Masala-Tofu Burger Recipe

In a large skillet, spray with a generous amount of PAM and add 1/2 tablespoon vegetable oil over medium-high heat.

Add the mustard seeds and sauté for 30 seconds, until you hear them popping and smell their warm, pungent aroma.

Add the diced boiled potato to the skillet and toss everything together until well coated and soft. Taste the mixture and adjust salt or spices as needed.

Using a masher, mash the mixture until it's mushy and the vegetables are finely broken down. Set it aside to cool completely. Once cooled, add a bit of the Indian breadcrumbs and mix with your hands. Form the mixture into 4 thick patties. If the mixture is too sticky, add a little more breadcrumbs. Place the patties on a plate and wrap with plastic wrap until you're ready to cook them.

In a small skillet sprayed with PAM over medium-high heat, cook one patty at a time for about 2 minutes on each side, until browned and crispy.

At the same time, sauté the thick slices of onion in a separate spot in the pan until they are charred and slightly soft.