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Smoked Tofu Burger Patties
My own try at spicy burger patties with a combination of veggies and smoked tofu. They stay good for up to a week in the fridge and at least a month in the freezer. If you're planning on storing pre-made patties in the freezer, try to freeze the formed patties and only fry them before you're eating them later. They can be eaten in a burger or with rice or other sides if you're in a hurry! If you're making burgers, check out this quick recipe for vegan burger buns and combine it with some arugula or regular salad, thinly sliced onion, tomato slices and (optionally spicy) mayo.
|10 min||30 min||5 burger patties||Vegan|
- 1 small red pepper
- 1 block of smoked tofu (200g)
- 2 cloves of garlic
- 1/2 big red onion (or 1 small one)
- 100g (champignon) mushrooms
- 1 grated carrot
- 1 tbsp tomato paste
- 2 tbsp Gochujang chili paste
- 3 tbsp corn starch
- 2 tbsp water
- 3 tbsp flour
- Thinly chop red pepper, garlic, onion and mushrooms.
- Crush the tofu block into small pieces with a fork.
- Heat a frying pan on medium to high heat and fry onions and garlic for about 3 minutes.
- Add mushrooms, tofu and carrots and fry until the mushrooms start to lose water.
- Add Gochujang and tomato paste, season to your liking (by using soy sauce, salt, pepper, chili flakes, ...) and fry until the water from the mushrooms has evaporated.
- Transfer the mixture onto a plate and let it cool for 5-10 minutes.
- Make a slurry with corn starch and water, then combine with the tofu/vegetable mixture in a small mixing bowl.
- Add flower and stir until the mixture starts to thicken and form burger patties with your hands.
- Fry for 4 minutes on medium heat on both sides and enjoy.