Recipe by troppo
"These are veggie burgers with a kick! Shredded carrots and zucchini are combined with tofu, onion, celery, egg, bread crumbs, basil and curry paste. Serve on a bun, if desired."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (10 ounce) package
yellow onion, diced
celery, finely chopped
egg, lightly beaten
dry bread crumbs
red Thai curry paste
fresh basil leaves
Thanks for a good recipe.I didn't have fresh basil so used a liberal amount of dried and served the burger on wheat toast with ketchup and lettuce. I think its important to remove water properly from zucchini, onion and celery, otherwise it will fall apart. I reduced the amount of celery and used bread crumbs by approximation till it would form good burgers. And yes, I think a little bit of salt in the mixture adds to the taste.
I too was disappointed by this. The mixture didn't form a "burger" at all, and I ended up with more of a scramble. Also, I think it may taste better if the veggies are sauteed first, as leaving them raw makes the "burger" rather crunchy.
Rather disappointing. The mixture didn't hold together well enough to put on a bun and it was too spicy.
Adding eggs to the recipe made the ingredients stick together a bit better, but this is still a mixture that falls apart. It tastes pretty good, but if you're expecting it to become a pattie you're out of luck. There is no way this stuff will stay together inside a bun. I had to serve it as just regular tofu stir-fry. Still, everyone enjoyed it so it's not too bad.
I had the same problem as many other people -- the mixture just didn't hold together. I even sauteed the vegetables before mixing them, but that didn't really help. What I ended up doing was just scrambling the entire mixture in a skillet to dry out the ingredients and then forming patties afterwards. My friend and I also tried baking them, but that won't work either unless the mixture is drier first. Tastewise, it was very bland (not sure if it was supposed to be that way). We added dry basil, seasoned pepper, and garlic salt for some flavor.
I sauteed the veggies as another reviewer suggested. I thought they tasted very good but they didn't hold together and they looked unappetizing.
This was really good- although I made quite a few changes. First, I didn't have basil so I used parsely, a little mint and curry to spice it and then I liked the taste of it so much (I hadn't added the egg yet) that I decided to eat it as is, with some soy cheese in a wrap. Was fantastic! Also lower in fat and vegan (semi-raw). Maybe tomorrow I'll fry it....
I thought it was okay, not great, but then, I'm not a huge tofu fan either. People in my family who like tofu loved it! I'm sure if I make if more it'll grow on me!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable and Tofu Burger
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 105
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a flavorful veggie burger that’s never dry.
See how to make a stuffed and basted vegan Thanksgiving "turkey."
This meal is bursting with exotic, rich flavors, and is very easy to make.