vegetarian burger

Lunch
vegetarian
Kitchenette
Vegetarian
vegetarian burger
Portions 4
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prep time
25 min
cooking time
10 min
total time
35 min
prep time
25 min
cooking time
10 min
total time
35 min
Ingredients
  • 400 g of soft tofu drained
  • 1 medium peeled carrot
  • 1 corn panocha bandejita "Babys"
  • 1/4 cup of peanut oil
  • 1 medium onion, in thin hoops
  • 1 clove garlic, crushed
  • 1 celery trunk, sliced thin
  • 1 red pepper,in slices
  • 1/4 Cup water
  • 2 teaspoons cornmeal
  • 1 tablespoon of sweet chilli sauce
  • 2 teaspoons soy sauce
  • 2 tablespoons cornmeal, additional
  • 1 teaspoon paprika powder
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of coriander ground
  • 1 rye bread, sliced and toasted
  • alfalfa outbreaks
Instructions
  1. Cutting and! tofu in 8 slices and let it drain on absorbent paper. Use a vegetable peeler to cut carrots into long ribbons. Divide the panochites into two halves along.
  2. Heat half the oil in a large frying pan or wok, and saute the onion and the! garlic 1 minute over medium heat; add the carrot, the celery, pepper and corn. Sauté it over high heat during 3 minutes stirring. Add the water, along with cornmeal, chilli sauce and soy sauce. Let it cook 2 minutes until the mixture boils and thickens, and vegetables are tender. Remove from! fire and keep it warm.
  3. Mix the extra cornmeal with e! paprika, turmeric and e! coriander on a sheet of paraffin paper. Coat the tofu slices with the resulting mixture.
  4. Deal 4 slices of bread on individual plates and, on top of each, spread alfalfa outbreaks (or a lettuce leaf, if you prefer), a little bit of the vegetable mix and 2 slices of fried tofu. Serve with another slice of toast to cover.
Recipes easy to https://recetasdecocinafaciles.NET /

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