pdf version Add to your
recipes 0 0 Easy 124 Kcal Recipe card 30 Minutes
This chickpea and tofu burger is a concentrate of unsaturated and healthy fats, vegetable proteins and vitamins.
Tofu is a very interesting vegetable food: based on soy, practically a vegetable cheese; very rich in fats, proteins, with a neutral flavor, which is well suited to being cooked in many ways, we need it both for first and second courses, but also for desserts.
To get a Gluten free recipe, replace the breadcrumbs with cornmeal.
- • 5 gr Salt
- • 200 gr Tofu
- • 20 gr Basil
- • 20 gr Parsley
- • 200 gr Courgettes (Zucchini)
- • 30 gr whole Breadcrumbs
- • 300 gr Chickpeas
- • 20 gr Olives Taggiasche
Cut the courgettes (zucchini) and the tofu in pieces.
Insert all ingredients into Vento jar:
Parsley: 20 gr (0,7 Oz)
Basil: 20 gr (0,7 Oz)
Breadcrumbs: 30 gr (1,05 Oz)
Salt: 5 gr (0,175 Oz)
Olives Taggiasche: 20 gr (0,7 Oz)
Chickpeas: 300 gr (10,5 Oz)
Tofu: 200 gr (7 Oz)
Courgettes: 200 gr (7 Oz)
The consistency must be thick enough to make burgers.
Divide the dough into 6 parts, and form burgers.
Place them on a baking sheet lined with baking paper, bake at 200Â°C for 20 minutes or quickly sautÃ© in the pan until they are crisp.