Tofu, Quinoa and Peanut Butter Veggie Burger Recipe (Vegan)

It’s about time I did a veggie burger isn’t it?! This is a real winner. It’s got a great burgery texture and big flavours. Instead of cooking the quinoa, I just used half a pack of Merchant Gourmet pre-cooked variety, much quicker! I served it with smashed avocado, sweet red pepper and cucumber slaw. These go great with my perfect Sweet Potato Fries. You can make the burgers in the time it takes to cook the fries in the oven.

Makes 4 | Total Time 20-25 mins

Ingredients

4 Brioche Burger Buns

400g (1 average pack) of Tofu

100g Cooked Quinoa (cook about 50g dry quinoa or use a pre-cooked version like Merchant Gourmet)

2 tablespoons Peanut Butter (Or Cashew Butter. I used Meridian)

2 tablespoons RawCo Coconut Aminos or Soy Sauce

1 Lime (Zest)

Olive or Rapeseed Oil

For My Toppings

1 Red Pepper

2 Avocados

½ a Cucumber

1 Lime

Sea Salt

Black Pepper

Cheese (Optional)

Chilli Sauce (For me it’s Nandos Hot!)

Method

1. Take the tofu out of the packet and then either using a clean tea towel or just your hands, squeeze as much moisture out as you can. A few good squeezes should be enough. This is important for the texture! I used Cauldron Foods tofu but any will do.

2. Put the tofu in a large bowl and break it up into small pieces with your hands. Keep doing this until you have a mince-like texture. The smaller the lumps, the better it’s going to hold together.

3. Add the quinoa and mix.

4. Add the peanut (or cashew) butter and mix again. This is going to bind the mixture together.

5. Add the coconut aminos or soy sauce and mix it in well.

6. Grate the zest of 1 lime and add to the mixture.

7. Now you’re ready to make the burger patties. Grab a big handful of the mixture and shape into burgers. There should be enough for 4 large ones.

8. Chop your red pepper into 4 large chunks.

9. Put a large non-stick frying pan on a medium heat and add a glug of cooking oil. Place your burger patties in with the red pepper chunks. The burgers will need about 2 minutes each side.

10. Halve and peel the avocados and mash with a fork. You can add some lime juice if you like.

11. Grate the cucumber and mix in a bowl with the juice of half a lime.

12. Your burgers are ready when they’ve got a lovely golden crust on both sides. The red peppers should be a bit charred too.

13. Place patty in a bun and top with avocado, red pepper and some of the zesty cucumber slaw. If you prefer, you could also add some cheese but I’m keeping it vegan. Whack on a drizzle of your favourite chilli sauce to finish.

I hope you love this recipe as much as I do. Share with your mates and family. Let me know if you’re giving it a go at home!