INGREDIENTS sweet potato nuggets 1 medium sweet potato, peeled and cut into large diced nuggets 1/2 tablespoon olive oil 1/4 teaspoon kosher salt pesto tofu burgers 1/2 cup whole wheat bread crumbs 1 large organic, free range egg 1/4 medium yellow onion, finely chopped 1/3 cup fresh italian parsley 1 1/2 medium carrots, peeled and shredded 1/2 tablespoon dried oregano 1/2 lemon, zested 1 clove garlic 1/2 table spoon dijon mustard 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 - 14 oz extra firm, organic tofu 1/2 tablespoon grape seed oil 1/4 cup pesto whole wheat hamburger buns 1/2 baby spinach leaves tomato if you wish | NUTRIENTS sweet potato nuggets Calories: 111 kcal Protein: 1.8 g Fat: 3.5 g Sugar: 5.8 g pesto tofu burgers Calories: 651 kcal Protein: 26.5 g Fat: 38.4 g Sugar: 10 g |
sweet potato nuggets
Preheat oven to 450 degrees and adjust oven rack to the top third. Toss cut potatoes with olive oil and kosher salt and place on a foil-lined baking sheet. Roast for 20 - 25 minutes or until the potatoes are tender and slightly browned.
pesto tofu burger
In a large bowl combine breadcrumbs, eggs, onion, parsley, shredded carrots, oregano, zest, garlic, Dijon, and salt and pepper mixed will. Add in crumbled tofu and mix until just combined. Lay out a large piece of plastic wrap or foil and divide tofu mixture into two equal portions. Form one half into 16 golf ball size tofu balls and store in a Ziploc for later in the week. Form the other half of the tofu into 4 equal size patties for the burgers. Heat a large sauteÌ pan or grill pan over medium heat. Once hot add in the grapeseed oil and then the burgers. Cook the burgers for 8-10 minutes per side until they are cooked through and browned on each side. Just before placing the burgers on the buns, spread 1 - 2 tablespoons of pesto over the top of each burger. Toast buns and garnish each burger with some fresh spinach leaves and a slice of tomato.