So excited I can’t even write an intro.
1 block firm ORGANIC tofu – pressed
(my press cheat is to place the block between two plates, wrapped in paper towel with a heavy bowl on top for about 20 minutes)
2 tbsp black sesame seeds
3/4 cup oats
1 cup diced fresh cilantro
1 diced/sliced tomato
3 large cloves garlic
1/4 cup sliced cucumber
4 Ciabatta buns – gluten free option is brown rice wraps which work really well, you’re welcome celiac friends.
2 tbsp tamari
1/2 tbsp Liquid smoke
1.5 tbsp vegan/vegetarian Worcestershire
1 large yellow onion
1/2 & a bit cups bread crumbs
2 seeded jalapenos
1/2 tbsp Ginger
1/2 tbsp Paprika
1 tbsp Cumin
1/2 tbsp Corriander
1/4 tbsp Cayenne
Salt & Pepper to taste
2 tbsp sesame oil
Did you get pickling and aioli’d? If not, get back to those recipes, if yes, good. Let’s start.
Place all ingredients other than tomato, cilantro, cucumber and jalapeno’s in food processor. Blend until the mixture can be shaped into patties. Shape yourself some lovely little patties and hold on to your hats because your mouth is going to be revved up with food passion like you’ve never seen before.
Preheat a cast iron pan for 10 minutes to medium heat setting. Add 1 tbsp sesame oil and coat pan evenly. Fry up sliced onion and garlic for about 5 minutes or until translucent. Place patties in pan and cook for 5-7 minutes on each side, careful not to allow for too much burning to occur on the outer edges. Add remainder of sesame oil if your pan dries up.
NOW you’re going to spread your bread or wraps with that lovely aioli you made then stack on your patties, toppings and FINALLY your pickled carrot delight. You’re going to top this off with some salt and pepper and enjoy, thoroughly. I opted to cut mine in half because it was a little breakable.
This recipe serves 4 or 8 snack-sized 1/2 sammies. It’s a big one so don’t bother with any sides.