Tofu Burgers with Tomato Bell Pepper Salsa
Tofu Burgers with Tomato Bell Pepper Salsa - Mexican Inspired: Spicy Veggie Burgers with Aromatic Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 17.2 mg | (143 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 174 μg | (58 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 222 mg | (234 %) | ||
| Potassium | 987 mg | (25 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 60 mg |
Ingredients
- Ingredients
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 1 red chili pepper
- 2 onions
- 2 garlic cloves
- 3 Tomatoes
- parsley
- salt
- peppers
- 3 Tbsps Red wine vinegar
- 3 Tbsps olive oil
- 400 grams medium firm Tofu
- 2 small carrots
- Leeks
- 2 scallions
- 1 stalk Sage
- 1 egg (large)
- 50 grams Bread flour
- 2 Tbsps Canola oil
Preparation steps
For the salsa: Rinse and clean the bell peppers and chile pepper and chop finely. Peel the onions and garlic and chop finely. Rinse the tomatoes, cut in half, remove the seeds and dice the flesh very small. Rinse parsley, shake dry and chop the leaves.
Mix bell peppers, chile pepper, onions, garlic, tomatoes, 2 tablespoons parsley, salt, pepper, olive oil and red wine vinegar in a bowl and let marinate for at least 20 minutes.
For the burgers: Pat tofu dry and finely crush with a fork. Peel carrots and grate finely. Trim leeks and scallions, halve lengthwise, rinse, shake dry and chop finely. Rinse sage, shake dry and chop leaves.
Mix sage, carrots, leeks, scallions and the remaining parsley with the tofu. Add egg and flour and knead with hands until the mixture becomes a smooth dough. Form the dough into 12-16 patties.
Heat canola oil in a pan. Add patties and fry on medium heat, cooking each side for about 2-3 minutes until golden brown. Remove, drain on paper towel and serve with the salsa.
