Vegetarian Tofu Burger

Mixed Herbs Bread Roll with Vegetarian Tofu Patties...believe me this burger is actually rather small ^0^

Ingredients for making tofu burger patties : pressed tofu, carrots, abalone mushroom, water chestnut, black fungus

Stir-fried the carrots, mushroom, water chestnut & black fungus, after then mix in with rolled oats and pressed tofu to form patties

Vegetarian Tofu Patties

Recipe ref : Yum Yum Magazine Feb 2014 

Ingredient

• 50gm abalone mushroom, diced
• 20gm softened black fungus, diced
• 60gm carrots, finely grated
• 3 water chestnut, peeled and diced
• 2 tbsp rolled oat, toasted
• 1 firmed tofu, drained and mashed
• 1 egg white
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tbsp light soy sauce
• bread crumbs for coating

Method

1. Heat 1 tbsp olive oil in pan. Saute mushroom, fungus, carrots and water chestnut till fragrant. Add in seasoning and stir fry till mixture is fairly dried. Dish up and cool down slightly.
2. Combine mushroom mixture with rolled oats, mashed tofu and egg white and mix evenly. Divide mixture into small portions and shape into ball, flatten to form patty. Coat patty with some breadcrumbs.
3. Meanwhile in a clean pan, heat some olive oil. Pan-fry the patty on medium low heat until golden brown on both sides. 

Unlike the usual soft fluffy bread roll, this hearty bread roll are packed with sugee flour, rye flour and mixed herbs! It is soft and has a slightly chewy texture, and I really loved the nutty flavour. The kids loved to smear them thickly with butter, but I've chosen to sandwich with the vegetarian tofu patty, perfect matched! ^0^

Mixed Herbs Bread Rolls

Recipe ref : Yum Yum Magazine Feb 2014

Ingredient

• 100gm bread flour
• 50gm sugee flour
• 50gm dark rye flour
• 1/2 tbsp Italian mixed herbs
• 1 tsp instant yeast
• 1/4 tsp salt
• 1 tbsp sugar
• 2 tbsp olive oil
• 150gm cold water
• beaten eggs for glazing

Method

1. Combine all flour, mixed herbs, salt, yeast, sugar and olive oil in a mixing bowl. 
2. Add in half of the water and mix into a rough dough. Continue to add in more gradually and knead till dough is smooth and elastic. Cover and proof until double in bulk for about 40mins.
3. Punch down dough and knead lightly. Divide into 6 equal portions and roll round. Cover and proof for another 40 mins.
4. Brush the dough with beaten eggs and bake in preheated oven at 180 deg cel for 20 mins or until golden brown. Cool completely on wire rack before serving.

Cook-Your-Books #17 @ Kitchen Flavours

And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.