Ingredients (makes six patties)
- 1 pack firm tofu (330 grams), wash & rinse
- 1/4 kg spinach, chopped, blanch in 1/2 salt. Squeeze out water
- 1 T Tamari soya sauce (or Kikoman soya sauce)
- 4 cloves garlic, chopped
- 1 onion, chopped
- 1 T sesame oil
- 1 T rice wine
- 1/4 t black pepper
- 1 t salt
- 2 T bread crumbs
Saute garlic and onions in oil. Add tofu & spinach to pan. Add next 4 ingredients/seasonings – sesame oil, rice wine, black pepper, and salt. Mix well.
When mixture dries up (no water remains), add add the bread crumbs.
Set pan aside and let mixture cool.
Shape mixture into burger patties and add layer breadcrumbs on both sides of patty. Pan fry.
***If you want to form even-sized patties, use a circular mould lined with baking/parchment paper. Add a layer of breadcrumbs on the parchment paper. Then with a knife, add an even layer of tofu-spinach mixture. Then add another layer of breadcrumbs on the top of the tofu-spinach patty with breadcrumbs. Pan fry.
Place tofu burger in whole wheat burger bun or a bun of your choice. Add lettuce, tomato, onions and whichever toppings you enjoy!
Serve hot on whole wheat buns or buns of your choice, lettuce leaves, and top with your favorite condiments. We like it with sweet chili sauce instead of ketchup!
TIP: Freeze patties that aren’t consumed- they keep for roughly 10 days.