Veggie burger ball with tofu

By: La Vie dans mon assiette
In collaboration with Unisoya


What you will need (5 servings)

 One 454 g package of Unisoya tofu with seaweed *

¾ cup breadcrumbs

2 eggs

1 tbsp. cumin

2 tbsp. steak spice

1 ½ tsp. soy sauce

3 drops of liquid smoke

¼ cup mozzarella

¼ cup parmesan

½ cup grated sweet potato

1 finely chopped onion

1 garlic clove finely chopped

Freshly ground pepper

2 tbsp. tablespoons of vegetable oil

*You can choose the flavor of Tofu you enjoy the most, since the mixture of the other ingredients does not reveal the flavor of the tofu.


Dress the burgers according to your taste. We chose sesame buns. We buttered them with Dijon mustard and mayonnaise and then dressed them with alfalfa and radish sprouts, cherry tomatoes, avocado and homemade pickles.


The instructions:

(This recipe can be made in a food processor, with a fork or by hand, mashing the mixture well.)

Crumble the tofu and place in a large bowl.

Add the eggs, mixing everything together.

Add the rest of the ingredients except the oil, then stir until you get a smooth, even sticky mixture.

Shape 5 balls and then press them, taking care to respect the size of the buns you have chosen.

Pour the vegetable oil into a large skillet and heat to a medium temperature.

Add the meatballs and grill them 5 minutes per side or until cooked through and golden.

Assemble the burgers.


* This recipe will not freeze well as it tends to crumble.


Enjoy your meal!