Tofu Veggie Burgers

Name: Tofu Veggie Burgers
Total time: 45
Yield: 4
Ingredients: 1 Eggs; 350 g Tofu; .25 Chili peppers; 400 g Spinach; 8 Tomatoes; 4 tbsp Plain yogurt; 50 g Cheddar cheese; 4 Burger buns; 2 sprigs Fresh rosemary; 20 g Basil; 50 g Pickles; 1 tsp Dijon mustard; 2 tsp Marmite; 1 tbsp Red wine vinegar; 75 g Breadcrumbs; 1 tbsp Rice wine vinegar; 2 tsp Olive oil

424 calories

45 minutes

Servings:

This has been added to your mealplan

Ingredients

Instructions

Nutrition

1	Eggs
350 g	Tofu
.25	Chili peppers
400 g	Spinach
8	Tomatoes
4 tbsp	Plain yogurt
50 g	Cheddar cheese
4	Burger buns
2 sprigs	Fresh rosemary
20 g	Basil
50 g	Pickles
1 tsp	Dijon mustard
2 tsp	Marmite
1 tbsp	Red wine vinegar
75 g	Breadcrumbs
1 tbsp	Rice wine vinegar
2 tsp	Olive oil

Wrap the tofu in a clean tea towel, then squeeze and wring it out to remove the excess liquid (about 4 tablespoons should come out – it’s messy, but really important to do this for great burger texture later).
Place the tofu in a bowl, scraping it off the tea towel. Crack in the egg, then add the breadcrumbs and Marmite. Mix and scrunch together really well with clean hands, then shape into 4 even-sized patties that’ll fit nicely in your buns once cooked.
Roughly chop the tomatoes and put into a dry non-stick frying pan on a high heat with a pinch of black pepper, a splash of water and the vinegar.
Squash the tomatoes with a potato masher, cook for 10 to 15 minutes, or until thick and delicious, then tear in 1/3 of the basil leaves and season to perfection (I sometimes add a pinch of dried red chilli flakes too, for a kick).
If you want to plump up your buns, pop them into a warm oven for a few minutes. Meanwhile, finely slice or prep all the salad veg (spinach). Next, pick 2/3 of the basil leaves into a blender and blitz with all the other dressing ingredients and a pinch of salt and pepper until super-smooth.
Place olive oil in a large non-stick frying pan on a medium heat. Pick the rosemary leaves into the pan in four piles, place the patties on top and cook for 3 minutes on each side, or until golden.
Slice or grate the cheese, place on the patties, reduce the heat to low, then cover and leave to melt for 3 to 4 minutes. Spread the tomato sauce into the buns, then sandwich the cheesy burgers and sliced pickles inside.
Toss the salad with half the dressing (save the rest for another day), serve alongside the burgers and enjoy – totally awesome.

Cuisines: North American

Courses: Dinner, Lunch

Diets: Healthy, Vegetarian

Fat: 15.7g

Saturates: 4.6g

Sugars: 12.1g

Protein: 24.9g

Carbs: 44.8g

Fiber: 9.3g

35.3%

Calories

45.3%

Carbs

29.3%

Protein

39.3%

Fat

37.2%

Fiber