Masala-Tofu Burger

Masala-Tofu Burger

  Ready in : 45 mins

Forget going out to eat or ordering takeout every time you crave American food. Try making Masala-Tofu Burger at home. One serving contains 495 calories, 19g of protein, and 11g of fat. This dairy free recipe serves 4 and costs $3.56 per serving. This recipe from Foodista requires lemon shopping list, salt shopping list, potato- boils, and cilantro- washed-finely shopping list. Not a lot of people really liked this main course. 2 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 87%, this dish is super. Similar recipes include Masala-Tofu Burger, Veggie Masala Burger Patty, and Tofu Tikka Masala.

Ingredients

onion- shopping list

onion- shopping list

1 medium

red/orange/green bell pepper- shopping list

red/orange/green bell pepper- shopping list

1

peas-carrots mix shopping list

peas-carrots mix shopping list

1 cup

chillies shopping list

chillies shopping list

4 small

tofu - shopping list

tofu - shopping list

0.75 cup

potato- boils

potato- boils

1 medium

garlic- shopping list

garlic- shopping list

2 cloves

mustard seeds shopping list

mustard seeds shopping list

0.5 tablespoon

curry leaves shopping list

curry leaves shopping list

5

hing shopping list

hing shopping list

1 pinch

cumin powder shopping list

cumin powder shopping list

1 teaspoon

turmeric shopping list

turmeric shopping list

1 teaspoon

lemon shopping list

lemon shopping list

1

salt shopping list

salt shopping list

1 teaspoon

cilantro- washed-finely shopping list

cilantro- washed-finely shopping list

0.5 bunch

indian breadcrumbs shopping list

indian breadcrumbs shopping list

0.75 cup

vegetable oil shopping list

vegetable oil shopping list

0.5 tablespoon

pam original flavor shopping list

pam original flavor shopping list

4 servings

red/white onion

red/white onion

1

beefsteak tomatoes

beefsteak tomatoes

2

cilantro shopping list

cilantro shopping list

3 sprigs

mint-cilantro chutney spread shopping list

mint-cilantro chutney spread shopping list

0.5 cup

portugese rolls

portugese rolls

4

Cooking in Steps

  1. 1
    In a large skillet over medium-high heat, add spray with a generous amount of PAM and add oil.

    cooking oil

    cooking oil

    cooking spray

    cooking spray

    frying pan
    frying pan
  2. 2
    Add mustard seeds and saute for 30 seconds-till you hear popping noises.

    mustard seeds

    mustard seeds

  3. 3
    Add curry leaves- BE CAREFUL, they pop hot oil!

    curry leaves

    curry leaves

    cooking oil

    cooking oil

  4. 4
    Add onions and peppers- sweat for about 30 seconds.

    peppers

    peppers

    onion

    onion

  5. 5
    Add chopped garlic, chilies and turmeric.

    turmeric

    turmeric

    chili pepper

    chili pepper

    garlic

    garlic

  6. 6
    Saute for about 5-7 minutes, until the onions and peppers are soft.

    peppers

    peppers

    onion

    onion

  7. 7
    Add peas and carrots mixture, cumin powder and salt.

    peas and carrots

    peas and carrots

    ground cumin

    ground cumin

    salt

    salt

  8. 8
    Saute for about 7-10 minutes- you want all the veggies to be soft and cooked through.

  9. 9
    Meanwhile in a small bowl, add the cubed tofu, a pinch of turmeric, cumin powder, coarse black pepper and some cayenne pepper (totally optional!).

    coarsely ground black pepper

    coarsely ground black pepper

    cayenne pepper

    cayenne pepper

    ground cumin

    ground cumin

    turmeric

    turmeric

    tofu

    tofu

    bowl
    bowl
  10. 10
    Mix and set aside to marinate for a bit.

  11. 11
    Once the veggies are cooked, add the tofu- saute until slightly brown and soft enough that it crumbles.

    tofu

    tofu

  12. 12
    Add juice form half a lemon and half of the chopped cilantro.

    cilantro

    cilantro

    juice

    juice

    lemon

    lemon

  13. 13
    Mix and add the diced boiled potato, and toss until everything is coated, soft and taste for salt/spices. Using a masher, mash the mixture until mushy and until the veggies are small. Set aside to cool. Once cooled, add a bit of the breadcrumbs and mix with your hands. Start forming into thick patties (mixture should make 4). If its still giving you a hard time, add more breadcrumbs. Make 4 patties, place on a plate and wrap with plastic wrap until ready to use.

    breadcrumbs

    breadcrumbs

    potato

    potato

    spices

    spices

    salt

    salt

    wrap

    wrap

    plastic wrap
    plastic wrap
  14. 14
    In a small skillet sprayed with PAM over medium-high heat, add one patty at a time. Cook for about 2 minutes on each side- until browned and crispy.At the same time, saute the thick slices of onion, until charred and slightly soft.

    onion

    onion

    cooking spray

    cooking spray

    frying pan
    frying pan
  15. 15
    Spread a generous amount of the chutney spread on each side on the bread, place burger, onions tomato and cilantro leaves.

    fresh cilantro

    fresh cilantro

    onion

    onion

    tomato

    tomato

    bread

    bread

  16. 16
    Serve with a slice of lemon and reduced-fat chips on the side.

    french fries

    french fries

    lemon

    lemon