tofu and potatoes burger display image edba
tofu and potatoes burger display image edba

These potato and tofu burgers are perfect for people that don’t like bean or chickpeas patties, and also for everyone that wants to try something different. They are so easy to make, and rich in vegan protein and fiber.

Ingredients (for 4 large burgers):
2 small potatoes (around 175 g)
1 block of tofu (around 175/200 g)
1 small carrot
1 celery stick
1/2 onion
3 tbsp breadcrumbs (or corn starch)
2 tsp nutritional yeast
Olive oil

Boil the potatoes, remove the excess water and let them cool down.
In the meanwhile, heat a pan and cook the celery, carrot and onion finely sliced for a couple of minutes, or until they are lightly gold. Add the tofu, which has been previously drained from excesses water with a towel and crumbled into small pieces. Cook everything for a couple of minutes at medium heat, and add some salt to taste. Let it cool down.
Place then the tofu and the potatoes in a blender and add the breadcrumbs, the nutritional yeast and all the spices. Add more salt if needed. Blend everything until obtaining a well combined but firm mixture. If the mixture is too soft add some more breadcrumbs, or some plant milk if it’s too firm and crumbly.
Form the burgers and roll them into the breadcrumbs on both sides.
Cook them in a pan with a drizzle of olive oil for a couple of minutes, or until they have formed a crust on the outside.
Alternatively, place them in the oven at 170 degrees Celsius for around 10/15 minutes (flip them halfway).
I love to serve them with some veggies, some slices of sourdough bread and vegan Mayo.
Enjoy! ?

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