3/4 of a package extra firm tofu (about 325g) (patted dry)
1/2 cup toasted almond slices
2 teaspoons olive oil
2 shallots (minced)
1 cup grated carrot
2 teaspoons grated (ginger)
3 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
1 Large egg
panko breadcrumbs (if needed)
2 tablespoons canola oil
Cut tofu into large chunks. Combine with almonds in a food processor and pulse until it resembles the texture of ground beef.
Heat olive oil over medium heat. Sauté shallots, carrots and ginger until softened, about three minutes.
In a large bowl, add sautéed vegetables, tofu almond mixture and remaining ingredients (aside from breadcrumbs) and mix until well combined.
Each burger will use about a 1/2 cup of the mixture, give or take, to make 3.5" inch patties. If the mixture is too sticky, add a Tbsp of panko breadcrumbs at a time (if you add too much at once, the mixture will become dry and the patties will fall apart).
Once formed, let them set in the fridge for at least an hour.
In a medium sauté pan, heat 2 Tbsp of canola oil over med-low to medium heat. Pan fry each patty for about 3 minutes per side until nicely browned and heated through. You will have to do this in 2-3 batches. Be gentle when flipping the burgers.