Greek Sliders with Sriracha-Lime Hummus




Ingredients

Tofu Sliders

  • 1(16-ounce) package Nasoya Organic Extra Firm Tofu, drained
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 cup cooked brown rice
  • ½ cup breadcrumbs
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • ½ teaspoon onion powder
  • 2 tablespoon chopped fresh parsley, cilantro or basil

Sriracha Lime Hummus

  • 1 (15-ounce) can white beans
  • 2 tablespoon olive oil
  • 2 tablespoon lime juice
  • 1 tablespoon Sriracha
  • 1 teaspoon sea salt
  • 1 clove garlic

 

Slider buns or small dinner rolls, halved and toasted

Optional toppings: Arugula, sliced red onion, sliced tomato

To make the tofu sliders: Drain and wrap the tofu tightly in kitchen or paper towels and place a heavy object on top (ex: a can of soup or a few cookbooks). Let sit about 20 minutes while excess water releases from tofu. Unwrap and now your tofu will be ready to soak up all the juices and flavors of your dish!

Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic and let cook until soft. Crumble the tofu into the skillet and let cook a few more minutes until lightly browned (this may take a moment). Transfer the mixture to a food processor, reserving the skillet for later use. Add the brown rice, breadcrumbs, salt, pepper, onion powder, and herbs to the food processor. Pulse until combined. Use your hands to form patties to fit the size of your slider buns.

Lightly grease the reserved nonstick skillet with olive oil, and heat over medium-high heat. Add the patties, working in batches as needed, and cook about 3 to 5 minutes on each side, or until nicely browned, adding more oil between batches as needed.

To make the hummus: Combine all ingredients in a food processor and blend until smooth.

To assemble the sliders: Spread a layer of hummus on both the top and bottom buns, and layer the slider patty, arugula, onion, and tomato in between. Enjoy!

Yield: 4 Servings (serving size: 2 sliders)
Nutrient Breakdown: Calories 320, Fat 8g (1g sat. fat), Cholesterol 0mg, Sodium 1040mg, Carbohydrate 48g, Fiber 4g, Protein 15g
Exchanges: 3 carbohydrates; 1 protein; 1 fat

Recipe Provided courtesy of www.nasoya.com for more information and recipes check out tofu-U on the www.nasoya.com website.

Directions

To make the tofu sliders: Drain and wrap the tofu tightly in kitchen or paper towels and place a heavy object on top (ex: a can of soup or a few cookbooks). Let sit about 20 minutes while excess water releases from tofu. Unwrap and now your tofu will be ready to soak up all the juices and flavors of your dish!

Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic and let cook until soft. Crumble the tofu into the skillet and let cook a few more minutes until lightly browned (this may take a moment). Transfer the mixture to a food processor, reserving the skillet for later use. Add the brown rice, breadcrumbs, salt, pepper, onion powder, and herbs to the food processor. Pulse until combined. Use your hands to form patties to fit the size of your slider buns.

Lightly grease the reserved nonstick skillet with olive oil, and heat over medium-high heat. Add the patties, working in batches as needed, and cook about 3 to 5 minutes on each side, or until nicely browned, adding more oil between batches as needed.

To make the hummus: Combine all ingredients in a food processor and blend until smooth.

To assemble the sliders: Spread a layer of hummus on both the top and bottom buns, and layer the slider patty, arugula, onion, and tomato in between. Enjoy!

Yield: 4 Servings (serving size: 2 sliders)
Nutrient Breakdown: Calories 320, Fat 8g (1g sat. fat), Cholesterol 0mg, Sodium 1040mg, Carbohydrate 48g, Fiber 4g, Protein 15g
Exchanges: 3 carbohydrates; 1 protein; 1 fat

Recipe Provided courtesy of www.nasoya.com for more information and recipes check out tofu-U on the www.nasoya.com website.