We are pretty big fans of tofu around here. As I’ve mentioned before, Mr GP and I used to be vegetarian, and still try and eat a fair number of meals without meat. We’ve found centring meals around vegetables a bit more difficult with the children, but tofu is thankfully popular with everyone, and we eat it at least once a week.
These burgers are a particularly easy way to eat tofu: both quick to put together, and, I think, not too scary for people who aren’t big tofu fans…you can’t go too far wrong when the main flavours are soy and honey! While I love tofu, the mushrooms are also an important part of the dish as their juiciness combines beautifully with the firm tofu and crunchy greens.
The recipe below makes four burgers, and I’ve suggested an approximate amount of tofu for that, but I quite often use a 750g block to make eight (pictured above) and save the extras for lunches. For the greens, I like something with crunch, hence the bok choy, but use whatever greens you prefer.
Marinated tofu and mushroom burgers
- 1/4 c soy sauce
- 1/4 c honey
- 2cm piece fresh ginger, grated
- approximately 400g packet extra firm tofu
- 4 wholemeal rolls
- 4 large flat mushrooms such as portabella
- 1 bunch baby bok choy, or similar – wombuk, kale or spinach would also be good
- 2 spring onions
- sweet chilli or satay sauce to serve
Combine soy sauce, honey and ginger in a low sided ovenproof dish. Slice tofu about 1.5cm thick and place in the marinade. Leave to marinate for an hour (if you have time) flipping the slices in the marinade after half the time.
Trim and wipe the mushrooms, and brush with some of the marinade. Wash whatever greens you are using, and shred finely. Trim and finely slice the spring onions.
When ready to serve, grill the tofu in the dish on high for abut three to five minutes each side until browned. Fry (or grill) the mushrooms until cooked and juicy – depending on the thickness this could take as long as the tofu, or a little bit longer. If frying, keep a close eye on them as the honey in the marinade can burn easily. Serve a slice of tofu and a mushroom on a roll with shredded greens, spring onion and sauce.
One year ago: Macadamia, almond and maple toasted muesli (granola)
For the other side of the world
Six months ago: Mushroom and sausage risotto