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1
First press the tofu for at least 30 minutes (see Notes).
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2
While the tofu presses, prepare the rest of the burger mix, and when youre ready to grate the tofu, discard the expressed liquid.
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3
In a covered skillet on low heat, warm the oil.
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4
Add the onions, sprinkle with the salt and oregano, and cook on low heat for 7 or 8 minutes, stirring occasionally.
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5
Add the carrots and bell peppers and cook, covered, until the vegetables are tender, stirring occasionally, about 8 minutes.
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6
Transfer the vegetables to a large bowl.
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7
Finely grate the pressed tofu in a food processor and add it to the bowl of cooked vegetables along with the walnuts, soy sauce, mustard, sesame oil, tahini, pepper, and basil.
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8
Mix well and add more soy sauce to taste.
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9
Preheat oven to 375F.
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10
Lightly oil a baking sheet.
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11
Using about a cup per burger, shape the mix into 8 burgers.
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12
Set the burgers on the prepared baking sheet and bake until firm and browned, 30 to 40 minutes.
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13
Notes
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14
The burgers will be a little sturdier if you use bread crumbs, about 2/3 cup for this recipe, especially if the tofu you use if soft.
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15
Gluten free bread and bread crumbs are available, so if you're avoiding wheat and gluten you have that option.
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16
To freeze these burgers, simply wrap cooled, bake dburgers in plastic warp and put them in the freezer.
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17
To reheat, bake on an oiled baking sheet, right from the freezer, at 350 F for 20 to 30 minutes until heated through--the time will depend on how fat your burgers are.
