This is a really tasty alternative to the classic bean burger. I often find that veggie burgers can be a bit disappointing compared to their meaty counterparts but these tofu burgers are delicious!

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Serves 2


1 block of firm tofu
1 small carrot
2 spring onions
2 tbsp edamame beans
1 egg, lightly beaten
1 tbsp white miso
1 tbsp mayo
70g panko breadcrumbs (or gluten free alternative)
Salt and pepper
Oil for frying
Little bit of spring onion and grated ginger for garnish


4 tbsp soy sauce (dark or tamari)
4 tbsp mirin
2 tbsp sugar


1. Drain the tofu and dry it very well by wrapping in a towel or kitchen paper. To really squeeze out any extra moisture, place the wrapped up tofu between 2 flat surfaces (e.g. kitchen boards) and put a weight on top (e.g a book).
2. Finely chop the spring onion and grate the carrot. (I normally just use the white part of the spring onion for this and keep the dark green ends for another day).
3. Lightly beat the egg in a bowl. In a separate bowl, mush the tofu to a smooth paste with a fork. Add the egg then the breadcrumbs, miso, mayo, salt and pepper and combine well. Gently fold in the edamame, spring onions and carrot.
4. Make little tofu patties.
5. Heat 2 tbsp oil in large frying pan on medium heat, carefully plop in tofu burgers. Fry on both sides for one minute or so until golden and crispy, then turn heat to low and cook for about 5 mins.
6. To prepare the sauce, mix the sauce ingredients in a small saucepan, bring to the boil and then simmer for 2 minutes to thicken. Set aside until you are ready to serve the tofu burgers.
7. Plate up the tofu-burgers, put a little chopped up spring onion and grated ginger on top and drizzle over the sauce. Serve with rice and vegetables for a delicious and healthy meal.


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