Veggie Burger Challenge – barbecue tofu burgers

I have been stuffed up for the past few weeks. I haven’t had any other symptoms. Only a super-irritating head cold. Normally when this happens, I just go about my merry life and do my best to ignore the nagging headache. I also make certain to stock up on tissues. But that’s another story.

For some odd reason, this particular cold caused me to lose my appetite. Completely. As in, nothing sounds good. Not even my all-time favorite foods. Not even frozen yogurt, which is something I always have room for no matter how stuffed I may be.

I’m pretty certain that this (also annoying) side effect is caused by my inability to taste and/or smell. The weird thing is that in the past when I’ve had these types of colds, I haven’t lost my appetite. Honestly, I never lose my appetite. Ever. When I’m stressed/sick/emotional, I tend to eat more. But I guess I can’t say that anymore, eh?

In a quest to reawaken my pesky little taste buds, I jumped back on the veggie burger challenge. I needed something flavorful and delicious enough to spark my appetite.

So what did I come up with? And more importantly, did these burgers fit the bill?

I came up with barbecue tofu burgers. I made a spicy version (hello, cayenne) to wake up my taste buds but if you’re not a fan of spice, then simply leave the cayenne out.

Barbecue Tofu Burgers (vegan)

  • 1 block extra firm tofu
  • 1 T. spicy brown mustard
  • 2 T. all natural barbecue sauce
  • 1 clove garlic (1 dorot cube)
  • 2 t. crushed parsley (2 dorot cubes)
  • 1 T. paprika
  • 1 t. coriander
  • 1/2 t. cayenne (omit if you don’t like it spicy!)
  • juice of 1 lime
  • 1-2 C. old-fashioned oats (more or less depending on consistency)

This recipe makes 4 large patties or 6 smallish patties.

As with all of my recipes, the directions are simple.

1. Add the first 9 ingredients to a high speed blender or food processor. Blend until smooth.

2. Pour the mixture into a large mixing bowl and fold in the old-fashioned oats. I recommend you start with half a cup and work your way up until you’ve reached a nice thick consistency.

3. Warm a large frying pan with a bit of olive oil/nonstick spray. Use a 1/3 measuring cup to scoop patties into the pan. Fry on both sides until golden brown.

4. Top with your preferred fixings and enjoy.

Crispy and delicious.

I topped my burger with extra barbecue sauce, red cabbage (for crunch), red onion (for flavor), and mustard.

So did the burgers fit the bill? Did they reawaken my senses? Absolutely. In fact, their spiciness helped to clear up some congestion almost immediately.

It’s time to bust out the grill this weekend because these would be perfect for a cook out! All they need is a side of roasted vegetables.

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