Tofu and mushroom burger with yogurt coleslaw

Ingredients

For 1 serving

• Tofu150 g
• Button mushrooms100 g
• Breadcrumbs20 g
• Egg whites30 g
• Soy sauce1 teaspoon
• Hamburger bun1
• Cabbage60 g
• Nonfat Greek yogurt50 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, eggs, soy,

Method

1. Clean the button mushrooms with a damp cloth and chop finely. Cook them in a dry pan over medium-high heat for 5–6 minutes, stirring, until all their liquid has evaporated and they are dry; let them cool slightly.
2. Drain the tofu, pat it dry and blitz it with the mushrooms, breadcrumbs, egg whites and soy sauce until the mixture holds together; if too soft, add a little more breadcrumbs.
3. With wet hands shape a burger about 2 cm thick, pressing the edges firmly so it doesn't break while cooking.
4. Remove the outer leaves from the white cabbage, wash it and shred it very finely; mix it with the Greek yoghurt and a pinch of salt.
5. Heat the extra virgin olive oil in a non-stick pan over medium heat and cook the burger for 4 minutes per side, turning with a wide spatula, until well browned and hot in the middle.
6. Toast the burger bun cut side down in the same pan for 1 minute until golden, and fill it with the burger and coleslaw.