Tofu And Pumpkin-Seed Burgers (Hl)

Tofu And Pumpkin-Seed Burgers (Hl)
Yields: 6 serving(s)

Ingredients
4 slice(s) stale or toasted sandwich bread
1 1/2 cup(s) cooked or canned adzuki beans, well rinsed
1/3 cup(s) hulled unsalted pumpkin seeds, toasted
16 ounce(s) firm tofu
1 teaspoon(s) cumin seeds
1 tablespoon(s) grated fresh ginger
1 large garlic clove; minced
2 tablespoon(s) miso paste; brown rice paste if possible
3/4 cup(s) minced onion
1/2 teaspoon(s) salt
Freshly ground pepper
1 tablespoon(s) canola oil; (up to 2)

Directions
Chop the bread fine, or break into pieces and whirl it to crumbs in a food processor.
In a food processor or with a potato masher in a bowl, coarsely chop or mash the beans.
Coarsely chop the toasted pumpkin seeds.
Combine the beans, bread crumbs and pumpkin seeds in a large bowl.
Cut the tofu into four pieces and squeeze each piece with your hands, letting the crumbled tofu fall into the bowl with the mashed beans.
Toast the cumin seeds in a small skillet over low heat, stirring, until they become fragrant.
Add the ginger, garlic, cumin, miso and onion to the bowl with the beans and tofu.
Mix everythingthis will be easiest to do with your hands.
Mix in the salt and pepper.
The mixture should be stiff enough to form a patty.
If the mixture still seems a bit wet, add more bread crumbs.
Form the mixture into patties.
Heat a large skillet, preferably cast-iron, over medium-high heat.
Add 1 tablespoon oil, and place as many burgers in the pan as you can without crowding them.
Pan-fry the burgers, in batches if necessary, until the undersides are a deep golden brown, about 3-4 minutes.
Flip the burgers, and cook them about 3-4 minutes more.

Serve right away with hot and sour slaw.

http://www.mangerati.com/tofu-and-pumpkin-seed-burgers-hl