Ok, tofu consumed raw it’s not exactly exciting taste-wise. I’m gonna give you that.
But don’t be too hasty mistreating tofu. It is quite a “trooper” and can help you creating many healthy dishes.
Its spongy texture (that many question) is in fact what allows tofu to absorb other foods's flavors. Tofu is also as a great binding agent, just as cheese: minus the fat and the calories.
I guess I could go on for hours trying to convince that tofu has swag, but if I prove it to you right away, I’ll probably save some breath.
So, here we go, let me introduce you to the ultimate tofu sliders: ta-da!
Serve these babies to your friends and family during the Super Bowl, and you’re going to stand out, I promise. They’re super-duper healthy and so delicious.
Plus you can make the tofu patties ahead, reheat them, and assemble the sliders last minute. Which is the only proper way to make sliders by the way.
Guacamole is the perfect sauce for these tofu sliders. Preferred toppings include leaf lettuce (not iceberg please), some sliced tomatoes and a tad of oven-baked shoestring fries. It’s Super Bowl night and there must be some crunchy stuff involved.
Tofu Sliders with Guacamole Print this Recipe!
Inspired by and adapted from 101Cookbooks and MarthaStewartLiving
Few notes. Don’t be put off by the long list of ingredients, it’s very likely that you already have all you need in your pantry.
Making the patties takes literally 5 minutes, plus 8 minutes for the cooking time.
I used flax eggs but egg whites or whole eggs work just as well, it all comes down to your dietary choices.
Lastly, I’m a believer that sliders call for the use of sweet buns, but that’s just me.
Makes 8 good size sliders
1 lb / 16 oz / 453 g firm tofu, drained, patted dry, and sliced
2 flax eggs (or 4 egg whites or 2 whole eggs)
½ cup / 1.8 oz / 50 gr whole wheat dried bread crumbs
½ cup / 2.6 oz / 75 gr sunflower seeds
½ cup / 2.6 oz / 75 gr almonds
½ cup / 2 oz / 55 gr sliced white button mushrooms
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon ground cayenne pepper
¼ teaspoon fine grain sea salt
Few drops of Tabasco sauce (optional)
2 ripe avocados, peeled, pitted, and lightly mashed
½ onion, minced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
1 plum tomato, seeded and diced
2 tablespoons fresh lime juice
Coarse salt to taste
small bunch cilantro, chopped (optional)
Baked-oven shoestring fries
2 russet potatoes (about 1 1/2 pounds), peeled
3 tablespoons olive oil, plus more for baking sheets
Coarse salt and freshly ground pepper
Leaf lettuce, sliced tomatoes, pickles, caramelized onions, your choice of cheese (vegan or non-vegan). Just go with the flow!
Place the almonds and the sunflower seeds in the bowl of a food processor. Give a few pulses until they’re well ground. Add all the other ingredients. Pulse until the mixture comes together and looks smooth. If it seems a bit thin to you, add more bread crumbs until everything comes together.
Place your largest skillet, lightly greased, over medium heat. When hot, drop about ¼ cup mixture into the pan. Spread into a patty about 2 inches wide and 1 inch thick. Repeat to form more patties in pan.
Cover, and cook turning once, until deeply browned on both sides. Roughly 4 minutes per side. You want to make sure the middle of the patties cook through. If the pan is too hot you'll burn the outsides before the middle cooks up, be mindful of that.
In a bowl, combine avocados, onion, jalapeno, tomato, cilantro (if using), and lime juice. Season with salt, and mix to combine.
Baked-oven shoestring fries
Using your food processor with shredding blade attached (or if you don’t have it a mandoline), cut the potatoes into ultra-thin shapes (or "shoestrings").
Preheat oven to 425°F (220°C). Lightly coat two baking sheets with oil. Toss together potatoes, oil, and 1 teaspoon salt in a bowl. Dividing evenly among prepared baking sheets, arrange potatoes in a single layer.
Bake, turning potatoes with a metal spatula a few times and rotating sheets halfway through, until crisp and golden brown, 18 to 20 minutes. Transfer potatoes to a large piece of parchment paper; let cool 5 minutes, then season with salt and pepper.
Begin with the bottom bun toasted slightly. Spread generously with guacamole, then the tofu patty. All the other toppings follow. Top it off with your toasted top bun and you're all set.
One tofu patty yields 135 calories, 8 grams of fat, 8.3 grams of carbs and 10 grams of protein.