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  • 1/2 C. bulgur wheat
  • 1/2 C. boiling water
  • 1 small onion, very finely chopped
  • 1 small carrot, grated
  • 3/4 C. mushrooms, very finely chopped
  • 9 oz. pkg. tofu
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 2 Tbs. soy sauce
  • 1 tsp. tomato paste
  • Freshly ground black pepper
  • Whole wheat flour
  • Oil for deep frying


  • Put the bulgur wheat into a bowl and cover with boiling water. Leave for 15 minutes until all the water has been absorbed. Add the onion, carrot and mushrooms to the bulgur and mix well. Drain the tofu and crumble into the bulgur mixture. Add the basil, oregano, soy, tomato paste, a little black pepper and 1 Tbs. wheat flour. Mix together well. With wet hands, take heaped Tbs. of the mixture, squeeze together well and shape into burgers. Coat the burgers with whole wheat flour. Heat the oil until very hot and fry the burgers 3 or 4 at a time until golden brown. Remove and drain on paper towels.
  • Note: The oil must be very hot otherwise the burgers will disintegrate. It's worthwhile doubling the quantity and freezing a batch of burgers. Freeze for up to 3 months. Reheat by warming in the oven.

Categories: Main Dish  Tofu 
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