Loaf Burger Thing

I'm sorry, I just can't think of a better title than that. We had this tofu legume loaf for dinner last night and it was o.k. but the leftovers in a bun were much more fun.



To make a loaf that will serve 4 or 5 people, or enough to make 6 slices for using in sandwiches and panini you need this recipe.

240g firm tofu, crumbled
240g split mung beans, after cooking (I used 125g dry and had a few spare)
85g fresh wholemeal breadcrumbs
1 onion, peeled and chopped
2 cloves of garlic, minced or grated
Thumbsized piece of fresh ginger root, grated
A splash of olive oil
1 big tbsp. peanut butter (or tahini, I was out)
Soy sauce and black pepper to taste.
30g or so of sesame seeds.

Fry the onion until it starts to colour in the olive oil. Add the grated garlic and ginger and stir around for a couple of minutes more. Don't let the garlic burn.

Add the fried mixture to your tofu, mung beans and breadcrumbs. Mix thoroughly with the peanut butter, soy sauce and black pepper. Press the mixture into a 20cm square pan and sprinkle the sesame seeds on top. I lined my pan with a bit of parchment paper but you'd probably be o.k. in a non stick tin without it.

Bake at 180C for about 40 minutes until firm and lightly coloured.

You can then serve it with vegetables and a vegan gravy, let it cool and serve with salad or next day, quickly sear a portion on both sides and serve in a bun with pickles and ketchup. Your choice.