Tofu and Bean Burgers

Serve with some raw veggies or salad and the tangy barbecue relish (which keeps for 3 days in the fridge).

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 1  onion, peeled and quartered
• 1  garlic clove, peeled and chopped
• 1  carrot, trimmed, peeled and grated
• 1 (410 g) can red kidney beans, drained and rinsed
• 220  g tofu, cut into 2cm cubes
• 75  g sunflower seeds
• 1  tablespoon fresh parsley
• 2  teaspoons  vegetable stock powder, wheat free

• tangy barbecue relish

• 2  garlic cloves, peeled and finely chopped
• 1  red onion, peeled and finely chopped
• 1 (400 g) can  chopped organic tomatoes
• 1  tablespoon fresh basil, chopped

Directions

1. Preheat the oven to 200°C Line a baking tray with greaseproof paper.
2. Place all the ingredients in a food processor and blend for 6-8 minutes until the mixture is roughly chopped but not smooth.
3. Remove the blade from the processor, take handfuls of the mixture and shape into medium-sized balls. Place on the baking tray and press down gently with the back of a spoon. There should be 6-8 burgers.
4. Transfer to the oven and bake for 25 minutes or until golden brown in color. Serve with a crispy green salad and Tangy Barbecue Relish.
5. To make the tangy barbecue relish place all the ingredients except the basil in a small saucepan. Bring to the boil, then lower the heat and simmer, stirring occasionally, for 30-40 minutes, until the mixture is soft and syrupy. And a little water if necessary during the cooking process. Transfer into a small bowl, cover and chill. Serve with freshly chopped basil.