Tofu Vegetable Vegetarian Burgers Recipe

The perfect accompaniment to this dish is a crisp salad and baked potato wedges.

Stored in the fridge in an airtight container, it will keep for up to 2 days.

Ingredients

• 3½ ounces spinach
• 1 tbsp olive oil
• 1 leek, chopped
• 2 garlic cloves, crushed
• 1½ cups chopped mushrooms
• 10½ ounces firm tofu, chopped
• 1 tsp curry powder
• 1 tsp chilli powder
• 1 tbsp chopped cilantro
• 1½ cups fresh whole-wheat bread crumbs
• 1 tbsp olive oil
• 4 hamburger buns

1. In a small saucepan filled with water, over medium heat, cook spinach for 2 minutes. Pour into a colander and drain thoroughly. Spread onto a large flat plate and dab dry with paper towels. Set aside.
2. Place a skillet over medium-high heat and pour in oil. Once oil is heated, add leek and garlic; sauté for 2½ minutes.
3. Add in mushrooms, tofu, curry powder, chilli powder and cilantro. Cook until vegetables have softened, which shouldn’t take longer than 7 minutes. Pour in dry spinach and sauté for 1 minute longer.
4. Transfer the mixture to a food processor and process until mixture is almost smooth. Pour into a large bowl and mix in bread crumbs. Set aside until mixture is cool.
5. Using floured hands, divide and form mixture into 4 equal-sized burgers. Put burgers on plates and refrigerate for 30 minutes. 
6. Remove cool burgers from refrigerator and place in a non-stick skillet with oil, over medium heat. Cook burgers, flipping only once, until a little crispy on both sides. Place cooked burgers on buns and serve.

Serves 4