Jamie tackles a “fast food favorite but not as you know it”: a tofu burger, stacked with cheese, pickles, and homemade sauce, on a bed of crunchy rainbow salad. “Tofu is great value, really high in calcium, protein, and low in fat.”
Crafting the Tofu Patty:
First, press out about four tablespoons of liquid from the tofu block to ensure crispy edges.
| Tofu Patty Ingredients | Quantity | Notes |
| Tofu | 1 block | Press out excess liquid |
| Wholemeal Breadcrumbs | ~75 grams | |
| Egg | 1 | |
| Marmite | 2 teaspoons | Or pesto, harissa, miso for variations |
Combine the tofu, breadcrumbs, and egg. The key flavoring? Marmite. “You’ll either love it or hate it,” Jamie chuckles. He emphasizes tofu’s role as a “great carrier of flavor,” suggesting alternatives like pesto, harissa, or miso. Mix well and shape into four patties.
For an “amazing tip” to add flavor and crunch, fry some rosemary in oil until it turns into “little crisps.” Lay the patties on top of the rosemary to cook, about 3 minutes per side, until they have “great color, crispy, soft and sort of nice in the middle.”
Homemade Sugar-Free Ketchup & Rainbow Salad:
Next, a “vitamin-packed homemade ketchup with no sugar.”
| Homemade Ketchup Ingredients | Quantity | Notes |
| Ripe Tomatoes | ~8 | Fresh (or tinned if preferred) |
| Salt & Pepper | To taste | |
| Chili Sauce/Dried Flakes | A tiny bit | For spice |
| Red/White Wine Vinegar | ~1 tablespoon | For acidity and piquancy |
| Fresh Basil | A few leaves |
Chop ripe tomatoes and add them to a pan. Season with salt, pepper, and a hint of chili. Add vinegar for that ketchup “twang.” Jamie skips sugar, relying on the natural sweetness of ripe tomatoes. Tear in fresh basil. As it cooks, use a potato masher to break down the tomatoes.
For the “hybrid of a slaw-come-salad-come-kind-of-shred vibe,” use a wide range of colorful, crunchy veg – sliced, chopped, ribboned, and even crinkle-cut for “real retro fun.” Mix them up to create a “massive bed of goodness and color.”
The dressing for this rainbow salad:
| Salad Dressing Ingredients | Quantity |
| :————————- | :————– |
| Plain Live Yogurt | A good dollop |
| Basil | A handful |
| Dijon Mustard | A spoonful |
| White Wine Vinegar | A splash |
| Salt | A little bit |
| Chili | ~Half a chili |
Whizz these ingredients until smooth and drizzle over the salad.
Building the Burger:
To assemble, use wholemeal buns (double the fiber of white, on average). Add the cheesy tofu patty (Jamie uses just 50g of cheese to keep it light), a generous dollop of the tangy tomato sauce, and two or three pickles. “Really healthy, totally balanced…The tomato sauce is delicious, texture in there, it’s soft on the inside, crispy on the outside. That, my friend, with the salad, unbelievable!”
