Vegan Denver Omelet Burger

 

 12 ounces extra firm tofu, drained and pressed

1/2 cup plus 2 tablespoons canola or other vegetable oil, divided, plus more for frying

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon mustard powder

1/2 teaspoon cumin

1/4 teaspoon turmeric

1/4 teaspoon paprika

1 cup diced onion

1 red bell pepper, cored, seeded, and diced

1/8 teaspoon salt

1/4 cup imitation bacon bits, store bought or homemade

1/4 cup recipe for Diced "Ham"

1/2 teaspoon liquid smoke

1 cup chickpea (garbanzo) flour

Directions:

In a blender, combine the tofu, 1/2 cup oil, garlic powder, onion powder, mustard powder, cumin, turmeric, and paprika, process until smooth. Transfer to a mixing bowl and set aside.

Preheat 2 tablespoons oil in a frying pan. Add the onion, bell peppers, and salt. Saute until just beginning to brown. Remove from the heat and add to the tofu mixture.

Fold in the "ham", bacon bits, and liquid smoke.

Add the chickpea flour and mix. The mixture is wet and sticky, but you should be able to form it into 6 patties.

Preheat plenty of oil in a frying pan and pan fry for about 5 minutes per side, or until golden and crispy.

Serving Tip:

Serve up warm topped with some salsa or non dairy sour cream. On a toasted English muffin or bagel with some home fries or hash browns.

Recipe from the book "The best veggie burgers on the planet" you can find this book in my Amazon widget to the right hand side of the blog, click it and check it out.   Photos by Laura Spear

Bon Appétit,