Stir-fried Tofu and Vegetables with Miso Sauce

I don't post a lot of stir-fry recipes because, as I've mentioned before, I tend to make them by feel, adding whatever amounts of vegetables and sauce feel right. Since I usually use the same basic ingredients, most of my stir-fries taste about the same. But not this one. Adding a miso-based sauce to my stir-"fried" veggies (they're really stir-steamed) took this easy dish to a new level. And if I hadn't had a tub of miso that I needed to use up, I never would have thought of it. If you love the rich flavor of mellow white miso, you're going to love this dish!

But before I get to the recipe, I have a thank-you, an update, and a recommendation for you: First of all, thanks to everyone who voted for this blog in VegNews' Veggie Awards, we won! I am so honored that, with all the excellent vegan blogs out there, you chose to vote for this one. Thank you!

My update involves another thank-you, to all of you generous people who have contributed to the Walk for Farm Animals or have adopted turkeys through Farm Sanctuary this year. As you can see from the Firstgiving ticker in the right sidebar, we are very close to our goal of $2000. But if you haven't already given, don't let that stop you! Going over goal would mean just that much more help for the animals.

Finally, a recommendation for all of you who are planning your Thanksgiving menus. Nava Atlas has once again compiled a Thanksgiving e-cookbook, A Bountiful Vegan Thanksgiving. This year she's asked at least a dozen vegan cookbook authors and bloggers to contribute some of their favorites (you'll find two of mine there) for a total of 65 delicious recipes. All the profits go to charity, and for $8.95, it's a bargain.

Now, back to that stir-fry...

The only time-consuming part of this recipe is the chopping. I used packaged baked tofu (not something I usually buy but I got it on sale for half-off) and sliced the vegetables extra thin so that they cooked in a flash. Then, I served the cooked vegetables over buckwheat soba noodles because they also cook quickly, but if you're in less of a hurry than I was, brown rice, quinoa, or your favorite whole grain would also make a nice "bed" for the stir-fry. Just do serve it on top of something--the sauce is intentionally thin and plentiful enough to deliver that great miso flavor to whatever's underneath it.



Stir-fried Tofu and Vegetables with Miso Sauce
(printer-friendly version)

Having the vegetables pre-chopped and the sauce made is the key to this quick stir-fry, which cooks for about 5 minutes.

2 teaspoons minced garlic
1 pound baby bok choy
1 large carrot
6 ounces mushrooms
1/2 red bell pepper
8 ounces baked tofu

Sauce
2 tablespoons shiro (white) miso
1 teaspoon cornstarch
1/2 cup water
1 teaspoon sriracha or other chile sauce
1 tablespoon mirin
1 teaspoon agave nectar (or other liquid sweetener)
1/4 teaspoon toasted sesame oil (optional*)

Wash bok choy, cut off the green tops, chop them coarsely, and place in a bowl. Slice the white parts about 1/2-inch thick and place in another large bowl. Cut the carrot into matchsticks and add it to the white bok choy bowl. Slice the mushrooms, and put them with the carrots. Slice the bell pepper thinly and add it to the bok choy greens. Dice the tofu and set aside.

Place the miso and cornstarch into a bowl and gradually add the water as you whisk it to combine smoothly. Add the remaining sauce ingredients and set aside.

Heat a large non-stick skillet or wok (or regular skillet that has been rubbed or sprayed lightly with canola oil). When it's hot, add the garlic and stir for about 30 seconds. Add the white bok choy/carrot mixture and 2 tablespoons water and cover immediately. Steam for about 2 minutes. Add the bok choy greens, cover, and cook until just wilted, about 1-2 minutes. Stir in the tofu and the sauce and cook until tofu is heated through and sauce is slightly thickened. Serve immediately over noodles or whole grain.

*The sesame oil adds only 1 gram of fat and 10 calories to the entire dish (all three servings combined).

Servings: 3

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Nutrition Facts

Nutrition (per serving): 169 calories, 51 calories from fat, 6.1g total fat, 0mg cholesterol, 623.9mg sodium, 820.2mg potassium, 19g carbohydrates, 4.3g fiber, 9.8g sugar, 13.4g protein, 3.1 points.

Though MyPoints are calculated using a formula similar to Weight Watchers Points ^TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.

