These delicious burgers are packed with goodness! They are high in protein and calcium, and also contain cancer-preventing antioxidants and cholesterol-lowering phytosterols. They are delicious served in a bap with all the trimmings, and a side dish of roasted veggies, or sweet potato chips and salad.
Serves 8 (freezable)
Preparation: 15 minutes
Cooking time: 25 minutes
Ingredients
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 block firm tofu (approx. 400g / 14oz), drained
150g / 5¼oz / 1 cup shelled hempseeds (these can be bought in health food stores and online).
2 tbsp low sodium soy sauce
2 tbsp tomato purée
130g / 4½oz / 1 cup herb stuffing mix (I use sage & onion)
wholegrain breadcrumbs
wheatgerm for coating
Method
- Preheat the oven to 180C / 350F / Gas 4.
- Heat a little oil in a frying pan (skillet) and sauté the onion and garlic, until the onion has softened.
- Using a blender or food processor, blend together the tofu, hempseeds, onion, garlic, soy sauce, tomato purée and stuffing mix. If the mixture feels a little wet, add some wholegrain breadcrumbs to firm it up.
- Form the mixture into burger shapes, using a burger press* or your hands. Coat each side of the burger in wheatgerm and place on a baking tray that has been lightly sprayed with oil. Lightly spray the top of the burgers with oil and cook in the oven for 10 minutes on each side.
* I highly recommend buying a burger press to make you burgers look professional. They are so easy to use and can be bought cheaply online. I bought mine from Ebay for less than £4 and I’m really pleased with it 
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