BLACK BEAN AND TOFU SLIDERS
1/4 red onion
1 bell pepper, cored
6 ounces fresh mushroom of your choice
1 16-ounce can black beans, rinsed and drained
2 teaspoons garam masala seasoning
1/2 teaspoon kosher or sea salt
6 ounces Morinaga Silken Tofu - Soft
1 cup panko bread crumbs
2 teaspoons cooking oil
12 slider buns
mayonnaise (or soy mayonnaise)
2 cups fresh arugula
6 ounces goat cheese (or soy cheese)
Roughly chop the onion and bell pepper (it makes it easier for the food processor). In a food processor, add the first 6 ingredients. Pulse until the mixture becomes finely chopped.
Drain the tofu and pat dry. With a large spoon, mix the tofu and the panko bread crumbs into the patty mixture. You can taste the mixture and add additional garam masala seasoning or salt, if needed. Refrigerate the patty mixture for at least 20 minutes (or up to overnight). The mixture should be moist, but just firm enough to hold a patty shape - if it is too wet, mix in 1/4 additional bread crumbs. Shape the mixture into 12 palm-sized patties.
When ready to cook, heat a frying pan over medium heat and swirl in the cooking oil. When hot, carefully add as many patties that can fit without touching. Fry each side until it is golden brown, about 2-3 minutes per side. Assemble the patties onto each bun with mayonnaise, arugula and cheese.
This recipe is also great for using leftover rice, brown rice wild rice, couscous, farro or quinoa. You can substitute up to 1/2 cup of bread crumbs with any of these items.