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Other Recipes You May Enjoy:

Sichuan Tofu with Garlic Sauce

Home-Style Tofu with Shiitake Mushrooms

Eggplant and Tofu in Spicy Garlic Sauce

Labels: CORE, Eat to Live, Gluten-Free, Higher-Fat, Soy

Continue reading Stir-fried Tofu and Vegetables with Miso Sauce...

Fat-Free Pumpkin and Raisin Biscuits

I used to love biscuits. I was raised on my mom's Bisquick biscuits and sometime during college graduated to baking and devouring Southern-style biscuits made with White Lily flour and lots of butter or margarine. Living alone in my tiny student apartment, I would bake up batches of huge, fluffy, melt-in-your-mouth biscuits on the weekend and eat them all by myself, and it didn't take long before I developed huge, fluffy thighs to match.

Fast forward x-number of years (I don't want to think about how fast that time went!) Today I firmly believe that all that white flour and fat isn't good for me, my thighs, or my arteries. So I rarely make biscuits. I could indulge in a biscuit or two for an occasional treat, but the truth is, I don't want to re-develop a taste for them. And since it's the fat that gives biscuits their light, flaky texture, fat-free biscuits just don't have the same texture, no matter what you do.

But if you're not expecting them to be lighter than air, it is possible to make biscuits that are a new type of comfort food, tasty and filling without fat or white flour. For these biscuits, I've replaced the fat with pumpkin puree, and though they they're not going to float off the plate, you definitely won't break a tooth biting into them. In keeping with my goal of making them as healthy as possible, I didn't use any sugar at all; raisins provide the only sweetening, so if you want to sweeten them up, you can top them with icing, as in the photos (that's the orange icing from Chocolate-Orange Cake). But D, who doesn't have much of a sweet tooth, preferred them plain, and E and I liked them spread with apple butter or drizzled with agave nectar for a sweet yet more natural taste.

Note: My gluten-free friends might want to check out this Cindalou's Kitchen recipe.



Fat-Free Pumpkin and Raisin Biscuits
(printer-friendly version)

If you want to make the dough itself a little sweeter, substitute agave nectar for a couple tablespoons of the soy milk. Or, if you want sweetness without calories, try adding a little stevia or your favorite sweetener to the batter.

2 cups white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup raisins
1/2 cup pumpkin (canned or cooked, pureed, and drained)
1/2 cup plain soy milk (plus additional, as needed)
1 tablespoon lemon juice

Preheat oven to 425F and lightly oil a non-stick baking sheet. Mix the dry ingredients together well (flour through raisins). Add the pumpkin and mix until crumbly (do not overmix). Combine the soymilk and lemon juice and add it, stirring until a soft dough forms. If all flour is not moistened, add additional soymilk a teaspoon at at time until dough forms a ball.

Turn out the dough onto a well-floured surface and sprinkle the top lightly with flour. Roll out about 3/4 inch thick. Using a 1 1/2-2-inch wide biscuit cutter or glass dipped in flour, press straight down without twisting to cut into 12-15 biscuits.

Place the biscuits, sides lightly touching, on the oiled sheet. Bake until tops are lightly browned, 9-11 minutes. Serve hot.

Servings: 14
Yield: 12-15

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Nutrition Facts

Nutrition (per serving): 75 calories, 5 calories from fat, less than 1g total fat, 0mg cholesterol, 203.7mg sodium, 123.2mg potassium, 16.1g carbohydrates, 2.8g fiber, 2.2g sugar, 2.9g protein, 1 points.

Though MyPoints are calculated using a formula similar to Weight Watchers Points ^TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.

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Other Recipes You May Enjoy:

What to Do with Leftover Pumpkin

Pumpkin-Black Bean Casserole

Pumpkin Cookies Two Ways

Continue reading Fat-Free Pumpkin and Raisin Biscuits...

Lemony Quinoa with Butternut Squash

At the farmers' market a couple of weeks ago, I picked up two butternut squash that were each about the length of my hand. Since I love roasting butternut with a touch of lemon, I was considering cooking them in that tried and true (but unimaginative) manner when I got the idea to roast one of the squash and mix it in with my favorite grain/seed, quinoa. The results were a light and lemony side dish that goes with practically anything.

