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Mini Herbed Tofu Burgers w/ Green Spring Salad


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5 from 1 review

  • Total Time: 50 mins
  • Yield: 3-4 1x

Ingredients

Units Scale
  • 300 g/ 10 oz extra firm tofu (preferably pressed)
  • 1 yellow onion
  • 3 cloves of garlic
  • 1 bunch of fresh herbs (I used parsley, wild leek and cilantro)
  • 3 tbsp tahini
  • 4 tbsp ground almond
  • 2 lemons, juice
  • 3+3 tbsp cornmeal or breadcrumbs
  • 2 tbsp sesame seeds
  • 2 cups of watercress
  • 1 avocado
  • 10 green asparagus
  • 1 handful of fresh dill and cilantro
  • salt, pepper


Instructions

  1. Preheat oven to 200°C/400°F.
  2. Place crumbled tofu, diced onion, garlic, fresh herbs, tahini, ground almond, juice of one lemon, 3 tablespoons of cornmeal, salt and pepper to a food processor and blend until smooth. Adjust consistency with cornmeal or 1-2 tablespoons of water if needed.
  3. Form mini patties with your hands. Roll them in the mixture of 3 tablespoons of cornmeal and sesame seeds and place on a parchment paper lined sheet. Bake for 25-30 minutes, flipping half way through.
  4. Meanwhile slice avocado, cut asparagus into smaller pieces and add to a bowl with fresh dill and cilantro, watercress, juice of one lemon and pepper, and toss to combine.
  5. Serve mini tofu burgers warm or cold with the salad and dips of your choice*. Enjoy!

Notes

*For the dip on the pictures mix together a cup of almond yogurt, a cup of fresh, chopped herbs of your choice, 1-2 cloves of minced garlic, a little lemon juice and zest, salt and pepper.

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Main
  • Cuisine: Vegan