While I was studying at NYU, I used to love a restaurant called Dojo : the food there was tasty, healthy and cheap. As I often do, I fell madly in love with one of their dishes and, of course, tried to recreate it at home. Hijiki seaweed gives meaty flavor to your typical soy burger, in addition to enriching it with vitamins and minerals. At Dojo’s, these  burgers are served with brown rice, a generous helping of carrot-ginger dressing and a simple salad of lettuce, carrots, cucumbers and maybe, some avocado: see the photo for Dojo’s presentation.  Or, you can put it in a sandwich.

makes 4-6 burgers

1/4 c dried hijiki seaweed
1 cup carrots, grated
2 Tbsp garlic, minced
2 tbsp ginger, minced
2 Ttbsp extra virgin olive oil
2 tbsp dark sesame oil
24 ounces firm tofu, pressed
1/2 cup scallions, minced
1/4 cup light miso (or more, to taste)
Soak hijiki in water. Preheat the oven to 350 Fahrenheit.  Generously oil a baking sheet with olive oil ( I’ve used sesame, too and it tastes good, as well.)  Saute carrots, garlic and ginger in sesame oil until the carrots are soft.
Mash the tofu ( I like to use the blender for that. ) Add cooked carrots, scallions,  miso and stir well. Drain the hijiki well and stir it into the  mixture. Take about 1/2 cup per burger and form into patties. Place on baking sheet and bake until firm and golden, about 30 to 40 minutes.