I served it with baked tofu, gravy, steamed broccoli, and a salad for a sort of traditional American meal, but the lemony flavor makes a great accompaniment to everything from Thai food to Italian. I'm considering making it a part of my Thanksgiving dinner this year.



Lemony Quinoa with Butternut Squash
(printer-friendly version)

The pine nuts really complement the lemon flavor, but if you decide to leave them out, you can deduct about 30 calories and 3 grams of fat per serving.

10 ounces butternut squash (about 2 cups)
1 teaspoon lemon juice
1 cup quinoa
1/4 cup chopped shallots
4 cloves garlic, minced
1 teaspoon dried thyme
2 1/2 cups vegetable broth
1 teaspoon grated lemon peel
1-2 tablespoons lemon juice
salt and freshly ground pepper, to taste
2 tablespoons (about 7/10 ounce) lightly toasted pine nuts (optional)
1 teaspoon minced fresh chives (optional)

Preheat oven to 400F. Cut the squash in half and scrape out the seeds and strings (using a grapefruit spoon makes this easier). Peel and cut into 1/2-inch cubes and toss with the 1 teaspoon of lemon juice. Place them on a non-stick baking sheet (or silicone mat), sprinkle with a little salt and pepper, and bake for 15 minutes, stirring halfway through.

Place the quinoa in a fine-mesh strainer and rinse it well and allow to drain. Heat a deep, non-stick pot. Add shallots and garlic and cook, stirring, until shallots soften slightly. Add the quinoa and toast it until it has dried out and begins to exude a toasty aroma. Add the squash along with the thyme and vegetable broth. Reduce the heat to low and cover. Cook, stirring once or twice, until all broth is absorbed, about 20 minutes. Stir in the lemon peel and 1 tablespoon of lemon juice. Season to taste with salt and pepper, and add more lemon juice if needed.

Serve with toasted pine nuts and chives sprinkled on top.

Servings: 4 large side-dish servings

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Nutrition Facts

Nutrition (per serving): 240 calories, 50 calories from fat, 5.7g total fat, 0mg cholesterol, 291.8mg sodium, 576mg potassium, 41.2g carbohydrates, 5.2g fiber, 1.7g sugar, 8.4g protein, 4.5 points.

Though MyPoints are calculated using a formula similar to Weight Watchers Points ^TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.

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Update:

Our effort to raise funds for Farm Sanctuary is going well! As of this writing, 1,650 dollars have been generously donated by you wonderful readers, and I know that many of you have adopted turkeys. Thank you all so much!

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Other Recipes You May Enjoy:

Quinoa and Vegetable Paella

Butternut Squash in Peanut Mole

Pink Bean, Quinoa & Spinach Soup

Labels: CORE, Eat to Live, Gluten-Free, Holidays

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Continue reading Lemony Quinoa with Butternut Squash...

Spiced Rice and Lentil Squares

(A huge thank you to all of you who have donated to Farm Sanctuary so far. We're almost 3/4 of the way to our goal!)

Unlike a lot of people who love to cook, I don't tend to pick up cookbooks and read them like novels. The majority of the cookbooks on my shelves are there for reference only, useful when I need to check an ingredient's preparation or cooking time. But Delights from the Garden of Eden by Nawal Nasrallah has changed all that. Lately I often lug the 3 1/2 pound, 650-page tome with me to bed just to read the fables, stories, and snippets of personal and cultural history woven among the 400 recipes.

Delights traces Iraqi cuisine back to ancient Mesopotamia and the first documented cookbook in history, written on clay tablets about 3700 years ago in Babylon, and explores the history of some better-known recipes (hummus, baba ghanouj) while bringing to light many that were new to me (I had no idea black-eyed peas were used in Iraqi cooking) . Though it's far from vegetarian--avoid particularly the section called "Recipes Not for the Faint of Heart"--the cookbook has chapters on vegetarian appetizers, snacks, sandwiches, and side dishes. Nasrallah points out that medieval diners thought of vegetarian dishes as "counterfeit," though they valued them as snacks and accompaniment to to the meat dishes, so most of the main dishes contain some meat. She often notes when the meat can be left out without hurting the dish, and for other recipes, I've found that it's easy to replace it with a vegetarian alternative, as in the case of this recipe.

