1/4 cup dried hijiki seaweed
1 cup peeled and grated carrots
2 Tbsp. pressed garlic
2 tsp. grated fresh ginger root
1 Tbsp. vegetable oil
24 oz. firm tofu, pressed*
1/2 cup minced scallions
1/4 cup sesame seeds
1/4 cup light miso (or more, to taste)
1 tsp. dark sesame oil
• 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.
• Preheat the oven to 350ºF. Generously oil a baking sheet or coat with cooking spray.
• 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 carrots and the scallions, sesame seeds, miso, and sesame oil and stir well. Drain and chop the soaked hijiki and stir into the mix.
• 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.
1 medium carrot, peeled and roughly chopped
¼ cup vegetable oil
2 tbsp diced onion
2 tbsp fresh ginger
2 tbsp rice wine vinegar
2 tbsp tamari / soy sauce (use gluten-free if needed)
1 tbsp mirin
1 tbsp white miso paste
1 tbsp sesame oil
1 clove garlic, minced
¼ tsp salt
Blend everything in a food processor until smooth. Keeps in the fridge a few days but you may have to remix it as the oil may separate.