Step 1

Boil the potatoes, remove the excess water and let them cool down.

Step 2

Heat a pan and cook the celery, carrot and onion (finely diced) with a tablespoon of olive oil for a couple of minutes, or until lighly golden.

Step 3

Drain the excess water from the tofu (ideally, pat it with a clean towel), crumble it in small pieces and add it to the pan with the veggies.

Step 4

Cook everything for a couple of minutes at medium heat, and add the salt. Let everything cool down.

Step 5

In a food processor, add the tofu and veggies, the potatoes, the 3 tbsp of breadcrumbs (or corn starch), the nutritional yeast and all the herbs and spices. Add more salt if needed. Blend everything until obtaining a well combined, yet firm mixture. (if the mixture is too soft, add more breadcrumbs. If it's too firm, some plant-based milk).

Step 6

Create 4 burgers and roll them into the remaining breadcrumbs on both sides.

Step 7

Cook them in a pan with two tablespoons of olive oil for a couple of minutes, or until they have formed a crust on the outside.

Step 8

Alternatively, cook them in the oven at 338°F (or 170°C) for about 10-15 minutes.

Step 9

Serve them with some veggies, some slices of bread (or a multi-grain bun) and the sauces of your liking!