Tofu Beetroot Burger

tofu beetroot burger

I know I disappeared off the face of the earth for a while, well the internet anyway. First of all my computer broke down, terminally but don’t panic because I now have a brand spanking new one. Then I’ve been sooo busy, working, going on holiday, going to a wedding, that sort of thing … But most importantly, I’m back. And with a delicious veggieburger recipe to dazzle you all with.

I know you’re all in soup and stew mode but this is a yummy burger which you can make all year round. I promise I’ll bring you some soup and stew recipes soon. Especially as I can now join you seeing as it’s gone all cold here. I hate to brag but it was pretty warm until the end of November so I didn’t much feel like warming soups or stews.

Anyway back to these burgers like I said they contain ingredients easily available all year round. In warmer weather, they’d be great with a salad or you could serve them with roasted winter veg if that’s what appeals to you at the moment.

Tofu Beetroot Burger

Preparation Time: 10 minutes                     Servings: 2      (4 burgers)                                 Cooking Time:        20 minutes                                                                                                        Total:                         30 minutos

Ingredients:

200g tofu

1/3 cup raw cous cous or 1 cup cooked cous cous

1/2 cooked beetroot

salt

2 flax eggs (2 tablespoons of ground flax mixed with 4 tablespoons of water and left to sit in the fridge for 15 minutes).

To serve:

Bread / Burger buns

Mashed avocado

1. Cook the cous cous according to packet instructions or heat 1/2 cup of water in a small saucepan. When boiling add a pinch of salt and the cous cous. Cover and turn the heat off. Leave for 5 – 10 minutes until all the liquid has been absorbed and the cous cous is soft.

2. Put all the burger ingredients in a blender and blend until well mixed.

3. For burger shapes. If you have time to leave them to settle in the fridge they will hold together better. I didn’t and they were still OK.

4. Lightly pan fry the burgers.

5. Serve in buger buns with some mashed avocado on top.

 

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5 Responses to Tofu Beetroot Burger

  1. cloudthyme says:

    Wow, what a cool idea! Looks delicious.

  2. Bianca says:

    The tofu patty has such a lovely and vibrant color! What a wonderful idea. I love coloring everything in pink (I use beet juice to color some desserts mainly).

    • Jo says:

      I love to cook colourfully too Bianca! What a great idea to use beetroot in desserts – so much better than artificial food colouring!

  3. Pingback: Chickpea and Sundried Tomato Burgers | yummyvege

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