Masala-Tofu Burger

Steps

1. 1In a large skillet over medium-high heat, add spray with a generous amount of PAM and add oil.
2. 2Add mustard seeds and saute for 30 seconds-till you hear popping noises.
3. 3Add curry leaves- BE CAREFUL, they pop hot oil!
4. 4Add onions and peppers- sweat for about 30 seconds.
5. 5Add chopped garlic, chilies and turmeric.
6. 6Saute for about 5-7 minutes, until the onions and peppers are soft.
7. 7Add peas and carrots mixture, cumin powder and salt.
8. 8Saute for about 7-10 minutes- you want all the veggies to be soft and cooked through.
9. 9Meanwhile in a small bowl, add the cubed tofu, a pinch of turmeric, cumin powder, coarse black pepper and some cayenne pepper (totally optional!).
10. 10Mix and set aside to marinate for a bit.
11. 11Once the veggies are cooked, add the tofu- saute until slightly brown and soft enough that it crumbles.
12. 12Add juice form half a lemon and half of the chopped cilantro.
13. 13Mix and add the diced boiled potato, and toss until everything is coated, soft and taste for salt/spices. Using a masher, mash the mixture until mushy and until the veggies are small. Set aside to cool. Once cooled, add a bit of the breadcrumbs and mix with your hands. Start forming into thick patties (mixture should make 4). If its still giving you a hard time, add more breadcrumbs. Make 4 patties, place on a plate and wrap with plastic wrap until ready to use.
14. 14In a small skillet sprayed with PAM over medium-high heat, add one patty at a time. Cook for about 2 minutes on each side- until browned and crispy.At the same time, saute the thick slices of onion, until charred and slightly soft.
15. 15Spread a generous amount of the chutney spread on each side on the bread, place burger, onions tomato and cilantro leaves.
16. 16Serve with a slice of lemon and reduced-fat chips on the side.