The three Ts of soy (TVP, Tofu, and Tempeh) join forces to create a protein-packed burger that will rock your socks off.

　　

Ingredients

6 Burgers

　　1 cup (96 g) TVP granules

　　1 cup (235 ml) vegetable broth

　　10 ounces (280 g) extra-firm tofu, drained and pressed

　　4 ounces (112 g) plain soy tempeh

　　1/2 cup (112 g) vegan mayonnaise, store-bought or homemade

　　2 tablespoons (34 g) Sriracha sauce

　　2 tablespoons (30 ml) sesame oil

　　1/2 cup (62 g) all-purpose flour

　　Oil, for frying (optional)

　　

Step 1

In a microwave-safe bowl, mix together the TVP granules and the broth, cover tightly with plastic wrap, and microwave for 5 to 6 minutes. Alternatively, bring the broth to a boil, pour over the TVP granules, cover, and let sit for 10 minutes. Let cool.

　　

Step 2

In a mixing bowl, crumble the tofu and tempeh. Mix in the reconstituted TVP.

　　

Step 3

Add the mayonnaise, Sriracha sauce, and sesame oil. Mix well.

　　

Step 4

Slowly knead in the flour until well incorporated and form into 6 patties. Cook as desired.

　　

Step 5

Bake at 350°F (180°C, or gas mark 4) for 30 minutes, flipping halfway through, or bake first, then finish off by lightly frying in a smidge of oil until golden and crispy, 2 to 3 minutes on each side.

　　From The Best Veggie Burgers on the Planet: 101 Globally Inspired Vegan Creations Packed with Fresh Flavors and Exciting New Tastes by Joni Marie Newman. Text © 2011 by Joni Marie Newman; photography © 2011 Rockport Publishers. Published by Fair Winds Press.