Tofu Burgers
Growing up, Mum used to make tofu burgers almost weekly, and they were a family favourite! Packed with flavour, fun to eat, and in my opinion so much better than any meat patties ever were. We used them to make burgers, or paired with potato wedges or a delicious homemade risotto. Not going to lie, my Mum was (is) the best cook!
Mum's tofu burgers however did contain both eggs and cheese, so obviously not quite suitable for a the plant based lifestyle. But with a few simple substitutions, we've been able to keep enjoying their vegan versions, and they sure taste just as good. The family favourite is officially back!
Tofu is a great source of plant protein, iron and calcium. Plant power strikes again.
I hope you enjoy these tofu burgers as much as me and my family do, and don't forget to tag me on Instagram if you recreate them!
Ingredients:
300g block firm tofu
2 spring onions, finely chopped
1/4 cup fresh parsley, chopped (or coriander)
1 tbsp Dijon mustard
1/4 tsp cayenne pepper
3 tbsp nutritional yeast
3 tbsp (30g) chickpea flour
1 tsp onion powder
3 tbsp tamari or soy sauce
2 cloves garlic, minced
Black pepper and salt, to taste
1/4 cup cashew parmesan or breadcrumbs (or a combination of the two), for crumbing
Method:
Add all the ingredients, except the parsley and parmesan/breadcrumbs, into your food processor and blend until it's well combined but NOT completely pureed to make your patty mix.
Mix through the parsley and season to taste. Pour the crumbing mix onto a plate.
Form the mixture into patties using your hands, then coat with your crumbing mix.
Pan fry in a non-stick pan for approx. 5 minutes each side, so patties are golden and firm. Then serve!
Notes:
I love serving these with a risotto, steamed veg and tomato sauce. They also make great patties from sandwiches and burgers, or paired with baked potato fries!