Called "Hassle-free Kubbat Halab" in the book, this recipe is a simplified, "lazy day" version of Kubbat Halab, which is made by stuffing a dough made of grains such as bulgar or rice with a spicy meat filling and forming it into balls or disks that are then fried. (The football-shaped kibbeh found in Middle Eastern restaurants here in the U.S. is a variant of the same dish.) In the hassle-free version, all of the ingredients are mixed together and formed into patties and fried or spread into a pan and baked. I've substituted lentils for the ground beef and changed the spicing a bit to make the recipe a little more accessible for those of us who don't want to buy a jar of baharat seasoning for just one dish. I've also doubled the amount of raisins because, frankly, I misread the recipe. If you're wary of putting raisins into a savory dish, let me tell you bluntly that the raisins, in my opinion, save this dish, which would be bland without them. They give these crispy yet tender patties a certain spark that you don't want to miss.



Spiced Rice-Lentil Squares
(printer-friendly version)

1 1/2 cups uncooked short-grain brown rice (or 3 cups cooked rice)
1 1/4 cup cooked (or canned) brown lentils (drained, liquid reserved)
1 medium onion, chopped
1/2 cup chopped parsley
1/2 teaspoon salt (to taste)
1/2 teaspoon black pepper freshly ground
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon cardamom
1/4 -1/2 teaspoon cayenne or other red pepper
1 flax or chia "egg" (see Tips, below)
1/2 cup raisins

Cook the rice according to package directions or use leftover rice. Put it in a large mixing bowl and cover until ready to use.

Preheat oven to 375F. Brown the onion in a non-stick pan. Add it to the rice along with all remaining ingredients. Stir well so that seasoning are distributed evenly. If mixture appears dry, add a little of the reserved lentil broth.

Spread mixture into an oiled 9x12-inch pan. Use a spatula or knife to score into 12 equal rectangles. Spray top lightly with olive oil if desired and bake until top is lightly crispy, about 40 minutes.

Allow to rest for 10 minutes before slicing and serving.

Tips:

For flax "egg," mix 1 tablespoon of ground flax seed with 3 tablespoons of warm water. Let it sit for a few minutes until thickened.

For chia "egg," pour 1 tablespoon of chia seeds into 9 tablespoons of water and stir well. Allow to stand at room temperature, stirring occasionally, until a thick gel forms, at least 30 minutes. Use 4 tablespoons of this gel to replace one egg. Refrigerated, the unused portion will keep about 2 weeks.

Servings: 12
Yield: 12 squares

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Nutrition Facts

Nutrition (per serving): 139 calories, 10 calories from fat, 1.2g total fat, 0mg cholesterol, 100.3mg sodium, 166mg potassium, 31.2g carbohydrates, 3.9g fiber, 4.9g sugar, 3.9g protein, 2.1 points.

Though MyPoints are calculated using a formula similar to Weight Watchers Points ^TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.

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Other Recipes You May Enjoy:

Red Lentil-Rice Patties

Stuffed Vidalia Onions

Red Chile Rice

Labels: Eat to Live, Gluten-Free

Continue reading Spiced Rice and Lentil Squares...

A Thanksgiving Tradition

My daughter E had her first turkey when she was in preschool. Her class was learning about Thanksgiving, coloring pictures of turkeys and folding paper into pilgrims' hats, and her father and I decided to start a family tradition so that when it was time for her to stand up and tell the class about her Thanksgiving dinner, she would have something to share. So we got our first turkey. Her name was Serendipity, and we adopted her from Farm Sanctuary.

Serendipity* arrived a couple of weeks before Thanksgiving in the form of an adoption certificate and a photo. E was somewhat disappointed not to receive an actual live turkey in the mail, but she was glad to have Serendipity's photo and proudly carried it with her to school to show all the other kids her Thanksgiving turkey, which, still having feathers and a head, looked much nicer than theirs. On Thanksgiving day, Serendipity's photo had a place of honor at the dinner table, somewhere between the sweet potato casserole and the mushroom dressing.

We've been loyal supporters of Farm Sanctuary ever since. Though we don't always adopt a turkey, each year we are happy to donate whatever we can to support the animals it rescues as well as its educational programs. If I don't watch her carefully, E has even been known to stick a $5 bill into an envelope with no return address and send it off to F.S. with instructions to buy a treat for a certain animal. (My dire warnings about cash sent through the mail have no effect.)



