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Margo
Seaweed burger
Burger of tofu and seaweed, ginger, egg, panko, miso and shischimi togarashi with lettuce, tomato and gherkin on a bun.
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Ingredients
Directions
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Let the tofu drain. Place a clean tea towel on a plate for this. Put the tofu on and fold the edges of the cloth over the tofu.
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Put a heavy pan (or something else heavy) on the tofu and let stand for 30 minutes, so that as much moisture as possible comes out.
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Preheat the oven to 220 ° C.
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Prak the tofu with a fork or puree tamper and put in a bowl.
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Slice the dried seaweed finely and leave in a bowl with water for 10 minutes. Drain and squeeze out the excess moisture.
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Peel and grate the ginger. Put with the seaweed, egg, panko, miso and shischimi togarashi at the tofu.
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Mix together and form citizens with moist hands. Place the burgers on a griddle covered with parchment paper.
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Bake the burgers for about 10 minutes in the middle of the oven. Turn the burgers, add the rolls and bake for another 10 minutes.
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Meanwhile, cut the tomatoes and pickles into slices. Mix the iceberg lettuce with the mayonnaise.
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Take out the sandwiches and burgers from the oven. Halve and siege in succession with the iceberg lettuce, a burger, tomato and pickles and cover with the top.
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Nutrition
410Calories
Sodium0% DV1.000mg
Fat32% DV21g
Protein40% DV20g
Carbs11% DV32g
Fiber24% DV6g
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