Chargrilled Tofu Burgers

[Guest guest]

Chargrilled Tofu Burgers

 

 

350 g (12 1/3 oz) packet firm tofu

4 tsp olive oil

1 garlic clove, crushed

2 tsp ground cumin

salt & freshly ground black pepper

one 40 cm (16 " ) loaf GF Turkish bread (-OR- other flatish GF bread)

200 g (7 oz) container babaganoush (-OR- use recipe from Files)

1 bunch rocket (arugula), stems removed, washed, dried

125 g (4 1/2 oz) roasted red capsicum (bell pepper), cut into strips

 

 

1. Cut the tofu crossways into 4 even slices. Place on a plate lined

with paper towel and gently pat the tops dry with extra paper towel.

 

2. Combine oil, garlic and cumin in a small bowl. Season with salt and

pepper. Place tofu slices on a plate and drizzle both sides with the

oil mixture. Use your fingers to gently rub the oil mixture over the

tofu to coat.

 

3. Use a serrated knife to cut the Turkish bread crossways into 4 even

portions. Cut each portion in half horizontally.

 

4. Heat a chargrill or barbecue grill on medium. Cook the tofu slices

on preheated chargrill or barbecue grill for 2 to 3 minutes each side

or until golden and heated through.

 

5. Meanwhile, toast both sides of the bread on the chargrill or

barbecue grill until golden and crisp. (Alternatively, toast under a

preheated grill.)

 

6. Spread bread slices generously with babaganoush. Place bread bases

on serving plates and top with rocket leaves, a slice of tofu and red

capsicum strips. Sandwich with the remaining bread. Serve immediately.

 

 

 

NOTE: Leftovers: Use the ground cumin in curries or marinades. Use the

babaganoush as a snack with crackers.

 

NOTE: Babaganoush is a dip made from roasted eggplant. Recipes can be

found in the Condiment folder in " Dips " .

 

 

 

Serves 4.