Tofu, papaya and avocado burger

    32 min

    This gluten free bunless burger is packed with flavour. The tofu and chickpea patty will develop a lovely crispy coating as it bakes, while the tangy sweet chilli sauce and papaya combo creates a tempting topping.

    1 person made this

    Serves: 2 

    • 400g tofu
    • 3 to 4 sprigs coriander, chopped
    • ½ red onion
    • ½ teaspoon chilli powder
    • 80g papaya
    • 60g sweet chilli sauce
    • 150g tinned chickpeas
    • 1 avocado
    • 20g spinach
    • 1 teaspoon sesame seeds
    • pinch of salt

    Prep:15min  ›  Cook:17min  ›  Ready in:32min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Grate the tofu and mix with chopped coriander.
    3. Dice the onion and sauté with the chilli powder for 2 minutes on a medium heat. Add this to the tofu mixture.
    4. Take half the tofu mixture, grate the papaya and mix together with the sweet chilli sauce. Leave to one side.
    5. Pulse the chickpeas in a food processor and mix well with the other half of the tofu mix. Add a pinch of salt.
    6. Mould the chickpea and tofu mixture into two patties. Place on a baking tray and bake for 15 minutes.
    7. Halve the avocado and discard the stone. Sprinkle both halves with sesame seeds and save some for the burger lid.
    8. Arrange the spinach on a plate and top with the patties. Top this with the tofu and papaya mix, followed by the avocado halves.

    See it on my blog


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