Pea burger with tofu Mayo

I believe you should never eat with guilt. Food should be enjoyed in moderation with all your senses. Having said that there are certain foods I simply love and tend to enjoy them a little more than I should be eating. I’m HUMAN.  Mayo is one! I tried many lighter versions, vegan, oil free, on and on but none of them satisfy the taste and texture like the real thing. So I experimented with different ingredients to get the taste and texture I liked and ended up with this recipe that I feel is really nice without the extra oil, eggs and sweetness. If you’re looking for a better option of mayo (+ high protein) I recommend you try this recipe made with tofu. Tofu mimics the texture of mayo when blended, mustard and other flavor make this an amazing mayo substitute.

Heres the versatile recipe that can be used anywhere you would use mayo. Try experimenting with different mustards. I made this with horseradish. wasabi and regular mustard works great too.

I collaborated with House Foods Tofu to bring you this amazing recipe. I love the clean texture and fresh flavor of House Foods tofu plus it’s made with U.S grown organic soybeans.  The opinions are completely mine.

 

• Pea burger with tofu Mayo
• 2 cups defrosted peas
• 2 cups baby spinach finely chopped
• 1 cup cilantro finely chopped
• 1/2-3/4 cup chickpea flour or any flour for binding, I like chickpea flour for added protein,ffiber and lighter texture
• 1 inch piece ginger minced
• 2 green onions finely chopped
• 1/2 tsp baking powder
• 1/2 jalepeno optional but highly recommended
• Oil or ghee for pan frying
• Sea salt and pepper to taste

In a food processor pulse cilantro and spinach into a fine chop but not purée, alternately chop the greens by hand. Pulse the green peas a few times to a rough chop. Add it to a large bowl. Add the greens, half the chickpea flour and remaining ingredients. And mix well. If the mixture is too loose and another tablespoon of chickpea flour and mix. Set it in the fridge for 30 minutes to one hour to firm up.

Divide the mixture into 3-4 patties. Warm oil in a frying pan. Fry the patties on medium heat for 3-4 minutes on each side till firm and golden.
Warm the buns. Spread the mayo, place the patty, greens, tomato and serve.

• Tofu Mayo
• 250-300 grams House Foods Organic silken or medium soft organic tofu ( I prefer medium soft as it’s yields thicker texture)
• 2 teaspoons mirin
• 2 teaspoons white wine vinegar or rice vinegar
• 1/2-1 teaspoon maple syrup to balance the vinegar
• 1 clove garlic
• sea salt and freshly Ground black pepper as needed
• 1 tablespoon avocado oil or any neutral tasting oil ( optional) for extra velvety texture
• 1 teaspoon prepared horseradish mustard or wasabi (use as little or as much as you like because some people don’t like strong flavors)

Place the garlic in a small food processor and mince. Add all the ingredients and process to get a smooth silky texture, about 1 minute. Taste and adjust the seasoning and flavor. Transfer the mayo into a clean jar. Your mayo will stay fresh in a tightly closed container for 4-5 days. And because it’s so low in calories compared to regular mayo you can use it generously.