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1
First, to clarify on the silken tofu-- most come in 15-17 oz packages.
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2
You only need about half the package, the main star in this is the pumpkin.
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3
Scoop out about half the package (or use the whole thing if doubling the recipe) and place it into a bowl.
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4
Drain the tofu in a sieve for a couple minutes to get all the excess water out.
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5
I find that microwaving it for a minute or two also helps speed this up.
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But not too much-- silken tofu isn't as resilient as firm tofu!
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Plop the drained tofu into a large mixing bowl with the pumpkin, tahini, and egg whites.
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8
Beat them together with a hand mixer.
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9
Rub the sage into the mixture, and add the other spices.
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10
Whisk them in by hand.
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11
Cut the green onions into pieces, discarding the bulbs and ends.
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12
Whisk the green onions and pepitas into the mix.
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13
Add about 1 cup oats, or possibly more, until the mixture will hold together when you try to form patties by hand.
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14
Form about 6-8 patties by hand.
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15
Lightly coat a frying pan/skillet with a high smoke point oil like olive or grapeseed oil, and cook each veggie burger for about 6-8 minutes on each side or until nicely browned.
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16
There are many delightful ways to serve these, but my favorite is on a nice lightly toasted multigrain bun with spinach and yogurt cheese!
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17
(With a little side salad with tahini dressing and sweet potato fries as side dishes for a delicious complete meal.
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18
).
