Vegan Beetroot and Tofu Burger

Vegan Tofu Burger

While I am very excited that I cracked this Vegan Beetroot and Tofu Burger recipe and cannot wait to share with you, I also have an urge to share something else as important.

We live in difficult times. Phones are smarter than people and our planet is in the wrong hands. Most of us continue to live in the optimism bubble that the human race is going to find a way. Maybe it will and everything will be alright eventually. But we need to take some preventive steps nonetheless. Unfortunately very few of us are actually doing so

My Two Bits

We as a family are committed to taking baby steps too. We almost never use single-use plastic-shoppings bags, straws, water bottles. This year we are also committed to reducing our meat consumption. Red meat at home was always a no-no, and now even white meat is consumed once a week. And I am always looking for ways to make delicious, meat-free meals at home.

Finding The Middle Path

The boys love a good burger. The could have it thrice a day, seven days a week. And I usually do not stop them from enjoying a regular burger when we are out, but at home, it is mostly veg or at the most chicken. And over time I have realised that burgers are a great way to conceal veggies and make it a complete meal!

The Impossible Burgers are a current rage here in Hong Kong (and I presume the rest of the world too) and la familia loves it. And because I love a good challenge, I decided to create it at home :))

Using the ready to use impossible meat was a possibility. I wanted to try something different, however.  So, I used some other special ingredients. And boy it tasted gooood! The fussy family polished it off for lunch and wanted the same thing for dinner too! Mission (Im)Possible was well accomplished!!

Vegan Beetroot Patty

Vegan Beetroot Patty

The star ingredient was of course finely grated beetroot.  I have another version of beetroot tikkis or cutlets on the blog, but this time I decided to switch things around a bit and also played with flavours. I also gave a desi (Indian) twist to it. Two ingredients that greatly impacted the texture were hard tofu (the variety one uses for frying) and boiled mashed green peas. I also added boiled potatoes, breadcrumbs, and roasted chickpea flour as binders. And threw in some spinach(which I cooked with onions and garlic) to make the patty healthier and wholesome. Raw onions release water when they come in contact with salt , making the patty soggy and hard to bind, hence I cooked the onions with garlic until translucent. And last but most importantly, I added Chettinad Spice Mix to flavour things up a bit. I did mean it when I said, the simple way doesn’t come easily to me :))



Vegan Beetroot Burger

Prep Time: 60 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 100

Serving Size: 6-8


    For the patty
  • Beetroot, finely grated- 1 cup
  • Carrot, finely grated -1/4 cup
  • Boiled and mashed green peas- 1/2 cup
  • Spinach finely chopped cooked with onion and garlic- 1/3 cup
  • Potato, mashed - 2/3 cup
  • Tofu, mashed - 1/2 cup
  • Finely chopped onion-1/2 cup
  • Finely chopped garlic- 1 tbsp
  • Roasted Chickpea flour- 1/2 cup
  • Breadcrumbs- 1cup
  • Coriander (dhaniya) powder- 1 tsp
  • Chettinad Masala- 3 tsp ( feel free to swap it with garam masala or cajun spice as desired)
  • Salt- 1 tbsp or to taste
  • Oil for shallow frying
  • For the burger
  • Burger buns- 4
  • Butter to warm the buns in
  • Lettuce
  • Tomato
  • Onions
  • Mild or Smoked Cheddar Cheese Slices
  • Other vegetables or accompaniments of choice you enjoy in your burger


  1. Boil two medium sized potatoes, mash and keep aside
  2. Boil green peas, drain water completely, mash and keep aside
  3. Roast the chickpea flour on a low flame, stirring continuously for 2-3 minutes till a nutty aroma releases; be careful not to over roast and burn, just enough until the flour slightly change colour
  4. In a thick bottomed pan add some oil and to it add garlic ; stir on a low flame until light brown and fragrant , then add onion and cook till translucent
  5. Add chopped spinach to the above mix and cook till tender; keep aside to cool
  6. In a wide and deep bowl add all ingredients of the patty and mix well; taste for salt and adjust if needed
  7. Form into discs almost as big or a tad smaller than your burger bun and refrigerate for 30 minutes
  8. Heat oil in a pan and shallow fry the patties until golden and crispy, flipping sides halfway through
  9. Lightly toast the burger buns on both sides in a pan with melted butter
  10. Assemble your burger and enjoy with your favourite dip!
Vegan Beetroot Patty

Vegan Beetroot Patty

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