These colourful, vegan-friendly patties can be sandwiched on buns with your favourite burger toppers or try topped with hummus or sliced avocado and a dash of Frank’s RedHot Original Cayenne Pepper Sauce. Or, skip the bun and enjoy patties with salad.
20 min
PREP TIME
300
CALORIES
12
INGREDIENTS
Ingredients
Preparation
Related Recipes
Reviews
INGREDIENTS
- 3 tablespoons (45 mililiters) olive oil
- 1 onion , finely chopped
- 1 medium carrot , peeled and grated
- 1 small zucchini , grated
- 1 teaspoon (5 mililiters) Minced Garlic
- 1 package (350 grams) extra-firm tofu , drained
- 1/3 cup (75 mililiters) dry bread crumbs
- 1/4 cup (60 mililiters) tahini
- 4 teaspoons (20 mililiters) fresh lemon juice
- 3/4 teaspoon (4 mililiters) Ground Turmeric
- 1/2 teaspoon (2 mililiters) Sea Salt Grinder
- 1/4 teaspoon (1 mililiter) Black Pepper Coarse Grind
What you'll need
Preparation
- 1 In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry onion, carrots, zucchini and garlic, stirring occasionally, until vegetables are softened and any liquid has evaporated, 3 to 5 minutes. Let cool slightly.
- 2 In food processor, blend tofu, bread crumbs, tahini, lemon juice, turmeric, salt and pepper. Add vegetable mixture; pulse just until combined. Form into four ½-inch (1 cm) thick patties. Refrigerate until firm, about 30 minutes.
- 3 Wipe out skillet and return to stovetop over medium heat; add remaining oil. Fry patties, turning once, until golden and firm, 5 to 8 minutes.
NUTRITION INFORMATION
(per Serving)MissingNutritionInformationRecipe
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Pork & Broccolini Stir-Fry with Italian-Style XO Sauce
