Tofu & Red Kidney Bean Rissoles

Great as the hero in a meat-free burger. Red beans add texture and flavour to the humble tofu rissole - enjoy hot or cold for mealtime or snacktime.

MAKES: 6-16 depending on rissole size

1 Pack of Earth Source Foods Firm Tofu
or 1½ tubs Soft Tofu
1 Cup cooked red kidney beans
(or 400g drained can biodynamic / organic beans)
100g (¾ cup) besan/chickpea flour
1 Red or brown onion chopped finely
Handful parsley leaves chopped finely
Oregano chopped finely (fresh or dried)
or other herbs to taste
Salt & pepper to taste
Oil for frying

Mash tofu by hand with a fork or knife, or chop coarsely in blender.
Add lightly mashed kidney beans and mix in together all other ingredients, add a little water if required to get a moist but firm consistency.
Shape into burgers or rissoles.
Lightly roll in some extra besan/chickpea flour and dust off excess.
Fry in hot oil or an oiled grill plate until browned on all sides.

If omitting the egg, the burgers can be placed on a greased baking tray and baked at 180ºc for approximately 20 minutes.

With a freshly made tomato sauce (see separate recipe below)


4 Large tomatoes or a 400gms tin of biodynamic / organic tomato pieces
I Medium onion chopped finely
1 Small chilli (to taste) chopped finely
2 Cloves of garlic chopped finely
1 Teaspoon sugar
Salt & pepper to taste
Olive oil for frying

If tinned tomatoes, open can and set aside.
If fresh tomatoes – place in boiling water for 30 secs then remove skin and chop into chunks.
Fry garlic and chillies in a little olive oil and saute lightly. Add onions and cook until lightly browned. Add tomatoes and mash in pan. Add sugar and seasoning and simmer for 10 mins until thickened. Serve as an accompaniment to burgers or rissoles.


Tofu & Red Kidney Bean Rissoles
Suited Tofu Style - Firm Tofu - Soft Tofu