The best laid plans...
But when life hands you tofu burger mix that won't burgerfy, make meatballs. The mix tastes great but it wasn't keeping it's shape as a burger. I was able to dust with breadcrumbs and gently flip three patties but I knew I wouldn't want to do that for a whole big bowl of mix. Those patties, by the way, made a great scramble! I might make this mix again but leave everything in bigger pieces and just scramble it all.
The mix did make meatballs that held together so I dusted those with breadcrumbs and baked them in a muffin tin that I lightly greased with olive oil. This one was a real experiment but the results taste great. These meatballs will be served with a big salad for a complete meal. You can top them with any kind of sauce you like, or dip them, or just eat them plain.
1 cup bhutanese red rice
1 mushroom boullion cube
1 package firm tofu, drained and pressed
3 garlic cloves, smashed and minced
1 onion, diced
2 cups chopped mushrooms
1 carrot, diced
1 tbsp fresh sage, chopped
1 tbsp dried rosemary, ground with mortal & pestle
almost 1 tbsp fennel seed, smashed a bit with mortar & pestle
couple dashes of ground cumin
2 tsp black bean sauce
few dashes Roland's Balsamic Pepper Sauce
Cook the rice and the boullion cube in 1 1/2 cups water until soft. In the meantime, saute the onion, garlic, mushrooms, and carrots until there is a nice browness about them. Season this sauteed mix with all of the herbs and spices. Crumble the tofu into a very large bowl. Add the cooled rice. Add the cooled veggie mix. Sprinkle about 1/4 breadcrumbs. Crack in two eggs. Mix with wooden spoon just to incorporate the eggs. Form into balls, lightly dust with breadcrumbs and plop into a muffin tin. Bake until you see some browning on top in an oven pre-heated to 425.