This year my family and I are asking you to help, too. The annual Walk for Farm Animals helps fund Farm Sanctuary's education and advocacy efforts, so that more children like E can learn about the realities of factory farming and have the opportunity to support more compassionate treatment of animals. Please make a pledge of support for farm animals in need by making a donation. Every little bit helps.

We'd like to reach--or exceed--our goal of $2000, so please give what you can. Otherwise, I'm afraid that E will be breaking into her piggy bank to make up the difference!

Thank you!

(*E has informed me that Serendipity was not the first turkey we adopted but a more recent one. I'm sure she's right--her memory is better than mine--but I continue to think of that turkey as Serendipity; I guess I just like the name.)

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Continue reading A Thanksgiving Tradition...

Sweet Potato, Okra, and Chickpea Gumbo

With okra, as with most things in life, size does matter. When you're talking okra pods, smaller is better—tender and tasty. Let them grow too big and they become tough and woody. However, when it comes to the plants themselves, bigger is definitely better. After a summer of more garden failures than I care to count, the little plot beside my house somehow managed to produce a small crop of enormous okra plants:



One of them is at least 16 feet tall; to pick the okra at the top, I have to grab the stalk and bend the whole plant over. From these four plants, one of which is a dwarf variety, I gather about ten pods a day, which I save up until I have enough for roasting or gumbo. If I skip picking them for even one day, the pods grow to five or six inches in length and become too tough to be good to eat. Recently, I left them unpicked for two days and when I harvested the ten overgrown pods, they alone weighed almost a pound. Interesting, yes, but inedible.

With so much okra to use up, we've been enjoying a lot of gumbo lately, with different ingredients depending on what's the the refrigerator. Yesterday I got a craving for sweet potatoes and decided to create a gumbo to fit my mood, with tender chunks of sweet potatoes and enriched with a secret ingredient: peanut butter. Using peanut butter in gumbo may sound a little strange until you consider that gumbo, which gets its name from the Bantu word for okra, is similar to and probably descended from stews common in West Africa, where peanuts are a staple. The one tablespoon I used here contributes just a subtle flavor, but it's enough to make this one of my husband's and my favorite gumbos.



Sweet Potato, Okra, and Chickpea Gumbo
(printer-friendly version)

Peanut butter is the secret ingredient here; it really elevates the gumbo to something special. Leave it out only if you absolutely have to avoid the approximately 1.3 grams of fat it provides.

To deepen the flavor without making a roux, I cook the onions until they begin to caramelize. A pinch of baking soda speeds up this process.

1 large onion, chopped
1 large green pepper, chopped
2 ribs celery, chopped
4 cloves garlic clove, chopped
8 cups water or vegetable broth
2 15-ounce cans diced tomatoes (fire-roasted preferred)
1 1/2 cups cooked chickpeas, rinsed and drained
14-16 ounces sweet potatoes, peeled and cut into 1/2-inch cubes
16 ounces okra, trimmed and sliced
1-2 teaspoon salt (to taste)
1/2 teaspoon black pepper
2 bay leaves
1/4 teaspoon cayenne pepper (or to taste)
1 teaspoon Tabasco or other hot pepper sauce (I use a favorite hot sauce that isn't as spicy as Tabasco)
1 teaspoon paprika (smoked or regular)
2 teaspoons thyme
1/2 teaspoon liquid smoke flavoring
1 tablespoon natural peanut butter

Heat a large pot. Add the onions and a pinch of baking soda (optional but speeds browning). Cook, stirring, until onions brown, adding water by the teaspoon if needed to prevent sticking.




Add the pepper, celery, and garlic and cook for 2 more minutes.

Add the water or vegetable broth and tomatoes, stirring to combine. Then add all the remaining ingredients except the liquid smoke and peanut butter. Cook until sweet potatoes are tender and just close to falling apart, at least an hour to give flavors a chance to mingle. Just before serving, stir in the liquid smoke and peanut butter (it helps if you mix the peanut butter with a couple tablespoons of the hot broth first). Remove bay leaves and serve over rice.

Servings: 6

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Nutrition Facts

Nutrition (per serving): 220 calories, 24 (11%) calories from fat, 2.7g total fat, 0mg cholesterol, 768.6mg sodium, 714.6mg potassium, 41.9g carbohydrates, 10.2g fiber, 11.6g sugar, 8.7g protein, 3.8 points.

Though MyPoints are calculated using a formula similar to Weight Watchers Points ^TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.

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Other Recipes You May Enjoy:

Yellow Split-Pea Soup

Sweet Potato Casserole

Garden Gumbo

Labels: Eat to Live, Gardening, Gluten-Free, Louisiana, Southern Cooking

Continue reading Sweet Potato, Okra, and Chickpea Gumbo...

Roasted Beet-Tofu Burgers

High Noon Café, the only vegetarian restaurant in Jackson, Mississippi, where I live, serves the most unusual veggie burgers, bright red with beets and soft in texture from the tofu. The first time my husband recommended I try one, I was afraid to order it, but once his burger came, I couldn't resist sampling it. The sandwich comes piled with so many extras--vegan cheese, sun-dried tomato aioli, mushrooms-- that it took some doing to scrape off a clean sample of the burger, but once I did, I was intrigued by its flavor, which was lightly smoky but in a natural-tasting way, not through the use of Liquid Smoke or hickory-flavored salt. I was sure that the source of the smokiness must be the beets and was determined to try to replicate the taste at home.

To pack in as much natural smoky flavor as I could, I decided to roast the beets as well as the onion and garlic. To avoid adding starch, I used ground flax seeds as a binder, so my burgers came out less stable and easier to fall apart than the restaurant version, but the flavor was very similar, with hints of earthiness and smoke. Since the burgers had a tendency to fall apart, I didn't flip them over halfway through cooking as I would have liked to do to aid in browning, so the next time I make them I'll add either a couple of teaspoons of corn starch or a couple of tablespoons of oat flour (oatmeal pulverized in the blender). Otherwise, these red-violet burgers were near-perfect to me. If you enjoy a spicier burger, feel free to add more roasted garlic and chipotle chile powder, but not so much as to drown out the beet. (Sorry, couldn't resist the one pun!) They're shown here served with chipotle aioli (pureed chipotles mixed with vegan mayo), which provided a nice spicy kick.



Roasted Beet-Tofu Burgers
(printer-friendly version)

These burgers freeze well; in fact, freezing gives them a slightly firmer texture. They can be reheated by microwaving for about 1 minute.

2 medium beets
1 medium onion
6-10 garlic cloves (or as many as you like)
14 ounces extra-firm tofu (not silken)
1 tablespoon nutritional yeast
1 tablespoon soy sauce
1/2 - 1 teaspoon salt (or to taste)
2 tablespoons ground flax seeds
1/4-1/2 teaspoon chipotle chile powder or smoked paprika (optional, to taste)

Preheat oven to 350F. Wash and trim the beets, and wrap each one in foil. Trim the onion and wrap it in foil. Wrap the unpeeled garlic in foil (or trim the top of an entire head of garlic and wrap it). Place all on a baking sheet and roast for 50-60 minutes. Remove from oven and allow to cool until vegetables are easy to handle. (You can do this step ahead of time, if you wish; just keep the roasted vegetables in the refrigerator until you're ready to make the burgers.)

While the vegetables are cooling, mash the tofu and stir in the remaining ingredients.

When the onions and garlic are cool enough, peel the onion and chop finely (I used a food processor). Squeeze the garlic from the cloves. Add both to the tofu and mix well. Peel the skins from the beets under running water, and shred. Add the shredded beets to the tofu, stirring until the mixture is a uniform, bright color.

Shape into patties about 3 inches wide and 1 inch thick. Place on a cookie sheet covered with parchment paper or silicon baking mat. Bake at 350 for about 30 minutes. Remove from oven and allow to stand for a few minutes before removing with a spatula and serving.

Servings: 9
Yield: 9 burgers

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Nutrition Facts

Nutrition (per serving): 79 calories, 31 (39%) calories from fat, 3.6g total fat, 0mg cholesterol, 214.6mg sodium, 113.8mg potassium, 6.4g carbohydrates, 2.1g fiber, 2.1g sugar, 6.2g protein, 1.5 points.

Though MyPoints are calculated using a formula similar to Weight Watchers Points ^TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.

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Other Recipes You May Enjoy:

Red Bean Burgers

TLT Sandwiches

Dal Bhaji

Labels: CORE, Eat to Live, Higher-Fat, Soy

Continue reading Roasted Beet-Tofu Burgers...