These protein-rich vegan tofu burgers are done in 20 minutes. Personally, I enjoy them with a salad and brown rice, but they are of course a perfect base for the true vegan burger. You might want to add some olives or capers for a sour tint, or Chile pepper for extra excitement.
Ingredients (8 burgers)
- 250 g firm tofu
- 1 small onion
- 1 medium carrot
- 2-3 garlic cloves
- 1 tbsp. buckwheat flour (any other flour would do too)
- 1 tbsp. hemp protein powder (or substitute it with a tablespoon of the flour of your choice)
- A bunch of fresh parsley or coriander (optional)
- ¼ tsp (or to taste) salt
- Pepper to taste
- 3-4 tbsp. hemp seeds (optional)
- 2-3 tbsp. vegetable oil for frying
- Chop the onion, garlic and carrot.
- Process them in a blender together with the rest of the ingredients except for the hemp seeds. Keep the blender running until you reach a homogeneous consistency reminding meat mince.
- Either with the help of two tablespoons or with your hands make 8 burgers and cover them with the hemp seeds (optional) rolling the burgers over the seeds scattered on a flat surface like a plate or a cutting-board.
- Heat the oil in a deep frying pan. Bake the burgers over medium heat on both sides until golden-brown, approximately five minutes each side.
- Place inside the burger ban with your favourite veggies and dressing and indulge!