Tofu Burgers

1/2 cup sunflower seeds
1/4 cup Braggs Liquid Aminos
1 cup cooked millet OR rice OR bread crumbs
1 pound tofu
2 tablespoons arame
1 cup water
2 tablespoons extra virgin olive oil OR sesame oil
1 clove garlic, minced
1/4 cup onion, minced
1 teaspoon curry powder OR other spice blend
1 teaspoon Bill’s Best Chicken Seasoning
1/4 cup carrot, finely minced
1 stalk celery, finely minced
1 1/2 tablespoons umeboshi paste
2 tablespoons tahini

Grind sunflower seeds halfway. Mash tofu, add sautéed vegetables, grain, seeds, arame, ume, tahini, and salt and pepper to taste. Adjust salt if needed. Mix well.

Mix seeds and shoyu together. Roast on parchment paper until dried.

Use leftover grain or cook millet 2:1 for 20 minutes or rice 2 1/:1 for 55 minutes.

Press tofu to remove excess water by placing the tofu on paper towels and putting a plate on top. Then place a heavy object or bowl on top. Let sit at least 5-10 minutes.

In oil, sauté garlic, onion, spices, carrot and celery for 2-3 minutes.

Form 1/2” thick burgers with about 1/2 cup mixture.

Bake at 350° until set (about 15-20 minutes) or pan fry (roll in corn meal first) on each side only turning once until golden (drain on paper towels).

Serve on whole wheat burger bun with lettuce, red onion slice, mustard, sprouts, etc.