Ingredients (makes 4 burgers):
  • 350g silken tofu
  • ‘no egg’ egg replacer
  • 75g Hovis (medium-sliced wholemeal) breadcrumbs
  • 2 heaped teaspoons marmite
  • calorie controlled cooking spray (or oil from your daily healthy allowance)
  • fresh rosemary – about two sprigs, pick the leaves off the woody stalk


  1. Wrap the tofu in a clean tea towel or muslin cloth.  Squeeze hard and get as much liquid out as you can. Put the tofu in a bowl, add ‘no egg’, bread crumbs and marmite. Mix well with your hands and form into 4 burgers
  2. Put 2 tsp of healthy oil in a heavy base frying pan (or calorie controlled spray, works best with oil though) and heat.  Put in 4 piles of rosemary and put the burgers on top. Cook for 3 minutes on each side, then turn down the heat and cover, leave for 3 more minutes.
  3. Meanwhile, if you have spare tomatoes, chop and put in a non stick pan with black pepper a splash of water, a pinch of chilli flakes and a tbsp red wine vinegar. Bubble and roughly mash till thick.
  4. Serve the burgers on thins, on top of tomato sauce with gherkins on top and baby salad leaves.

Please let me know what you think: