Sweet chilli tofu burger
Silken or soft tofu
250 g, firm variety
Sweet chilli sauce
Wholemeal bread roll
4 medium, (4 x 50g), split, toasted
½ medium, mashed
1 medium, sliced
1 medium, grated
Baby spinach leaves
1 x 3 second spray(s)
- Pat tofu with paper towel to absorb excess moisture. Cut into 8 slices. Brush each slice with 1 tablespoon sweet chilli sauce.
- Preheat a chargrill or barbecue over medium-high heat. Lightly spray tofu with oil. Cook for 2 minutes each side or until lightly charred.
- Spread bread roll bases with avocado. Top with cucumber, carrot, tofu and baby spinach leaves.
- Drizzle each burger with remaining sweet chilli sauce. Sandwich with bread roll tops to serve.