If you’ve never tried cooking with tofu then give it a try and enjoy a healthy start to the new year!
Ingredients - Serves: 6
Preparation time: 20-30 minutes
Cooking time: 20-30 minutes
3-4 tbsp sunflower oil
1 onion, peeled, thinly sliced
250g/9oz firm tofu, finely chopped
1 cooked beetroot (not in vinegar),
150g/5½oz fried mushrooms, drained
1 carrot, peeled, grated
1 tsp smoked paprika (optional)
1 garlic clove, peeled, crushed
1 tsp chopped fresh thyme
1 tbsp chopped kidney beans
salt and freshly ground black pepper
6 burger buns
6 tbsp ready-made mayonnaise (optional)
3 beefsteak tomatoes, thickly sliced
2-3 gherkins, sliced
Heat half the sunflower oil in a pan over a low heat and fry the onions for 15 minutes, stirring frequently, until they are softened, translucent and beginning to turn golden-brown.
In a bowl, mix together the cooked onions, tofu, beetroot, mushrooms, carrots, smoked paprika (if using), garlic, thyme and kidney beans. Season to taste, with salt and freshly ground black pepper.
Divide the mixture into six equal portions and shape into burgers. It’s easier to do this if your hands are a little damp.
Heat the remaining olive oil in a frying pan and fry the burgers for 3-4 minutes on each side, until golden-brown. You can finish cooking them for a few more minutes and serve them like this or you can heat a griddle pan until smoking hot, then add the cooked burgers and fry for a further 1-2 minutes on each side, until there are clear deep char lines.
Serve the burgers in buns and add any extras of your choice, such as tomato slices, gherkins, chargrilled peppers, salad leaves, coleslaw or mayonnaise.