Masala-Tofu Burger

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 p

Ingredients

• 1 medium onion- shopping list
• 1 red/orange/green bell pepper- shopping list
• 1 cup peas-carrots mix shopping list
• 4 small chillies shopping list
• 0.75 cup tofu - shopping list
• 1 medium potato- boils
• 2 cloves garlic- shopping list
• 0.5 tablespoon mustard seeds shopping list
• 5 curry leaves shopping list
• 1 pinch hing shopping list
• 1 teaspoon cumin powder shopping list
• 1 teaspoon turmeric shopping list
• 1 lemon shopping list
• 1 teaspoon salt shopping list
• 0.5 bunch cilantro- washed-finely shopping list
• 0.75 cup indian breadcrumbs shopping list
• 0.5 tablespoon vegetable oil shopping list
• 4 servings pam original flavor shopping list
• 1 red/white onion
• 2 beefsteak tomatoes
• 3 sprigs cilantro shopping list
• 0.5 cup mint-cilantro chutney spread shopping list
• 4 portugese rolls

Instructions

1. In a large skillet over medium-high heat, add spray with a generous amount of PAM and add oil. 2. Add mustard seeds and saute for 30 seconds-till you hear popping noises. 3. Add curry leaves- BE CAREFUL, they pop hot oil! 4. Add onions and peppers- sweat for about 30 seconds. 5. Add chopped garlic, chilies and turmeric. 6. Saute for about 5-7 minutes, until the onions and peppers are soft. 7. Add peas and carrots mixture, cumin powder and salt. 8. Saute for about 7-10 minutes- you want all the veggies to be soft and cooked through. 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!). 10. Mix and set aside to marinate for a bit. 11. Once the veggies are cooked, add the tofu- saute until slightly brown and soft enough that it crumbles. 12. Add juice form half a lemon and half of the chopped cilantro. 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. 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. 15. Spread a generous amount of the chutney spread on each side on the bread, place burger, onions tomato and cilantro leaves. 16. Serve with a slice of lemon and reduced-fat chips on the side.