Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, eggless, meatless macrobiotic silken tofu hamburger. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Bake eggless brownies right from scratch using pureed silken tofu as an egg substitute. For a vegan brownie recipe use any oil of your choice instead of melted butter. I chose Silken Tofu as this month's egg substitute for the Egg Replacement Event, because I got a stunning result with this cake. This eggless tofu salad sandwich is perfect for Meatless Mondays (for lunch or dinner) and it's also high in fiber.
Eggless, Meatless Macrobiotic Silken Tofu Hamburger is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Eggless, Meatless Macrobiotic Silken Tofu Hamburger is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have eggless, meatless macrobiotic silken tofu hamburger using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Eggless, Meatless Macrobiotic Silken Tofu Hamburger:
- Make ready 1 block Silken tofu
- Get 2 Kurumabu (or dried wheat gluten)
- Prepare 1 1/2 tbsp Kudzu starch
- Get 2 pinch Salt
- Make ready 1 half Onion
- Make ready 1/3 Carrot (if you have it)
- Prepare 1 Panko (if it seems necessary)
Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article. I love mapo tofu from a small child and my mother always cooked this at home with her self-made red oil doubanjiang (chili bean paste). This is a vegetarian (vegan) version developed from the traditional mapo tofu recipe. In recent years, vegan and vegetarian diets have been more and more popular.
Instructions to make Eggless, Meatless Macrobiotic Silken Tofu Hamburger:
- Lightly drain the tofu. Mince the carrot and onion.
- Flavor the carrot and onion with a pinch of salt and cook through with a small amount of water (water saute).
- Use a blender to grind up the kurumabu or dried wheat gluten.
- Smash the drained tofu and mix in the kudzu starch.
- Combine the ingredients from Steps 2, 3, and 4. If it seems too loose, add panko as needed. Mold it into a hamburger shape.
- Heat some oil in a frying pan, and steam-cook the hamburger with a lid.
- Thoroughly brown both sides to make sure the kudzu has cooked, and it's complete!
- For the sauce, it's common to combine ketchup and Worstershire sauce, but instead combine some ketchup with a little miso. The miso will counteract the bitterness of the tomato. It's also a little bit better for your body.
This is a vegetarian (vegan) version developed from the traditional mapo tofu recipe. In recent years, vegan and vegetarian diets have been more and more popular. Firm silken tofu should never be confused with or substituted for a firm block tofu. It also shouldn't be confused with soft silken tofu—firm silken is made from a denser soy milk, meaning less water is added during the production of the milk. No, silken tofu does not scramble well, but extra-firm tofu has just the right texture for mimicking scrambled eggs.
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