- 1 carrot, shredded
- 1 zucchini, shredded
- 1 (10 ounce) package silken tofu
- 1 small yellow onion, diced
- 1 celery, finely chopped
- 1 egg, lightly beaten
- 1/2 cup dry bread crumbs
- 2 tablespoons red Thai curry paste
- 1/3 cup fresh basil leaves
- 1 tablespoon olive oil
- Press carrot and zucchini between paper towels to remove excess moisture. In a medium bowl combine carrots, zucchini, tofu, onion, celery, egg, bread crumbs and curry paste.
- Chop 2/3 of the basil and add it to the tofu mixture. Mix well and form into 4 patties, about 1/2 inch thick.
- Heat oil in a large skillet over medium heat. Cook patties for 5 minutes on each side, or until golden brown. Serve with remaining basil leaves.
05/15/2018
recipepes.com
Vegetable and Tofu Burger, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
