Pressed firm tofu meets shoyu-roasted sunflower seeds, cooked millet, and arame in hearty patties seasoned with curry powder, umeboshi paste, and tahini, then dredged in cornmeal for a crisp exterior.
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Preheat oven to 350°F. Mix seeds and shoyu together. on parchment paper until dried and toasted.
Prepare millet (2 cups water to 1 cup millet for 30 minutes ) or brown rice (2 1/2 cups water to 1 cup rice for 55 minutes ).
Press tofu to remove excess water by placing tofu between paper towels and putting weighted plate on top. Let sit at least 5-10 minutes .
Soak arame in water 10-15 minutes . Drain and chop finely.
Heat oil, sauté garlic, onion, spices, carrot and celery for 2-3 minutes .
Grind sunflower seeds halfway in food processor. In a separate bowl, mash tofu, add ed vegetables, 1 cup cooked grain, ground sunflower seeds, arame, ume, tahini, and salt and pepper to taste. Adjust salt if needed. Mix well.
Form 1/2" thick burgers with about 1/2 cup mixture.
burgers at 350°F until set (about 15-20 minutes ) or pan (dredge in corn meal first) on each side, only turning once until golden (drain on paper towels).
Serve on whole wheat burger bun with lettuce, red onion slice, and mustard.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
