• Serves: 4


  • 450g firm tofu
  • 1 free range egg
  • 1 free range egg yolk
  • 2 tsp paprika
  • 100g wholemeal breadcrumbs
  • 80g sliced smoked cheddar
  • 2 green peppers
  • 90g jalapeños or green chillies
  • 1 clove garlic
  • 40g spinach
  • 1 bunch spring onions
  • 2 tsp maple syrup
  • 2 tsp white wine vinegar
  • 2 tbsp water
  • Sea salt
  • 4 wholemeal buns

This Tofu and Veggie Burger is a  lighter version of the popular burger but not light on flavour. Omit the cheese if you want to reduce the fat content further.


  • Wrap the tofu in a cloth and squeeze out the liquid.
  • Mix the tofu with the breadcrumbs, egg, paprika and season with salt. Form into 4 round burger patties of 130g each.
  • Blister the peppers, spring onions and jalapeños under a grill.
  • Blitz the peppers, spring onions and jalapeños along with the vinegar, garlic, water and maple syrup and season with salt.
  • Fry the tofu patties in a little oil for about 4 minutes each side or roast in the oven until the core temperature is reached.
  • Place some sliced smoked cheddar on the patties and melt under the grill as you toast or char-grill the buns.
  • Place the tofu patty in the bun along with the hot sauce.


551kcal, 24.7g fat, 7.2g saturates, 51g carbs, 7.1g sugars, 11.1g fibre, 36g protein, trace salt
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