Tofu veggie burgers

Ingredients

• ¼ large red bell pepper
• ¼ yellow bell pepper and ¼ orange (or yellow) bell pepper
• 2 small carrots
• 3 young scallions (spring onions) or ½ large scallion
• 400 g Japanese-style extra-firm tofu
• 3 tablespoons fresh cilantro (approx.)
• ¼ teaspoon thyme
• ¼ teaspoon garlic powder
• ¼ teaspoon oregano
• 1½ tablespoons cracked flaxseed
• 1½ cups rolled oats
• 2 tablespoons liquid smoke (optional)
• A pinch of salt
• 4 tablespoons soy sauce
• ½ cup hot water (approx.)
• ¼ cup rice flour (or wheat, corn or oat flour)
• Olive oil

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of cilantro
• What to use instead of oregano
• What to use instead of red bell pepper
• What to use instead of soy sauce
• What to use instead of firm tofu
• What to use instead of thyme
• What to use instead of carrots

Instructions

1. Wash all the vegetables very well, chop them finely and put them in a bowl.
2. Drain the tofu and pat it dry with paper towels. Crumble it with your hands and add it to the bowl.
3. Chop the cilantro and add it with the thyme, garlic powder, oregano, flaxseed and oats. Mix very well with a fork or spoon.
4. Add the liquid smoke, salt and soy sauce. Add the hot water, stir and knead the mixture by hand for a couple of minutes. Cover and let it rest for at least 30 minutes.
5. Shape the burgers with a mold or by hand, packing the mixture firmly, and dust them with the flour.
6. Cook them in a nonstick skillet over medium heat with a little oil, about 4 minutes per side.
7. They can be frozen raw, each one wrapped in plastic wrap: cook them without thawing, 1-2 minutes longer.

Nutrition facts

Approximate, per serving (about 136 g). Calculated with data from USDA FoodData Central.