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Vegetable tofu burgers

  • 0:10 Prep
  • 0:06 Cook


  • 500g firm tofu, drained, patted dry with paper towel
  • 2 large carrots, grated
  • 2 celery sticks, finely chopped
  • 40g (1/4 cup) plain flour
  • 1 3cm piece fresh ginger, peeled, grated
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon olive oil
  • 60g salad leaves
  • 4 large wholemeal bread rolls, split in half
  • 1 medium Lebanese cucumber, thinly sliced
  • Sweet chilli sauce, to serve


  • 1
    Coarsely grate the tofu and use your hands squeeze out any excess moisture. Place in a large bowl. Add the carrots, celery, flour, ginger, soy sauce and sesame oil. Use your hands to combine. Shape evenly into 4 large patties.
  • 2
    Heat the olive oil in a large non-stick frying pan over medium heat. Add the patties and cook for 3-4 minutes each side or until golden and heated through.
  • 3
    Place a few salad leaves on the bottom halves of the rolls and top with the hot patties. Top with the cucumber slices and drizzle with the sweet chilli sauce. Cover with the roll tops and serve immediately

Source: taste.com.au


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