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1 - red onion, finely chopped
200 gm - mushrooms, finely chopped
350 gm - hard
3-4 tbsp -
200 gm - wholegrain bread crumbs
1 heaped tbsp -
2 tbsp -
2 tbsp - chilli
150 gm - wholegrain bread crumbs, extra
6 - wholegrain bread rolls/pav
1/2 cup - mayonnaise (eggless if you want)
slices or sun dried
60 gm - baby
Hot chilli sauce to serve
How to Make Tofu burger
In a pan, heat about a tsp of olive oil and saute the onions until soft.
Add the mushrooms, cook for another 3-4 minutes and cool slightly.
In a food processor, blend 250 gm of the tofu with garlic and cilantro.
Blend until smooth.
Transfer this to a bowl and stir in the onion-mushroom mixture, breadcrumbs, tomato paste, vinegar and hot sauce (or sweet chilli sauce).
Grate the remaining tofu and add it to this mixture.
Stir until well mixed and then refrigerate for about 30 minutes.
Divide this mixture into 6 patties, pressing together well.
Coat them well all around with the extra breadcrumbs.
In a pan, add some olive oil to coat the pan and shallow fry or pan fry the patties.
Preferably you would want 1 cm (1/2 inch) oil in a deep frying pan.
Cook them for 4-5 minutes on each side or until they are golden.
Make sure to turn them carefully to prevent them from breaking up.
Drain on paper towels (you can also season them with salt now).
Toast the bread.
Spread some mayonnaise on one side of each roll.
Layer with tomato slices - as many as you like.
Then add the tofu patty and top with spinach/rocket leaves.
You can drizzle some more of the chilli sauce.
Press it down with another roll with the spread facing below.
The burger is all dressed up and ready.
Recipe Courtesy: http://chefinyou.com/
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.