|1/3 cup||rice, long grain||65 g|
|130 g||firm regular tofu, cut into dices||2/3 cup|
|2 cloves||garlic, coarsly chopped|
|3||green onions/scallions, coarsly chopped|
|1/2 cup||Italian parsley, fresh, coarsly chopped||40 g|
|1 tbsp||soy sauce||15 mL|
|1 tsp||paprika||3 g|
|4 drops||Tabasco sauce||0.63 mL|
|1 pinch||salt [optional]||0.2 g|
|ground pepper to taste [optional]|
|1 serving||Egg Replacer|
|2 tbsp||canola oil||30 mL|
|2 slices||bread, whole wheat||70 g|
|1 tbsp||ketchup||16 g|
- Preheat the oven to 175ºC/350ºF. Line a baking sheet with parchment paper. Cook the rice, then let it cool down a few minutes. Prepare the Egg Replacer, then set aside.
- In a food processor combine the rice, tofu, garlic, green onions, parsley, soy sauce, paprika, and Tabasco sauce, then pulse until coarsely ground. Adjust the seasoning.
- Transfer to a bowl and stir in the Egg Replacer. Shape the dough into patties (2 per serving).
- Heat the oil in a pan over medium-high heat. Cook the patties on one side for about 4 min, until golden, then gently flip and cook on the other side for about 5 min.
- Transfer the burgers to the prepared baking sheet and cook in the middle of the oven for about 30 min, or until they are firm and cooked through on the inside.
- Serve the burgers on bread and top with a spoonful of ketchup.
Nutrition Facts Table
per 1 serving (250g)
% Daily Value
ClaimsThis recipe is :
- Free :
- Added Sugar
- Excellent source of :
- Folacin, Iron, Magnesium, Manganese, Niacin, Selenium, Vitamin A, Vitamin E, Vitamin K
- Good source of :
- Calcium, Copper, Fibre, Phosphorus, Potassium, Vitamin B1, Vitamin B6, Vitamin C, Zinc
- Source of :
- Omega-3, Pantothenic Acid, Vitamin B2
|Meat and Alternatives||1|