Tofu Sliders with Guacamole

Tofu Sliders with Guacamole
Inspired by and adapted from 101Cookbooks and MarthaStewartLiving

Few notes. Don’t be put off by the long list of ingredients, it’s very likely that you already have all you need in your pantry. Making the patties takes literally 5 minutes, plus 8 minutes for the cooking time. I used flax eggs but egg whites or whole eggs work just as well, it all comes down to your dietary choices. Lastly, I’m a believer that sliders call for the use of sweet buns, but that’s just me.

Ingredients
Makes 8 good size sliders

Patties

1 lb / 16 oz / 453 g firm tofu, drained, patted dry, and sliced

2 flax eggs (or 4 egg whites or 2 whole eggs)

½ cup / 1.8 oz / 50 gr whole wheat dried bread crumbs

½ cup / 2.6 oz / 75 gr sunflower seeds

½ cup / 2.6 oz / 75 gr almonds

½ cup / 2 oz / 55 gr sliced white button mushrooms

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

½ teaspoon ground cayenne pepper

¼ teaspoon fine grain sea salt

Few drops of Tabasco sauce (optional)

Guacamole

2 ripe avocados, peeled, pitted, and lightly mashed

½ onion, minced

1 jalapeno chile, minced (remove seeds and ribs for less heat)

1 plum tomato, seeded and diced

2 tablespoons fresh lime juice

Coarse salt to taste

small bunch cilantro, chopped (optional)

Baked-oven shoestring fries

2 russet potatoes (about 1 1/2 pounds), peeled

3 tablespoons olive oil, plus more for baking sheets

Coarse salt and freshly ground pepper

Toppings

Leaf lettuce, sliced tomatoes, pickles, caramelized onions, your choice of cheese (vegan or non-vegan). Just go with the flow!

Directions

Tofu Sliders

Place the almonds and the sunflower seeds in the bowl of a food processor. Give a few pulses until they’re well ground. Add all the other ingredients. Pulse until the mixture comes together and looks smooth. If it seems a bit thin to you, add more bread crumbs until everything comes together.

Place your largest skillet, lightly greased, over medium heat. When hot, drop about ¼ cup mixture into the pan. Spread into a patty about 2 inches wide and 1 inch thick. Repeat to form more patties in pan.

Cover, and cook turning once, until deeply browned on both sides. Roughly 4 minutes per side. You want to make sure the middle of the patties cook through. If the pan is too hot you'll burn the outsides before the middle cooks up, be mindful of that.

Guacamole

In a bowl, combine avocados, onion, jalapeno, tomato, cilantro (if using), and lime juice. Season with salt, and mix to combine.

Baked-oven shoestring fries

Using your food processor with shredding blade attached (or if you don’t have it a mandoline), cut the potatoes into ultra-thin shapes (or "shoestrings").

Preheat oven to 425°F (220°C). Lightly coat two baking sheets with oil. Toss together potatoes, oil, and 1 teaspoon salt in a bowl. Dividing evenly among prepared baking sheets, arrange potatoes in a single layer.

Bake, turning potatoes with a metal spatula a few times and rotating sheets halfway through, until crisp and golden brown, 18 to 20 minutes. Transfer potatoes to a large piece of parchment paper; let cool 5 minutes, then season with salt and pepper.

Assemble sliders

Begin with the bottom bun toasted slightly. Spread generously with guacamole, then the tofu patty. All the other toppings follow. Top it off with your toasted top bun and you're all set.