Full ingredients list:
300g firm tofu, well drained
2 medium carrots, grated
2 tablespoons peanut butter
2 teaspoons curry powder
3 shallots, finely chopped
2 tablespoons wholemeal plain flour
1 tablespoon reduced-salt soy sauce
1 tablespoon olive oil
4 small wholegrain bread rolls, halved, toasted
75g baby spinach
2 large tomatoes, sliced
1 small avocado, mashed
2 tablespoons sweet chilli sauce, to drizzle
Nutritional information (per serve)
Instructions and steps:
1 Grate tofu into a large bowl. Add the carrot, peanut butter, curry powder, shallots, flour and soy sauce. Using clean hands, mix and squeeze mixture until well combined and the mixture comes together. Shape into four 1cm-thick patties
2 Heat the olive oil in a large non-stick frying pan placed over medium-high heat. Cook patties for 2–3 minutes each side, or until golden.
3 Top the base of each roll with some spinach, tomato and a tofu patty. Top with a dollop of mashed avocado and a drizzle of sweet chilli. Finish with roll top, and serve.
Firm tofu, or 'hard' tofu, has as its name suggests a firm consistency and holds its shape once cooked. It is easily cut into slices or cubes, and is perfect for stir-fries, grilling, or baking. It can also be crumbed or coated, or shaped into patties. Firm tofu is ideal for marinating, or can be mashed and pan-fried for a vegan version of scrambled eggs. Draun excess water from tofu and place it on a paper towel for 10 minutes to absorb any excess moisture before using.
About this recipe
First published: May 2019