Even meat-lovers are going to like this delicious tofu burger. Don’t hold the beetroot!
- 1 Tablespoons Lemon Juice (20g)
- 2 Teaspoons Reduced Salt Soy Sauce (10g)
- 1 Cloves Garlic (3g), crushed
- 3 Teaspoons Peanut Butter, No Added Sugar Or Salt (15g)
- 300g Firm Tofu, thickly sliced
- 1g Olive Oil Spray
- 1/2 Onion (73g), cut into rings
- 4 Slices Wholegrain Bread (160g)
- 3 Tablespoons Reduced Fat Ricotta (60g)
- 80g Mixed Salad Leaves
- 1 Carrot (61g), grated
- 60g Canned Beetroot, sliced into matchsticks
- Combine lemon juice, soy sauce and garlic in a shallow bowl. Season with freshly ground black pepper.
- Spread peanut butter over one side of each tofu slice. Add tofu to marinade mixture and turn to coat. Set aside for at least 10 minutes.
- Meanwhile, spray a large non-stick frying pan with oil and heat over medium-high heat. Add onions and cook, stirring often, for 4 minutes or until golden.
- Push to one side of pan. Add tofu and cook for 2-3 minutes each side or until golden.
- Toast bread, and spread with ricotta. Top with lettuce, tofu, onions, carrot and beetroot and extra slice of toast.
Coaching Zone Tip
- You can marinate the tofu for as long as 8 hours (or overnight). Cover and place into the fridge to marinate.
- Feel free to mix up the vegetable ingredients – try some sliced tomato, snow pea or alfalfa sprouts, cucumber ribbons or chargrilled eggplant or capsicum.
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