Done in one: Pumpkin tofu burgers with herb mayonnaise 

Who doesn’t love a burger night? These veg-forward buns are bursting with goodness and will still satisfy comfort-food cravings.

SERVES 4

• 380g firm tofu
• 300g grated pumpkin (or squash)
• 180g tahini
• 13g chopped flat-leaf parsley leaves
• 2 tbsp nutritional yeast
• sea salt and cracked black pepper
• 2 tbsp extra virgin olive oil
• 4 burger buns, halved
• 150g grated beetroot
• 150g grated carrot
• 150g caramelised onion relish
• 8 butterhead lettuce leaves
• pickles, to serve

HERB MAYONNAISE

• 225g whole egg mayonnaise
• 2 tbsp chopped basil leaves
• ½ tsp finely grated garlic

• Preheat oven to 200C/ 180C fan/gas 6. Place the tofu between sheets of absorbent kitchen paper and press firmly to release any excess moisture.
• Using your fingertips, crumble the tofu into small pieces into a bowl. Add the pumpkin, tahini, parsley, nutritional yeast, salt and pepper and mix to combine.
• Heat a large ovenproof nonstick frying pan over medium heat. Divide the pumpkin and tofu mixture into four large flat patties. Add the oil and cook the patties for 8 minutes each side or until golden and crisp. Transfer the pan to the oven and bake the patties for 15 minutes.
• To make the herb mayonnaise, mix the mayonnaise, basil and garlic in a bowl to combine.
• Spread each bun base with herb mayonnaise and divide the beetroot, carrot, caramelised onion, lettuce and pumpkin tofu patties between bun bases. Sandwich with the bun tops and serve with pickles.

TIP Turn up the heat with some store-bought chilli sauce, if you like.