Tofu Burger

Ingredients

• 200 g pumpkin (1 piece; e.g., yellow centner)
• 2 Spring Onions
• 1 Garlic clove
• 1.5 tbsp olive oil
• 2 tbsp Maple syrup
• 1 tbsp White Wine Vinegar
• 1 small dried chili pepper
• Salt
• Pepper
• 20 g ginger (1 piece)
• 2 tbsp yogurt salad cream
• 1 small tomato
• 2 large lettuce leaves (e.g., Lollo bionda)
• 2 whole‑grain hamburger buns
• 250 g Tofu
• 2 tsp Sesame seeds

Instructions

1. 1.

   Peel the pumpkin and, if desired, remove the seeds. Cut the pumpkin flesh into 5 mm cubes.

2. 2.

   Clean, wash, and finely chop the spring onions. Peel and mince the garlic.

3. 3.

   Heat 1 tbsp oil in a pan, sauté the onion pieces and garlic for 3 minutes until translucent.

4. 4.

   Add maple syrup and immediately stir in the vinegar.

5. 5.

   Add the pumpkin cubes, crumble the chili pepper over them, and add a little water. Cover and cook over medium heat for about 12 minutes until just tender (add more water if needed). Season with salt and pepper and set aside.

6. 6.

   Peel the ginger, grate finely, and mix with the salad cream.

7. 7.

   Wash the tomato, pat dry, cut off the stem end in a wedge shape, then slice into rounds. Wash the lettuce leaves and shake them dry.

8. 8.

   Halve the hamburger buns and lightly toast them in a toaster or under a hot oven grill until just browned.

9. 9.

   Slice the tofu into 1 cm thick pieces. Grill each side for 1–2 minutes in a lightly oiled grill pan.

10. 10.

    Spread the salad, tomato slices, pumpkin compote, and ginger cream on the lower halves of the buns.

11. 11.

    Top with the tofu slices and the upper bun halves. Sprinkle with sesame seeds before serving.