We have been cleaning out a lot of things from our home to make the house more live-able for two families for the next few months. This morning Dear One cleared off the table that has been used as the "desk" for bills and other claptrap. He kept bringing piles to me to look at/dispose of. Nice. Anyway, one was a recipe. Which I made for breakfast. Never mind that breakfast was at 11:30 AM.
The sheet of paper called the recipe Bakin and Egg Breakfast Burger. The person who posted this recipe somewhere online where I found it, had not remembered the URL. No problem. I didn't include her URL either! So I just went online to see if that recipe was available, and it was!
The recipe was at EverydayDish.tv. I was thrilled to find it so I could attribute it to the creator of this burger.
Bakin and Egg Breakfast Burger (the way I made it...)
1 16-ounce block extra firm tofu
1 Tablespoon granulated garlic
1 Tablespoon granulated onion
1 Tablespoon prepared mustard
1 teaspoon poultry seasoning
1/4 teaspoon turmeric
1/4 teaspoon coarse kosher salt
1/4 cup fake bacon bits
1/2 cup flour
A little oil for the skillet
Remove the tofu from the container and drain the water. Double-wrap the tofu block in a kitchen towel and place a weight on top of it to help extra water drain out. I used a cast iron skillet but a plate with a heavy can of food would have worked. Stay near by in case the weight falls off the tofu package!
After the tofu has pressed for 10 or 15 minutes (or when you finish the other things you are doing, remove the kitchen towel wrapping and place in a large bowl. With your very clean hands (and fingernails!) crumble up the tofu. Add all the seasonings except the flour. Stir with a wooden spoon to mix. When they are well-combined, add the flour and mix with your hands. The mixture should cloy together into a ball. If it does not, add more flour a tablespoon at a time.
Form into 6 patties then sauté 3-5 minutes in a hot skillet with 1-2 Tablespoons of heated oil.
Serve on toast with catsup. Or anything else you like. Next time I will serve on a large Romaine lettuce leaf.
These were surprisingly good. Maybe a bit more spice.