Tofu and Mushroom Burgers with Kale Slaw | CUESA

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Tofu and Mushroom Burgers with Kale Slaw

Source:

Donnie Barclift, Oakland Unified School District

This recipe was demonstrated for CUESA’s Market to Table program, in conjunction with Friends of the Earth’s Better Burger Challenge, on July 9, 2017.

The slaw is best the day it’s made, but if you make it the day before, the veggies will reduce in volume, so toss in some more kale and cabbage to add volume back to the slaw. This recipe also works well as a full-sized burger; just adjust the cooking time to your preferred doneness.

Makes 13 to 14 (2-ounce) burgers

INGREDIENTS

Kale Slaw Dressing
1tablespoon spicy brown mustard
2 tablespoons mayo
¼ cup extra virgin olive oil
¼ cup dill pickle juice
1 teaspoon celery salt
1 tablespoon sugar

½ cup sliced dill pickles
1 bunch of kale, stems removed, roughly chopped
1 bunch of cilantro, roughly chopped.
½ head of Napa cabbage, shredded
½ medium onion, thinly sliced

Tofu and Mushroom Burgers
1 pound firm tofu
1 ½ teaspoons dark chili powder
4 ounces baby portabella mushrooms (substitute cremini or white)
1 ½ pounds lean ground beef
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon black pepper

PREPARATION

To make the slaw: Place all the dressing ingredients in a small mixing bowl and blend together until creamy using a wire whisk. Slice dill pickle slices into thin strips and place in a larger mixing bowl with the kale, cilantro, shredded cabbage, and sliced onions.  Pour dressing over the vegetables and toss until coated. Refrigerate until ready to use.

To make the burgers: Press the tofu to push out excess liquid by wrapping it in a clean towel and placing it in a vessel, then place a smaller vessel on top of the tofu, and fill that half full with water. Place in the refrigerator overnight (or for 12 hours). After tofu is pressed, crumble into a medium bowl until tofu resembles ground beef, being careful not to squeeze the tofu. Toss the chili powder into the tofu.

Chop the mushrooms finely, and add them to a larger bowl.  Add the ground beef, seasonings, and tofu.  Mix with your hands until all ingredients are evenly blended together.

Form the mixture into 2 ounce patties for sliders (or desired size) and grill. For sliders, cook about 2 to 2½ minutes per side for medium to medium well.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »