Sorry that this picture doesn’t look like much. The “burger” was actually OK. I probably won’t ever make it again, just because there are far better sandwiches out there, but it was edible. I did leave off the sprouts, and I probably should have added some lettuce, but I didn’t. I left on the radishes, and I am glad I did. They added a nice crunch. Liam didn’t like his, so Toby ate his as well.
(Real Simple, Jun/July 2004)
time needed: 35 min.
makes 4 servings
1/2 cup soy sauce
2 tablespoons sugar
1 tablespoon white vinegar
14 ounces extra-firm tofu, drained
2 tablespoons olive oil (if cooking on a stove top)
1/4 pound Cheddar, sliced
1 4-ounce package alfalfa sprouts (I omitted)
1 small bunch radishes, sliced
4 whole-wheat rolls, toasted
honey mustard (optional)
In a saucepan, combine the soy sauce, sugar, and vinegar. Cook the marinade over low heat until thickened, 5 to 7 minutes.
Cut the tofu into four 1-inch-thick burgers. Transfer to a bowl, pour the marinade over the top, and let sit 15 minutes, turning once.
Place the burgers on a medium-hot grill and cook 1 to 2 minutes per side. (Or heat the oil in a grill pan over medium heat and cook the tofu 2 minutes per side.)
Top each burger with some of the Cheddar and cook 2 minutes more or until the cheese melts.
Top with some sprouts and sliced radishes. Serve on the rolls with mustard, if desired