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Sunday, June 29, 2014

Ginger Tofu Burgers

In Arcata, CA, the town that I went to college in, there is this tofu company that makes these delicious tofu burgers. The tofu burgers are EVERYWHERE! In the stores, at restaurants, even at the university. Lately I have been craving these deliciously flavored burgers, but considering I am over 3,000 miles away, there is a bit of a dilemma. This inspired me to try and duplicate the Tofu Shop's Baked Tofu Vegie Burgers

These vegan burgers are simple, healthy, and very versatile. With only about 150 calories per burger, you have no reason to worry about counting calories.

Open Face Bun-less Homemade Ginger Tofu Burger with a side of Spicy Mayo
1 package firm or extra-firm tofu, pressed
1 small onion, diced
1 c shredded carrots
3 tbsp extra fine cornmeal
2 tbsp ginger, minced
1 tbsp garlic, minced
1 tbsp liquid aminos, or soy sauce
2 tsp garlic powder
1/4 tsp cayenne pepper

Preheat oven to 375 degrees F.

Make sure that the tofu is pressed. This means that the excess liquid is pressed out of the tofu. To do this, open the package, drain the liquid, and place the tofu into a sealed zip locked bag. Place weighted objects (plate, filled plastic containers, etc.) on the tofu and allow the tofu to sit for about an hour until excess liquid is pressed out.

Crumble the tofu into a mixing bowl and combine the rest of the ingredients. Form the mixture into burger patties (I recommend 1/2 c mixture per burger). Place patties on a cookie sheet that has been greased with non-stick spray. Spray over each burger with non-stick spray. Cook for 30 minutes, flip each patty, and cook for another 10 minutes or until burger is golden and slightly crispy. Enjoy!


  • Lose the bun and use lettuce leaves instead (as pictured) for a gluten-free alternative to a traditional burger.
  • Serve sliced over a fresh salad to add more crunch and flavor.
  • Add other vegetables to the mixture (corn, green onions, bean sprouts, etc) for your own twist.

Friday, June 6, 2014

Zucchini and Corn Fritters

Before I left for my cruise, I made the mistake of buying some groceries. Thankfully, I was able to finish almost all of the produce. I had a few onions and four medium-sized zucchinis left, but I knew that they would still be good after my five day adventure. Once I came home, I decided to find a creative way to use them (other than zucchini bread). Half of them went into a black bean chili and the other half went into this wonderful vegan, gluten-free concoction.

Making fritters is a great way to use up those excess fruits or vegetables that are lying around. These are simple, versatile, and (of course) tasty! The fritters are just as good baked as they are fried, so feel free to experiment.

Zucchini and Corn Fritters with a Creamy Herb Sauce
2 medium zucchini, finely shredded or diced
1 c corn
1 medium onion, diced
1/2 c brown rice flour
1/4 c + 2 tbsp water
1 tbsp + 1 tsp cornstarch
2 tsp garlic powder
1 tsp sugar (or other sweetener)
1/2 tsp cayenne pepper
salt and pepper to taste

Fritters with Cucumbers, White Rice,
and a Yellow Curry Sauce
Combine all of the ingredients in a pot on the stove and allow to heat while stirring constantly. Wheat flour has a smoother texture than rice flour so in order to achieve the same effect, the rice flour should be heated and allowed to absorb the liquid. Once the mixture has a smooth, almost gummy texture, remove from heat and allow to cool.Make evenly sized balls and flatten to resemble a patty. The desired size of the fritter will determine how much of the mixture to use.

For baking, preheat the oven to 400 degrees F. Coat a cookie sheet in non-stick spray and arrange your patties. Spray moe non-stick spray over each fritter. After 15-20 minutes (or once the bottom is browned) flip the patties and allow to cook for another 10-15 minutes.

For pan-frying, heat a frying pan (with just enough oil to cover the bottom) on medium heat. Once the oil is ready, place your patties in and allow to brown on both sides. Allow the fritters to cool on paper towel to drain excess oil.

Vegan Patty with a Creamy Herb Tomato Sauce 
topped with Green Beans
  • Experiment with different types of flours, or even a blend of your favorite kinds.
  • Shredded carrots, sweet potatoes, and bell peppers are just some examples of great veggies to add to these fritters.
  • Try using different sauces to pair with your fritters for an exciting flavor exploration.
  • Make a decent sized fritter and use it as a patty in a sandwich.