VEGGIE MUSHROOM EGGPLANT TOFU BURGER FOR BERDENE ENJOY DAN:

VEGGIE MUSHROOM EGGPLANT TOFU BURGER FOR BERDENE by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon olive oil

3 cloves garlic, minced

1/2-onion, chopped

2 teaspoon dried parsley

1 teaspoon EACH oregano, sumac, and berbere

1/2-teaspoon EACH dried thyme, sea salt and black pepper

1 eggplant, peeled and chopped

10 crimini mushrooms, chopped

1 package (1 lb) extra firm tofu, drained

2 tablespoon tomato paste

1 tablespoon soy sauce

1 egg

1 cup Panko

TOPPINGS:

Hamburger buns, lettuce, tomato, siracha, hummus

DIRECTIONS:    (PRE-HEAT OVEN TO 375 DEGREES)

1.   Prepare a baking sheet with Pam.

2.   Chop the eggplant and mushrooms and set aside.

3.   Heat the oil in a skillet over medium-heat when sizzling.

4.   Add onion, garlic and sauté 3 minutes.

5.   Add chopped eggplant, mushrooms, parsley, oregano, sumac, berbere, thyme, salt and pepper, stir to combine.

6.   Cook the vegetables for about 20 minutes, until soft.

7.   Remove from the skillet, and add to a bowl.

8.   Smash up the tofu with your hands and add to the vegetables.

9.   Add tomato paste, soy sauce, egg, and Panko, stir to combine.

10.                Scoop out the tofu burger mixture with 1/2-cup measuring cup and mold them into burgers with your hands.

11.                Place the patties on a prepared baking sheet 1-inch apart.

12.                Bake for 45 minutes, or until nice and brown.

13.                Spread hummus on a bun, add the tofu burger and top with lettuce and tomato and a splash of sriacha.

ENJOY DAN:                                                     BON-APPETITE!!