Yesss ok so tofoumi (tofu salted and herb-marinated for haloumi texture and flavour) makes a return in the first burger since the pesto mushroom one from way back. I love veggie burgers with haloumi and loads of mushroom and grilled capsicum, but unfortunately, that’s not Monday-friendly. This is. All you need to do is fry up the ingredients and pop them on a warm bun. Easy.
Approximate cost to buy everything: $25, and you’ll have leftover sauces and veg to use later
Will make: 4 burgers
Time taken: 30 minutes
The protein, iron and calcium I’m not getting from meat? All of the above!
4 x milk-free crusty bread rolls
1 x 350g block firm tofu, salted and marinated, sliced lengthways into 4 even squares (see recipe “Tofoumi” from 16 Jan)
4 cup mushrooms, sliced
2 red capsicums (peppers), sliced into wide pieces
2 zucchini, halved both lengthways and sideways
1/2 an eggplant, cut into thick rounds
1/2 a red onion, sliced into rings
1 cup baby spinach
4 tbsp vegan tzatziki (see recipe “Hummus and Vegan Tzatziki” from Feb 24)
4 tbsp tomato relish (buy, or see recipe next up)
Preheat oven to 180*C. Halve buns then wrap them in foil and place in the oven to heat.
In a frying pan, drizzle plenty of olive oil. Over medium-high heat, fry capsicum for 5 minutes or until starting to soften. Add eggplant, zucchini and mushrooms and continue to fry until all ingredients are well-cooked, drizzling plenty of extra olive oil when needed.
Transfer vegetables to a plate and pop tofoumi squares on the pan. Sear at high heat until crispy and golden on the outside.
Remove bread rolls from the oven. On the bottom bun, spread a tablespoon of tomato relish. On the top bun, spread a tablespoon of tzatziki. Stack spinach, onion, tofoumi and vegetables onto the bun and sandwich together. Repeat with remaining burgers.
Serve hot with a side of polenta chips – recipe previous!