Peel your veg and grate on a regular setting (we used carrot and courgette). Squeeze out all of the water, then set aside. Chop any other veg into small pieces.
Drain and press your tofu then crumble into a bowl.
Squeeze out any more water from your vegetables, then weigh again. Add all your vegetables to the tofu.
Get your baking tray and burger mould/cutter/press ready. Put the sesame seeds for coating on a plate if using.
Ensure you have the nutritional yeast and all the spices ready, then it's time to get your hands dirty! Using your hands, mix the tofu and the vegetables together until they are fully incorporated. Add the nutritional yeast and spices (add the mixed/individual seeds if using) and mix them through. Do a seasoning taste check if you wish (if you're not used to eating raw tofu I would avoid this step).
Take a small handful of your mix and press it into a burger shape using your chosen method. We press the mix inside a pastry cutter and press it down firmly. The burgers should be about 1cm thick each. Repeat until all the mix is finished.
If you are using sesame seeds, lift a burger off the tray and press it gently onto the plate of seeds. Place seeded side up back on the tray. Repeat.
Bake at Gas Mark 6 (400f / 200c) for 20-30 minutes. The burgers should be golden brown and starting to crisp around the edges.
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