a fast-food favorite but not as you know
it my tofu burger stacked with cheese
pickles and homemade sauce on a better
crunchy rainbow salad tofu is great
value really high in calcium protein and
low in fat you want to remove about four
tablespoons of liquid losing some of the
water content ensures lovely crispy
edges when the tofu cooks at about 75
grams of wholemeal bread crumbs and
crack in an egg we’re gonna use
flavoring from an old friend you’ll ever
love it or hate it so I want two
teaspoons of Marmite and that’s the
great thing about tofu it’s a great
carrier of flavor
you know the Marmite gives it that
lovely savoriness which I like but at
the same time you could swap Marmite out
and put pesto in you could use harissa
instead me so have fun with it make it
your own
this recipe is a good base once it’s
evenly mixed shape into four patties and
it’s time to cook them I’ve got an
amazing tip that’s gonna add loads of
warm herbal flavor and more crunchy
texture to my burgers rosemarie when it
gets fried in oil incredible things
happen it’s kind of turned into like
little crisps lay your patties on top of
the rosemary and now it’s time to knock
up a vitamin packed homemade ketchup
with no sugar
we need about eight lovely ripe tomatoes
fresh is call of course you can do this
with tin tomatoes if you want but fresh
ripe tomatoes are gonna give you that
kind of sunshine vibe chop up the
tomatoes add to the pan and then season
with salt and pepper definitely I like a
little bit of spice so a tiny bit of
chilli sauce or some dried flakes of
chilli here and then what other things
make a kind of ketchup work acidity that
kind of that sort of peak wants so red
or white wine vinegar about a tablespoon
so we’re not going to add sugar because
I think you can get a lovely result of
fresh result with the natural sugars
that are in these Tomatoes right now
that’s why they got to be ripe tearing
some fresh basil and you can see this is
getting thick
already so what we’ll do is as it’s
cooking we’ll just use a potato masher
to break the sauce but look how quickly
that’s happening flip your burgers
cooking them for three minutes on each
side so look at these I mean they’re
looking really good
great color crispy soft and sort of nice
in the middle kind of quite excited
about that next classic burger territory
cheese to add calcium but also I want to
keep it light on calories 50 grams is
all we need so to complete this meal we
want to kind of do a hybrid of a slaw
come salad come kind of shred vibe going
on eating a wide range of colors will
provide a spectrum of superfood
nutrients so I’m using all sorts of
crunchy veg sliced chopped ribbond and
for some real retro fun crinkle cut yeah
this reminds me of an 80s perm I don’t
know why and once we’ve done that let’s
just get in there mix it up and kind of
let it just all look gorgeous let’s just
create a massive bed of goodness and
color next our dressing for my salad
plain live yogurt good for your
digestion a handful of basil Dijon
mustard and a splash of white wine
vinegar
you want that twang in there some salt
just a little bit and chilli about half
a chili just to give it a little rumble
of spice whizz it up until smooth and
drizzle it over your rainbow salad time
to build your brilliant burgers I’m
using wholemeal buns on average double
the fiber of white covered in that tangy
tomato sauce with your cheesy tofu patty
resting on top and no burger is complete
without pickles just two or three and
then the lid so look there you go really
healthy totally balanced we’ve got all
of those elements we’ve got
carbohydrates protein fruit veg and
dairy yeah
mmm the tomato sauce delicious texture
in there it’s soft on the inside crispy
on the outside that my friend with the
salad unbelievable something a little
bit different and really delicious
and quite naturally I like it
[Music]
it my tofu burger stacked with cheese
pickles and homemade sauce on a better
crunchy rainbow salad tofu is great
value really high in calcium protein and
low in fat you want to remove about four
tablespoons of liquid losing some of the
water content ensures lovely crispy
edges when the tofu cooks at about 75
grams of wholemeal bread crumbs and
crack in an egg we’re gonna use
flavoring from an old friend you’ll ever
love it or hate it so I want two
teaspoons of Marmite and that’s the
great thing about tofu it’s a great
carrier of flavor
you know the Marmite gives it that
lovely savoriness which I like but at
the same time you could swap Marmite out
and put pesto in you could use harissa
instead me so have fun with it make it
your own
this recipe is a good base once it’s
evenly mixed shape into four patties and
it’s time to cook them I’ve got an
amazing tip that’s gonna add loads of
warm herbal flavor and more crunchy
texture to my burgers rosemarie when it
gets fried in oil incredible things
happen it’s kind of turned into like
little crisps lay your patties on top of
the rosemary and now it’s time to knock
up a vitamin packed homemade ketchup
with no sugar
we need about eight lovely ripe tomatoes
fresh is call of course you can do this
with tin tomatoes if you want but fresh
ripe tomatoes are gonna give you that
kind of sunshine vibe chop up the
tomatoes add to the pan and then season
with salt and pepper definitely I like a
little bit of spice so a tiny bit of
chilli sauce or some dried flakes of
chilli here and then what other things
make a kind of ketchup work acidity that
kind of that sort of peak wants so red
or white wine vinegar about a tablespoon
so we’re not going to add sugar because
I think you can get a lovely result of
fresh result with the natural sugars
that are in these Tomatoes right now
that’s why they got to be ripe tearing
some fresh basil and you can see this is
getting thick
already so what we’ll do is as it’s
cooking we’ll just use a potato masher
to break the sauce but look how quickly
that’s happening flip your burgers
cooking them for three minutes on each
side so look at these I mean they’re
looking really good
great color crispy soft and sort of nice
in the middle kind of quite excited
about that next classic burger territory
cheese to add calcium but also I want to
keep it light on calories 50 grams is
all we need so to complete this meal we
want to kind of do a hybrid of a slaw
come salad come kind of shred vibe going
on eating a wide range of colors will
provide a spectrum of superfood
nutrients so I’m using all sorts of
crunchy veg sliced chopped ribbond and
for some real retro fun crinkle cut yeah
this reminds me of an 80s perm I don’t
know why and once we’ve done that let’s
just get in there mix it up and kind of
let it just all look gorgeous let’s just
create a massive bed of goodness and
color next our dressing for my salad
plain live yogurt good for your
digestion a handful of basil Dijon
mustard and a splash of white wine
vinegar
you want that twang in there some salt
just a little bit and chilli about half
a chili just to give it a little rumble
of spice whizz it up until smooth and
drizzle it over your rainbow salad time
to build your brilliant burgers I’m
using wholemeal buns on average double
the fiber of white covered in that tangy
tomato sauce with your cheesy tofu patty
resting on top and no burger is complete
without pickles just two or three and
then the lid so look there you go really
healthy totally balanced we’ve got all
of those elements we’ve got
carbohydrates protein fruit veg and
dairy yeah
mmm the tomato sauce delicious texture
in there it’s soft on the inside crispy
on the outside that my friend with the
salad unbelievable something a little
bit different and really delicious
and quite naturally I like it
[Music]
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