I came up with this recipe on my own. Season to your own tastes!
1 package extra-firm tofu, drained well
1/2 c. brown rice (measured before you cook it)
10 oz. pack baby bella mushrooms
1 yellow onion, finely chopped
4 cloves garlic, minced
1/2c. - 3/4c. quick oats
1/4c. - 1/2c. dried packaged breadcrumbs (i use the italian kind for more flavor)
Salt, pepper, season salt, garlic powder, cumin, liquid smoke (just a drop of two), bragg's amino acids (or soy sauce), chili powder, vegan worcestershire sauce, nutritional yeast (optional)
-keep in mind, i just started throwing in things that sounded good to me, feel free to experiment and taste test a little as you go
-Boil rice in 11/2 - 2 c. water until soft. Set aside to cool slightly.
-Mince mushrooms in a food chopper/processor, then saute in pan until soft and juicy. Put in large bowl with drained tofu and mash until all big lumps are gone. Add rice.
- Saute onions and galic until slightly carmelized then add to tofu mixture.
- When cool enough to handle, mix it all together with your hands. Add spices to your liking. Then make burger sized patties. This makes somewhere around 8 - 10 patties depending on the size you make them. They freeze extremely well!
- Place patties on oiled baking sheet in oven at 400 degrees for 10 mins, flip and bake another 10 mins. (If you want to freeze the rest for later, let them cool completely then wrap in seperate plastic wrap and baggies; when ready to eat go to next step)
- Saute them on both sides until you have a nice golden color and they are ready to eat.
