Sunday, October 31, 2010
I made a tofu and chard burger that held together! And still tasted good. The trick was to use regular tofu, not super firm. The regular tofu turned to paste when I put the half of it into the food processor, while the super firm stuff had turned into kind of soggy, springy, edible, packing material.
I have a story about my treck for tofu too. Yesterday my son and I went down to the south bay to do a number of things. The first thing was to go by Flames and share a piece of cake for his birthday (which is tomorrow) They have huge pieces of cake, so that was pretty much my breakfast (along with a serving of failed tofu burger I had had much earlier). Then we went on to the San Jose flea market where they have a nice farmer's market--not a whole bunch of fancy stuff, but a lot of Mexican specialties and some Asian. I also bought a piece of one of those cinderella type pumpkins. I roasted it, but it turned out to be the texture of spaghetti squash, though very orange and also a bit sweeter than spaghetti squash. I blended it up into soup, and that did obliterate the stringyness, but it isn't as good in the soup as butternut.
Then we visited my mother and had a light lunch. Then we went by the San Jose tofu company and bought a block of regular, but hand crafted, tofu to take home with us. And that is what I just used to make the patties.
I gave out my bowl of candy tonight. I went on a very long walk up the hill, helping my son burn off the calories he ate in a piece of pie, and now I need to clean up in the kitchen again, but the patty mystery is solved.