Masala Tofu Burger

Masala-Tofu Burger

Masala-Tofu Burger

45 minutes

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Details
  • Serving Size:   4
  • Dairy-Free:   True
  • Weight Watchers:   12 Points
Cuisine
  • American
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 medium white onion- finely chopped shopping list
  • 1 red/orange/green bell pepper- finely diced shopping list
  • 1 cup frozen peas-carrots mix (thawed) shopping list
  • 4 small green chillies (not serrano) shopping list
  • 3/4 cup firm cubed tofu (I used Nasoya Brand)- drained well shopping list
  • 1 medium potato- boils, peeled, diced shopping list
  • 2 cloves garlic- minced shopping list
  • 1/2 tablespoon black mustard seeds shopping list
  • 5 curry leaves shopping list
  • pinch hing (Asafoetida optional) shopping list
  • 1 teaspoon cumin powder shopping list
  • 1 teaspoon turmeric shopping list
  • 1 lemon shopping list
  • 1 teaspoon salt (or to taste) shopping list
  • 1/2 bunch cilantro- washed-finely chopped shopping list
  • 3/4 cup Indian Breadcrumbs (recipe below) shopping list
  • 1/2 tablespoon vegetable oil shopping list
  • PAM original flavor shopping list
  • 1 red/white onion- cut into thick slices shopping list
  • 2 beefsteak tomatoes- cut into thick slices shopping list
  • few sprigs of cilantro shopping list
  • 1/2 cup mint-cilantro chutney spread (recipe below) shopping list
  • 4 Portugese Rolls (Or anything you like)- toasted shopping list
Instructions

In a large skillet over medium-high heat, add spray with a generous amount of PAM and add oil.

Add mustard seeds and saute for 30 seconds-till you hear popping noises.

Add curry leaves- BE CAREFUL, they pop hot oil!

Add onions and peppers- sweat for about 30 seconds.

Add chopped garlic, chilies and turmeric.

Saute for about 5-7 minutes, until the onions and peppers are soft.

Add peas and carrots mixture, cumin powder and salt.

Saute for about 7-10 minutes- you want all the veggies to be soft and cooked through.

Meanwhile in a small bowl, add the cubed tofu, a pinch of turmeric, cumin powder, coarse black pepper and some cayenne pepper (totally optional!).

Mix and set aside to marinate for a bit.

Once the veggies are cooked, add the tofu- saute until slightly brown and soft enough that it crumbles.

Add juice form half a lemon and half of the chopped cilantro.

Mix and add the diced boiled potato, and toss until everything is coated, soft and taste for salt/spices. Using a masher, mash the mixture until mushy and until the veggies are small. Set aside to cool. Once cooled, add a bit of the breadcrumbs and mix with your hands. Start forming into thick patties (mixture should make 4). If its still giving you a hard time, add more breadcrumbs. Make 4 patties, place on a plate and wrap with plastic wrap until ready to use.

In a small skillet sprayed with PAM over medium-high heat, add one patty at a time. Cook for about 2 minutes on each side- until browned and crispy.At the same time, saute the thick slices of onion, until charred and slightly soft.

Spread a generous amount of the chutney spread on each side on the bread, place burger, onions tomato and cilantro leaves.

Serve with a slice of lemon and reduced-fat chips on the side.

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