2 SOTO tofu burgers
220 g quick-cook polenta
1/3 hokkaido pumpkin
fresh lettuce leaves
herb-flavoured salt, butter
fresh herbs of your choice
cream cheese with herbs
Add some vegetable stock to 1/4 litre of water and bring to the boil. Stir in 220g quick-cook polenta and chopped herbs of your choice. Continue stirring for 1 minute before taking off the heat and leaving to swell for 5 minutes. Cut the pumpkin into slices of approx. 1 cm thick, salt them lightly and fry them in butter. Spread the polenta approx. 1 cm thick on a chopping-board. Cut out circles of approx. 10 cm in diameter and place in the pan along with the burgers and pumpkin. Carefully cut the hot burgers in the middle, fill them with the polenta and pumpkin and arrange on a lettuce leaf. Whip the herb-flavoured cream cheese and yoghurt until creamy and season to taste. Spread the light creamy dip between the polenta and pumpkin.
Vegetable & cheese patty as an organic burger:
SOTO vegetable & cheese patty in breadcrumbs with lettuce, cucumber and/or tomato slices and a light herb mayonnaise
Tofu burger with peppercorn and cheese sauce:
Stir 1/8 litre of vegetable stock into 100g cream cheese and bring to the boil. Add 3 tablespoons of green peppercorns and 2 tablespoons of cognac and allow to thicken before seasoning to taste.