on greased baking sheet; close lid and cook, turning once, for 10 - 12 minutes on grill, 14 minutes under broiler, or until crispy on the outside. Makes 4 servings.

Each serving: 200 calories, 10 g protein, 4 g total fat (0 saturated), 31 g carb. 3 g fibre, 365 mg. sodium.

Posted to JEWISH-FOOD digest by Brenda Kosky <<bkosky@...> on May 14, 1998

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