Tofu and Broccoli Burger

Ingredients

• 8 leaves of Lollo bionda
• 1 handful of arugula
• 8 radishes
• 1 small zucchini
• 4 broccoli florets
• Salt
• 1 handful of chervil
• 100 g sprouts (optional)
• 4 vegan hamburger buns
• 500 g Tofu
• 3 tsp spelt whole‑grain flour
• 200 g rolled oats
• 3 tbsp Soy sauce
• 2 tsp mustard
• 2 tsp black sesame seeds
• 3 tbsp olive oil

Instructions

1. 1.

   Wash and dry the salad leaves and arugula. Wash, trim, and slice radishes thinly. Peel zucchini with a vegetable peeler and cut into thin ribbons. Blanch broccoli florets in boiling salted water for about 2 minutes, shock in ice water, drain, and chop small. Rinse chervil and sprouts and dry.

2. 2.

   Crush tofu with a fork and mix well with spelt flour, oats, soy sauce, mustard, and sesame seeds. Let the mixture rest for about 20 minutes to absorb moisture, then shape into four patties and refrigerate for about 30 minutes. Heat olive oil in a non‑stick pan and fry the tofu patties on both sides for 4–5 minutes each. Slice buns in half and assemble: layer lettuce, tofu patty, radishes, broccoli, sprouts, zucchini ribbons, and top with chervil garnish.