Ingredients

• 1 - red onion, finely chopped
• 200 gm - mushrooms, finely chopped
• 350 gm - hard tofu
• 2-3 cloves - garlic
• 3-4 tbsp - cilantro
• 200 gm - wholegrain bread crumbs
• 1 heaped tbsp - tomato paste
• 2 tbsp - balsamic vinegar
• 2 tbsp - chilli garlic sauce
• 150 gm - wholegrain bread crumbs, extra
• 6 - wholegrain bread rolls/pav
• 1/2 cup - mayonnaise (eggless if you want)
• Tomato slices or sun dried tomatoes in olive oil to taste
• 60 gm - baby spinach leaves
• 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/