Masala-Tofu Burger

Ingredients

• 1 mediumonionwhite finely chopped
• 1 bell pepperdiced finely
• 1 cuppeas-carrots mix shopping listfrozen thawed ()
• 4 smallpepper flakesgreen (not serrano)
• 0.8 cupspicy tofufirm cubed drained well (I used Nasoya Brand)
• 1 mediumpotatoesdiced peeled
• 2 clovesgarlicminced
• 0.5 tablespoonmustard seeds shopping listblack
• 5 curry leaves
• 1 pinchasafetida(Asafoetida optional)
• 1 teaspoonground cumin
• 1 teaspoonturmeric
• 1 optional: lemon
• 1 teaspoonsaltto taste (or )
• 0.5 bunchcilantro leaveschopped
• 0.8 cupbreadcrumbs(recipe below)
• 0.5 tablespoonvegetable oil
• 4 servingspam original flavor shopping list
• 1 onionthick cut into slices shopping list
• 2 beefsteak tomatoesthick cut into slices shopping list
• 3 sprigscilantro leaves
• 0.5 cupmint-cilantro chutney spread shopping list(recipe below)
• 4 portugese rollsor anything you like)- toasted shopping list

Equipment

• bowl
• frying pan
• plastic wrap

Directions

1. In a large skillet over medium-high heat, add spray with a generous amount of PAM and add oil.
2. Add mustard seeds and saute for 30 seconds-till you hear popping noises.
3. Add curry leaves- BE CAREFUL, they pop hot oil!
4. Add onions and peppers- sweat for about 30 seconds.
5. Add chopped garlic, chilies and turmeric.
6. Saute for about 5-7 minutes, until the onions and peppers are soft.
7. Add peas and carrots mixture, cumin powder and salt.
8. Saute for about 7-10 minutes- you want all the veggies to be soft and cooked through.
9. Meanwhile in a small bowl, add the cubed tofu, a pinch of turmeric, cumin powder, coarse black pepper and some cayenne pepper (totally optional!).
10. Mix and set aside to marinate for a bit.
11. Once the veggies are cooked, add the tofu- saute until slightly brown and soft enough that it crumbles.
12. Add juice form half a lemon and half of the chopped cilantro.
13. Mix and add the diced boiled potato, and toss until everything is coated, soft and taste for salt/spices. Using a masher, mash the mixture until mushy and until the veggies are small. Set aside to cool. Once cooled, add a bit of the breadcrumbs and mix with your hands. Start forming into thick patties (mixture should make 4). If its still giving you a hard time, add more breadcrumbs. Make 4 patties, place on a plate and wrap with plastic wrap until ready to use.
14. In a small skillet sprayed with PAM over medium-high heat, add one patty at a time. Cook for about 2 minutes on each side- until browned and crispy.At the same time, saute the thick slices of onion, until charred and slightly soft.
15. Spread a generous amount of the chutney spread on each side on the bread, place burger, onions tomato and cilantro leaves.
16. Serve with a slice of lemon and reduced-fat chips on the side.