Feb 11

Tofu Burgers


An easy lunch recipe with ingredients that you should have on stand-by in your cupboards, it can be prepared in advance and fried last minute.

I use things I have at home but if you want you can of course substitute the dried things for the fresh (garlic, mushroom and chives).

The main ingredient here is silken tofu, I buy the one in small packets that keep for many months.

Remember to soak the shitake mushroom about 2 hours before, or you could leave them in a jar of water for the night.

I prefer to have this burgers with a little soya sauce and salad, but they are really good in a bun with some mayo!

Ingredients for 8 small or 4 big (if you want to put them in a bun, make 4)

1 packet of silken tofu (mine weighed 349 gr), drained

4 medium shitake mushrooms (if dried, soak overnight or at least 2 hours beforehand)

60 gr of panko (japanese breadcrumbs) or regular breadcrumbs if you can’t find panko

1/2 teaspoon of dried garlic (or 1 small clove if using fresh)

1 teaspoon of chives

1 tablespoon of sesame seeds

rapeseed oil

Put the tofu inĀ  a large plate and smash with a fork.

Drain and chop the mushrooms quite small, add to the tofu along with the garlic, chives, sesame seed and a pinch of salt.

Mix well.

Add the panko and mix well.

Adjust the salt.

With your hands, for the burgers. You can leave them on a plate in the fridge for a few hours.

Heat up a little oil in a non-stick pan and shallow fry the burgers at medium heat, when they have a lovely golden crust you can turn them and cook the other side, adding a little oil if they need it.
Have patience and don’t try to turn them too soon or they might fall apart!
Eat as soon as possible!

You can, if you wish, add some finely diced carrot.



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