Ingredients:

Burgers:

• 1/2 C chopped red onion
• 1/2 seeded and chopped green bell pepper
• 2 garlic cloves
• 2 tsp peeled and minced fresh ginger
• 1/2 C unsalted dry-roasted peanuts
• 8 oz extra-firm tofu, drained and mashed
• 3 Tbs smooth peanut butter
• 2 Tbs chopped fresh Thai basil or cilantro leaves
• 2 Tbs tamari or dark soy sauce
• 1/2 tsp Asian chili paste
• Salt
• 1/2 C dry bread crumbs
• flour tortillas or pita bread
• Shredded romaine lettuce

Spicy Peanut Sauce:

• 1/2 C smooth natural peanut butter
• 1 Tbs minced garlic
• 1/4 C tamari or other soy sauce
• 1/4 C water, or more as needed
• 1 Tbs rice vinegar
• 1 tsp Asian chili paste
• 1 tsp sugar
• 2 Tbs chopped fresh cilantro

Directions:

1. Preheat oven to 350. In a food processor, combine the onion, bell pepper, garlic, ginger and peanuts. Pulse to blend, leaving some texture.
2. Add the tofu, peanut butter, Thai basil or cilantro, tamari, chili paste and salt to taste and pulse until mixture is well combined. Shape the the mixture into 4 large or 8 small patties and coat evenly with the bread crumbs.
3. Arrange on a lightly oiled baking sheet and bake turning once, until browned on both sides, 25-30 mins.
4. While these are baking, make the peanut sauce: In a small bowl or food processor, combine peanut butter, garlic, tamari, water, vinegar, chili paste, and sugar until well blended. Taste and adjust seasonings. Add more water if the sauce is too thick. Stir in the cilantro just before using. Will keep for 4-5 days. It makes 1 cup.
5. Ok…to assemble cut the burgers in halves or thirds, if necessary, so that they roll up easily. Place them end to end on the lower third of the tortillas. Top with the lettuce and drizzle with the peanut sauce and roll up. Serves 4. Serve immediately and enjoy!

Source: Epicurean Vegan

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