480 kcal
Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 480 kcal | (24%) | |
| Protein | 38 g | (76%) | |
| Fat | 22 g | (28%) | |
| Carbohydrates | 38 g | (15%) | |
| Added Sugar | 0 g | (0%) | |
| Roughage | 5 g | (17%) |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 4 tablespoons | soy sauce |
| 2 tablespoons | Tabasco sauce |
| 1 tablespoon | Ketchup |
| 2 cups | Smoked tofu cut into 4 squares |
| 1 tablespoon | butter |
| 1 | white onions chopped |
| ½ teaspoons | Curry powder |
| 4 tablespoons | chopped, slated Peanuts |
| 4 tablespoons | smooth Peanut butter |
| 4 tablespoons | vegetable stock |
| 1 | carrots julienned |
| 1 | Leeks (green tops) |
| 1 | Parsnips julienned |
| ½ bunches | parsley roughly chopped |
| salt | |
| freshly ground peppers |
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Directions
1 Mix the soy sauce, Tabasco and ketchup and brush the tofu with the mixture. Leave to marinate for at least 1 hour.
2 Melt the butter in a pan and sweat the onion until translucent. Sprinkle with curry powder, add the peanuts and cook briefly. Then add the peanut butter and vegetable stock and stir to a creamy consistency. Season to taste and leave to cool.
3 Toast the hamburger buns in a toaster or under the grill. Dry the tofu slices. Heat the oil in a nonstick frying pan and fry the tofu slices on both sides until golden brown. Cover and keep warm.
4 Blanch all the julienned vegetables in boiling, salted water: the carrots and parsnips for about 3 minutes, the leeks for 1 minute. Take out of the pan and drain.
5 Place one slice of tofu on one half of each hamburger bun, add blanched vegetables and parsley and a little of the peanut sauce. Put the other half of the bun on top and serve immediately.
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