Vegetarian tofu burgers

Ingredients for 6 servings:

• 200g tofu
• 175 g smoked tofu
• 1 tbsp soy sauce
• 1 tsp vegetable paste, alternatively vegetable stock
• 1 tbsp tomato paste
• 1 tsp, heaped mustard
• salt and pepper
• Paprika powder
• e.g. chili powder
• 1 egg(s)
• 1 tbsp flour
• 3 tbsp breadcrumbs
• Rapeseed oil for frying
• 6 burger buns
• 6 processed cheese slices
• Tomato ketchup
• gherkin(s) in slices
• tomato slices

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Coarsely grate the tofu and smoked tofu and place it in a large bowl. Add the soy sauce, vegetable paste, tomato paste, and mustard and mix everything together well with a fork, mashing the tofu with the fork. Season the tofu mixture with pepper, salt, paprika, and chili powder, if desired. Stir an egg into the mixture, then add the flour and breadcrumbs and knead everything into a homogeneous, easily formable mixture. Depending on the moisture content of the mixture, add a little more flour and breadcrumbs if necessary. Let the tofu mixture rest in the refrigerator for half an hour. Then form 6 burger patties from the tofu mixture. You can also use a burger press for this. Tip: To prevent the patties from sticking to the burger press, place them between cling film while pressing. Sprinkle the finished patties with a little breadcrumbs and fry in a little rapeseed oil in a non-stick pan over medium heat for about 5 minutes on each side until golden brown. Halve the burger buns, toast them, spread them with tomato ketchup, and top with the tofu patties, melted cheese slices, gherkin slices, and tomato slices.