A couple of weeks ago I went shopping at Costco, a rare event that I only get to do when I visit my father. Anyway, I ended up with a box of tofu.... Meaning a lot of tofu especially for a household of one.
So in the past months since my trip to Oregon, I have not been following the point system to the best of my abilities; meaning I have not been following at all. Well long story short my waist line is feeling my laziness. With that being said I made a decision to start tracking again and get on the losing track again. (For those that don't know I have lost 40 lb with Weight Watchers in less than a year, but still have more to go.) Well with the abundance of tofu I decided to make an adapted version of the Weight Watcher teriyaki tofu burgers (I am not sure if the recipe can be seen without an etools account.)
Ingredients:
| 1/2 pound uncooked carrots, grated ---> I was lazy and bought the pre-grated carrots | ||||||||
| 4 medium uncooked scallions, minced | ||||||||
| 2 cloves (medium) garlic cloves, minced ---> I used minced garlic from a jar | ||||||||
| 7 1/2 oz firm tofu, firm preferred, well-drained and diced ---> I pressed my tofu for about 30 minutes | ||||||||
| 1 cup panko bread crumbs | ||||||||
| 1/4 cup teriyaki sauce | ||||||||
| 1 large egg white | ||||||||
| 1 large egg w/yolk | ||||||||
| black pepper to taste | ||||||||
| 4 sandwich thins (I went on a mission for a low cal hamburger bun but after store three gave up.) |
Directions:
Coat a large nonstick skillet with cooking spray. Add carrots, scallions and garlic; sauté until carrots are tender, about 4 minutes. Add tofu and sauté for 1 minute more; transfer mixture to a medium-size bowl.
Stir in bread crumbs, teriyaki sauce, eggs and pepper. Shape into 4 equal-sized patties, pressing firmly with your hands.
Wipe out sauté pan and coat it with cooking spray again. Fry patties on both sides until crisp and brown, about 3 minutes per side. Serve on rolls.
Okay so the verdict is that I love these.... next time I might play around a little more with flavor such as adding some black beans and jalapenos or something. But I will definitely have some on hand in the freezer at all times. One thing you have to be conscience of when making these is that if they are too dry they will crumble and if they are too moist they will be soggy; at least that is what I got from other reviewers. That is the reason to some of my adaptations. Also when I was forming the patties, the more I played the drier I felt it get and I only cooked two at a time in my pan, the other two that were waiting their turn to be cooked dried during that time. Simple solution: lightly run the water in your sink and do a light drizzle of water to re-moisten. I had no problem with the consistency besides that, I am thinking that the individuals that complained that it was to moist they probably did not press the tofu.
Oh and I have an upcycled transformation I have been dying to share, just want to get a good picture and looking for one of my two camera chargers.
