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This mixture, rich in fiber and nutrition, can be crafted to resemble anything from scallops to pork chops with only slight variations. The key is in creating the shape and ideal textural "mouth feel" for whatever food is being imitated. Dipping the shaped tofu mix in seasoned marinade and then rolling it in the crushed mixture of freshly ground sesame meal, rice flour and crushed puffed brown rice cereal, then baking in a hot oven creates the impression of fried food without the dreadful side effects of deep fat frying. Carefully choosing sauces and condiments that complement the nuggets (scallops, cutlets, etc.) also goes a long way to achieving the desired effects.
Basic nugget mix
|1||cube||organic vegetable broth (optional)|
|5||lb||organic tofu, drained and crumbled|
|1||c||oat bran (dry)|
|2||c||anastazi beans, cooked and mashed or pureed|
|1-2||c||finely chopped lightly cooked vegetables, such as carrots, green beans, zucchini (optional)|
|2||c||cooked millet or quinoa (may use ½ cooked rice)|
|1||c||crushed crisp brown rice cereal|
|1||c||ground white sesame seeds (may substitute additional bean puree)|
|1/4||c||dry oat bran|
|1/2||c||tamari soy sauce|
|1||T||rice Parmesan or umeboshi plum vinegar|
|1/2||c||ground sesame seeds|
|2||c||crushed crisp brown rice cereal|
|1/8||c||brown rice flour or nutritional yeast|
This basic tofu burger mix can be shaped to suit many different menus. For nuggets, cut into 1"x2" rectangles. Regular burgers are 4" in diameter, little medallions are 2". For little meatballs, pat out flat, cut into 1 inch cubes, roll each square into a ball and roll in the coating. For fish sticks or chicken fingers, cut the flattened mixture into 1"x3" rectangles.
Flavor the marinade and coating to complement your intended use.
Cooked tofu burgers keep in the refrigerator up to three days. The prepared patties or nuggets can be frozen for up to six weeks, before or after baking. Freeze flat on a tray, seal into ziploc bags when frozen. Thaw in the refrigerator.