Indian-spiced tofu burgers

Recipes / Vegetarian

Looking for a vegetarian option for the barbecue Look no further than these Indian-spiced tofu burgers.

Recipe «Indian-spiced tofu burgers» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 100g green beans, trimmed, thinly sliced, 300g firm silken tofu, 1/2 red capsicum, finely chopped, 2 green onions, thinly sliced, 2 tbsp tikka masala curry paste , 1/4 cup plain flour, Canola oil cooking spray, 400g loaf Turkish pide , 1/2 cup Tamar Valley Greek Style No Added Sugar Yoghurt, 2 tbsp finely chopped fresh coriander leaves, 40g baby spinach, 1/3 cup mango chutney, to serve.

Ingredients:

  • 100g green beans, trimmed, thinly sliced 
  • 300g firm silken tofu 
  • 1/2 red capsicum, finely chopped 
  • 2 green onions, thinly sliced 
  • 2 tbsp tikka masala curry paste 
  • 1/4 cup plain flour 
  • Canola oil cooking spray 
  • 400g loaf Turkish pide 
  • 1/2 cup Tamar Valley Greek Style No Added Sugar Yoghurt 
  • 2 tbsp finely chopped fresh coriander leaves 
  • 40g baby spinach 
  • 1/3 cup mango chutney, to serve 

Instructions

  1. Cook beans in a small saucepan of boiling water for 1 minute. Drain. Refresh under cold water. Drain.
  2. Coarsely grate tofu. Using your hands, squeeze out any excess moisture. Place in a large bowl. Add capsicum, onion, curry paste, flour and beans. Season with salt and pepper. Mix well. Shape mixture into 4 large patties, pressing firmly to ensure mixture sticks together. Spray both sides of patties with oil.
  3. Cut Turkish pide into 4 evenly sized pieces. Split each piece in half. Spray cut sides with oil. Heat a barbecue hotplate or grill on medium-high heat. Cook patties for 3 to 4 minutes each side or until heated through. Cook bread for 1 to 2 minutes each side or until lightly charred.
  4. Combine yoghurt and coriander in a small bowl. Season with salt and pepper. Place toasted bread bases on serving plates. Spread with half the yoghurt mixture. Top with spinach and patties. Dollop with remaining yoghurt mixture. Sandwich with remaining bread pieces. Serve with mango chutney.