Azeem's tofu-burger recipes

t-sp: tea spoon
tab-sp: table spoon

Take a block of tofu of 250 gm, press the water out, then crumble with fingers into a large bowl.
Soak 150 gm of white bread and 150 gm of wholemeal bread in water. Press out the water. Add to the tofu.
Add:
1 t-sp. of salt, or to taste
Juice of ½ to 1 lemon, or 1 tab-sp. of tamarind
1 to 2 t-sp. of garam masala and/or curry powder
1 to 2 tab-sp. of fresh coriander chopped coarsely
1 t-sp. of finely chopped green chilli
3 cm of ginger, grated
2 cloves of garlic, minced
1 medium to large onion, chopped
2 or 3 cooked potatos mashed, or raw, grated

You can also add your remainders of whole cereals as well as cooked vegetables, or raw, grated.
Mix the lot well and form small patties.
Shallow fry in 3 to 4 tab-sp. of vegetable oil, 4 to 5 minutes each side.

Here are some variations to suit other tastes:
- replace garlic and onion by a pinch of asafoetida, for the ayurvedic alternative.
- for a Chinese taste rather than Indian, replace the salt, curry powder, garam masala, tamarind, lemon, fresh coriander
by 1 to 2 tab-sp. of soya sauce, 2 t-sp. of Chinese spice mixture and 1 to 2 t-sp. sesame seeds.

An easily prepared sauce to accompany your burgers: mix lemon juice, salt and ketchup and, if preferred, a little sambal oelek or a little chilli.
May be enjoyed also with a green or mixed salad

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