Serves 4 | Cook 15 mins
4 tbsp soya or groundnut oil
1 red onion, roughly chopped
2 sticks celery, roughly chopped
2 cloves garlic, roughly chopped
110g dried apricots, roughly chopped
120g smoked tofu
60g fresh white breadcrumbs
1 free-range egg
1 tsp chopped fresh sage leaves
1 tsp chopped fresh thyme leaves
plain flour, for dusting
crushed sea salt and freshly ground black pepper
4 floured burger baps, to serve
Smoked tofu and apricot burgers
1. Heat 2 tablespoons of the oil in a frying pan, over a medium heat. Add the onion, celery and garlic and cook for 4 minutes. Add the apricots and cook for a further 2 minutes. Remove from the heat and transfer everything to a food processor and wipe out the pan with kitchen paper.
2. Dry the tofu with kitchen paper and tear it into pieces. Add to the food processor and pulse to form a chunky paste. Season to taste.
3. Mix the breadcrumbs, egg, sage and thyme in a large bowl. Add the paste to the egg and herb breadcrumb mix and fold in until evenly combined.
4. Divide the mixture into 4 equal portions and, using floured hands, mould the mixture into burger shapes.
5. Heat the remaining oil in the frying pan over a high heat, add the burgers and cook for about 3 minutes on each side or until golden all over. Serve in floured burger baps