Make Tasty Tofu Burger At Home 🤤 | Vegan Recipes

Ingredients

• 1 medium white onion- finely chopped shopping list

• 1 red/orange/green bell pepper- finely diced shopping list

• 1 cup frozen peas-carrots mix (thawed) shopping list

• 4 small green chillies (not serrano) shopping list

• 3/4 cup firm cubed tofu (I used Nasoya Brand)- drained well shopping list

• 1 medium potato- boils, peeled, diced shopping list

• 2 cloves garlic- minced shopping list

• 1/2 tablespoon black mustard seeds shopping list

• 5 curry leaves shopping list

• pinch hing (Asafoetida optional) shopping list

• 1 teaspoon cumin powder shopping list

• 1 teaspoon turmeric shopping list

• 1 lemon shopping list

• 1 teaspoon salt (or to taste) shopping list

• 1/2 bunch cilantro- washed-finely chopped shopping list

• 3/4 cup Indian Breadcrumbs (recipe below) shopping list

• 1/2 tablespoon vegetable oil shopping list

• PAM original flavor shopping list

• 1 red/white onion- cut into thick slices shopping list

• 2 beefsteak tomatoes- cut into thick slices shopping list

• few sprigs of cilantro shopping list

• 1/2 cup mint-cilantro chutney spread (recipe below) shopping list

• 4 Portugese Rolls (Or anything you like)- toasted shopping list

Preparation

1. In a large skillet over medium-high heat, add spray with a generous amount of PAM and add oil. Add mustard seeds and saute for 30 seconds-till you hear popping noises. Add curry leaves- BE CAREFUL, they pop hot oil! Add onions and peppers- sweat for about 30 seconds. Add chopped garlic, chilies and turmeric. Saute for about 5-7 minutes, until the onions and peppers are soft. Add peas and carrots mixture, cumin powder and salt. Saute for about 7-10 minutes- you want all the veggies to be soft and cooked through.

2. Meanwhile in a small bowl, add the cubed tofu, a pinch of turmeric, cumin powder, coarse black pepper and some cayenne pepper (totally optional!). Mix and set aside to marinate for a bit.

3. Once the veggies are cooked, add the tofu- saute until slightly brown and soft enough that it crumbles. Add juice form half a lemon and half of the chopped cilantro. Mix and add the diced boiled potato, and toss until everything is coated, soft and taste for salt/spices. Using a masher, mash the mixture until mushy and until the veggies are small. Set aside to cool. Once cooled, add a bit of the breadcrumbs and mix with your hands. Start forming into thick patties (mixture should make 4). If it’s still giving you a hard time, add more breadcrumbs. Make 4 patties, place on a plate and wrap with plastic wrap until ready to use.

4. In a small skillet sprayed with PAM over medium-high heat, add one patty at a time. Cook for about 2 minutes on each side- until browned and crispy.At the same time, saute the thick slices of onion, until charred and slightly soft. Spread a generous amount of the chutney spread on each side on the bread, place burger, onions tomato and cilantro leaves. Serve with a slice of lemon and reduced-fat chips on the side.