Tofu Burgers with Roasted Capsicum Mayonnaise

Tofu Burgers with Roasted Capsicum Mayonnaise

Makes 4 burgers



1 small red capsicum
1/4 C vegan mayonnaise (available from most supermarkets and your health food store)
1/8 tsp ground paprika
1 packet of Soyco Japanese marinated tofu
4 wholemeal burger buns
2 medium size ripe tomatoes, sliced
4 leaves of curly leaf lettuce

Cut the capsicum in half lengthwise; discard seeds and membranes. Place pepper halves on grill rack, skin side up and grill on high for 15 minutes or until blackened. Place in a zip-top plastic bag and seal. 

Let it stand 10 or more minutes, when you open the bag, you'll find the charred skin peels away much more easily. Reserve one pepper half for another use. Finely chop one pepper half and place in a small bowl. Add mayonnaise and paprika then stir well.

Place the tofu on the BBQ hotplate on a medium-high heat or in a frying pan with a little cooking oil (if required). Cook on both sides until brown and then remove from the heat. Drain any excess oil away using a paper towel.

Cut the burger buns in half and toast. Dollop two teaspoons of the mayonnaise mixture on the toasted surface of each bun. Then layer one piece of tofu, two slices of tomato and a lettuce leaf on top. Place the top of the burger bun on top and serve with a crisp green salad.

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