Pregnancy Friendly Garlic Herb Tofu Burgers with Lemon
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Learn more →Ingredients
4 servings
For the patties
- 1 block (14 oz) extra-firm tofu
- ⅓ cup panko breadcrumbs
- 1 large egg, lightly beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp lemon zest
- 1 tbsp soy sauce
- 1 tsp dijon mustard
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the lemon-herb sauce
- ⅓ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- 1 small clove garlic, minced
- 1 tbsp fresh parsley, finely chopped
- salt and pepper, to taste
For serving
- 4 burger buns
- 4 leaves butter lettuce
- 1 medium tomato, sliced
- lemon wedges, for serving (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels or a clean kitchen towel, pressing down with your hands or a heavy skillet for at least 30 minutes, until the block feels noticeably drier and firmer.
- 2
While the tofu presses, make the lemon-herb sauce: stir together the mayonnaise, lemon juice, lemon zest, minced garlic, and parsley in a small bowl until smooth. Season with salt and pepper to taste, then refrigerate until ready to serve.
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