June 23rd, 2014
Remember when I wouldn’t make Carrot Ginger Dressing at home because I didn’t think it would measure up to the version at my once favorite restaurant, Dojo? Well, thanks to Keepers, one of the cookbooks I keep right near the stove for weeknight meal inspiration, I got over that. And, now, thanks to this recipe for tofu burgers, inspired by the Hijiki Tofu Burgers at Dojo, I’m making Carrot Ginger Dressing all the time. Because these two things go together like vanilla ice cream and warm apple pie, like bacon, lettuce and tomatoes, like chocolate and peanut butter. These tofu burgers drizzled with Carrot Ginger Dressing are a combination not to be missed.
When I first made this recipe, I was pretty sure that I would be the only one to enjoy it. Well, the hungry papa, too. Though I doubt he loved Dojo the way that I loved Dojo, he was a fan. But the kids: I had no reason to think that this recipe would go over particularly well with them. How wrong I was. Once again, all these years later, Dojo saved dinner.
Though I no longer need cheap, heaping piles of vegetarian food to keep my bootstrapped 19-year-old self decently fed all summer long, I do need easy, vegetarian dinners that the whole family loves, and these tofu burgers did the trick.
Serve these tofu burgers alongside a scoop of brown rice, a simple green salad and thin slices of avocado with Carrot Ginger Dressing drizzled over the whole thing. You’ll be happy you did.
Tofu Hijiki Burgers inspired by Dojo Restaurant
From Moosewood Restaurant New Classics
(Can be shared with kids 6+ mos)*
1/4 cup dried hijiki seaweed (Note from OHM: I have substituted chopped dried seaweed—roasted seaweed snacks or the kind you buy to roll your own sushi—with fine results)
24 oz. firm tofu, pressed (see step 1)
1 cup peeled and grated carrots
2 tablespoons minced garlic
2 teaspoons grated fresh ginger
1 tablespoon vegetable oil
1/2 cup chopped scallions
1/4 cup sesame seeds
1/4 cup light miso (or more, to taste)
1 teaspoon dark sesame oil
1. Rinse the hijiki in a sieve or strainer and place in a bowl with warm water. Set aside, covered, to soak for 20 to 30 minutes. Or, if using dried seaweed, roughly chop into 1-2″ pieces. In the meantime, place block(s) of tofu between two plates and place a heavy can or book on top. Press for about 15 minutes, and then drain off the excess liquid.
2. Preheat oven to 350ºF. Generously oil a baking sheet or coat with cooking spray; set aside.
3. Sauté the carrots, garlic, and ginger in the oil for about 5 minutes, until the carrots are limp. In a bowl, mash or crumble the tofu. Add the cooked carrot mixture along with the scallions, sesame seeds, miso, and sesame oil and stir well. Drain and chop the soaked hijiki and stir into the mix.
4. Use about 1/2 cup per burger and form into patties. Place on the baking sheet and bake until firm and golden, about 30 to 40 minutes. Serve with Carrot Ginger Dressing.
*Note: This is an easy meal to share with your littlest easters. Simply puree or mash the cooked tofu burger into an age appropriate consistency and serve, with or without dressing (it’s better with!). You can even puree or mix in brown rice for a super hearty meal.