Executed in a single: Pumpkin tofu burgers with herb mayonnaise

Who doesn’t love a burger evening? These veg-forward buns are bursting with goodness and can nonetheless fulfill comfort-food cravings.


  • 380g agency tofu
  • 300g grated pumpkin (or squash)
  • 180g tahini
  • 13g chopped flat-leaf parsley leaves
  • 2 tbsp dietary yeast
  • sea salt and cracked black pepper
  • 2 tbsp additional virgin olive oil
  • 4 burger buns, halved
  • 150g grated beetroot
  • 150g grated carrot
  • 150g caramelised onion relish
  • 8 butterhead lettuce leaves
  • pickles, to serve


  • 225g entire egg mayonnaise
  • 2 tbsp chopped basil leaves
  • ½ tsp finely grated garlic
  • Preheat oven to 200C/ 180C fan/fuel 6. Place the tofu between sheets of absorbent kitchen paper and press firmly to launch any extra moisture.
  • Utilizing your fingertips, crumble the tofu into small items right into a bowl. Add the pumpkin, tahini, parsley, dietary yeast, salt and pepper and blend to mix.
  • Warmth a big ovenproof nonstick frying pan over medium warmth. Divide the pumpkin and tofu combination into 4 massive flat patties. Add the oil and cook dinner the patties for 8 minutes either side or till golden and crisp. Switch the pan to the oven and bake the patties for quarter-hour.
  • To make the herb mayonnaise, combine the mayonnaise, basil and garlic in a bowl to mix.
  • Unfold every bun base with herb mayonnaise and divide the beetroot, carrot, caramelised onion, lettuce and pumpkin tofu patties between bun bases. Sandwich with the bun tops and serve with pickles.

TIP Flip up the warmth with some store-bought chilli sauce, in case you like.