Even meat lovers are going to like this delicious tofu burger. Don’t hold the beetroot!

Ingredients

1 Tablespoons Lemon Juice (20g)
2 Teaspoons Reduced Salt Soy Sauce (10g)
1 Cloves Garlic (3g), crushed
3 Teaspoons Peanut Butter, No Added Sugar Or Salt (15g)
300g Firm Tofu, thickly sliced
1g Olive Oil Spray
1/2 Onion (73g), cut into rings
4 Slices Wholegrain Bread (160g)
3 Tablespoons Reduced Fat Ricotta (60g)
80g Mixed Salad Leaves
1 Carrot (61g), grated
60g Canned Beetroot, sliced into matchsticks

Method

Combine lemon juice, soy sauce and garlic in a shallow bowl. Season with freshly ground black pepper.
Spread peanut butter over one side of each tofu slice. Add tofu to the marinade mixture and turn to coat. Set aside for at least 10 minutes.
Meanwhile, spray a large non-stick frying pan with oil and heat over medium-high heat. Add onions and cook, stirring often, for 4 minutes or until golden.
Push to one side of the pan. Add tofu and cook for 2-3 minutes each side or until golden.
Toast bread, and spread with ricotta. Top with lettuce, tofu, onions, carrot, beetroot and an extra slice of toast.

Ninja Parc Tips

You can marinate the tofu for as long as 8 hours (or overnight). Cover and place into the fridge to marinate.
Feel free to mix up the vegetable ingredients – try some sliced tomato, snow pea or alfalfa sprouts, cucumber ribbons or chargrilled eggplant or capsicum.

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