Ingredients for four burgers:
250 gr of herb tofu
1 leek white
1 carrot
a handful of cashew nuts, crushed
1 cm of fresh ginger, grated
1 egg
Crumble the well-drained tofu in a glass bowl and crush it with a fork.
Slice the leek very thinly and grate the carrot. Gently sauté the vegetables in a frying pan for about 5 minutes.
Mix all ingredients together.
Shape the mixture into four thick burgers. Cook 7 minutes on both sides.
Serve with a salad and/or some stir-fried vegetables.
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This burger recipe is a big YES in my books – vegetarian, kosher and healthy!
I liked it too when I tried it the other day. I think kids would eat them too.
I’m so pleased you’ve been posting more tofu recipes lately. I tried your fish loaf just last night. We’re trying to go more healthy in the Miriyummy house, buying organic fruits and vegetables and eating more whole grains. I was a vegan for 5 years and tofu is a wonderful egg replacement in baked goods.
I am glad you are enjoying the recipes.
I could not go vegan (I like fish and eggs too much) but cutting down on meat has proved very easy.
I like the fact that ginger is in the recipe…and will try it soon.
I love the photo… such slices of healthiness.
Thank you about the photo. It was taken in Hong Kong a year ago.
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