This post is also available in: Suomi (Finnish)
this post is sponsored by Foodin
Hey friends! These past few months and weeks have gone so fast that I feel like I have to pinch myself to realize that we’re already past mid-November. It’s taken some adjustment to get the hang of being back to work, having my boy in the kindergarten, and just living the everyday (sometimes chaotic) life. I’m still figuring out many things, like how to keep some kind of consistent workout routine, and how to manage to prep dinner in time before the toddler meltdown or how not to give way too many snacks so that dinner still gets eaten. Thanks to Youtube workouts and super easy dinners, we’ve survived this far, but I’m always on the lookout for recipes and life hacks that are simple and make life easier and a little healthier too. As there are a couple of things that have made our life easier, I thought I’d share one of my favorite veggie burger recipes that is totally weeknight-friendly. Enter: Easy Weeknight Tofu Burgers!
It’s easy to think that marinating tofu would be hard, but I think it’s actually really easy as you can get a really nice flavor from just a few simple ingredients. This time I marinated the tofu with Foodin’s super nice new products, the organic olive oil, and balsamic vinegar. I also added a bit of maple syrup, some Provence Herbs mixture, and salt and black pepper. I’ve been using a lot of different products from Foodin for years and I’ve been super excited about their new line of organic spices, as they’re both so flavorful and packaged to the prettiest small glass jars. Besides using the olive oil and balsamic vinegar in marinades, I recommend using them in salads and on top of veggies too, as they both have a really nice soft flavor.
To make the burgers, I like to add a vegan herb dip, avocado, tomatoes, and some lettuce to these burgers. Simple, yet pretty tasty for a weeknight meal for the whole family :)
Easy Weeknight Tofu Burgers (GF + vegan)
notes: you can replace the bread rolls with big salad leaves or oven-baked sweet potato slices if you’re in the mood for something lighter :)
makes 4 burgers
1 block (270 g) firm tofu
1 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tbsp maple syrup or coconut nectar
1/2 tsp Provence herbs
salt and black pepper
For the burgers:
4 gluten-free bread rolls
1 head of lettuce
1 to 2 tomatoes
Vegan Herb Dip:
2/3 cup (200 ml) vegan creme fraiche
1 to 2 tsp Dijon mustard
1/4 cup (50 ml) lemon juice
1/2 cup (100 ml) finely chopped fresh herbs (for example basil, thyme & oregano)
salt and black pepper
1. Start by preparing the tofu. Wrap the tofu in kitchen paper and place it on a flat plate. Put another plate on top of the tofu, add some weight (like a couple of small bowls) and let sit for 15 minutes to drain excess liquid from the tofu.
2. In a small bowl, combine olive oil, balsamic vinegar, maple syrup, herbs, and salt and pepper. Cut the tofu into four large slices and swirl in the marinades. Leave to marinate for about 10 to 15 minutes. In the meantime, prepare the herb dip. Add all ingredients to a bowl and mix well. Taste, and add spices or other ingredients, if needed. Place in the fridge while preparing the other ingredients.
3. Heat a large frying pan and add the tofu slices and any leftover marinade to the pan. Fry for a few minutes on each side. Cut the avocado and tomatoes into thin slices. Assemble the burgers by spreading 1 to 2 tablespoons of the dip on top of the bread and then pile all the topping. Serve and enjoy!