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Smoked tofu and bean burgers




Source of Recipe


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List of Ingredients




Makes 6-8

1 medium onion, peeled and quartered
1 plump garlic clove, peeled
1 medium carrot, peeled and coarsely grated (about 60g prepared weight)
420g can 'no-salt no-sugar' red kidney beans, drained and rinsed in a colander under cold running water
220g pack smoked tofu, drained
75g/ cup sunflower seeds
1 small bunch parsley (about 20g)
2 tsp organic wheat-free vegetable bouillon powder



Recipe



1 Preheat the oven to 220C/Gas Mark 7. Line a large baking tray with baking parchment.

2 Place all the ingredients in a food processor and blend for roughly 6-8 seconds, until well mixed but still retaining some texture, pushing down with a spatula once. Remove the blade and take a handful of the mixture.

3 Form into a ball and place on the baking tray. Press with fingertips to make a burger shape. Repeat a further 5 or 7 times depending on how large you want your burgers.

4 Bake for 25 minutes until light golden brown. Remove from oven and leave to firm up on the tray for 3-4 minutes. Divide between 4-6 plates and serve with a green salad and avocado cream sauce .

Avocado cream sauce

2 very soft avocados
2 spring onions, finely chopped
¼ teaspoon of coriander powder
¼ teaspoon seaweed seasoning (or sea salt)
½ teaspoon olive oil
3 – 4 tbspn water (preferably still mineral water)

Place the water at the bottom of a blender. Add the avocados, spring onion, coriander, seasoning, olive oil and seaweed seasoning and mix until smooth and creamy.