Pea Burger with Tofu Mayo

Vegan burger made with spinach, peas and cilantro with homemade tofu mayo.

  • Servings
    4 Patties
  • Prep Time
    30 Min
  • Cook Time
    10 Min

Cooking Directions

Pea Burger:

  • In a food processor pulse cilantro and spinach into a fine chop but not purée, alternately chop the greens by hand. Pulse the green peas a few times to a rough chop. Add it to a large bowl. Add the greens, half the chickpea flour and remaining ingredients. And mix well. If the mixture is too loose and another tablespoon of chickpea flour and mix. Set it in the fridge for 30 minutes to one hour to firm up.
  • Divide the mixture into 3-4 patties. Warm oil in a frying pan. Fry the patties on medium heat for 3-4 minutes on each side till firm and golden. Warm the buns. Spread the mayo, place the patty, greens, tomato and serve.

Tofu Mayo:

  • Place the garlic in a small food processor and mince. Add all the ingredients and process to get a smooth silky texture, about 1 minute. Taste and adjust the seasoning and flavor. Transfer the mayo into a clean jar. Your mayo will stay fresh in a tightly closed container for 4-5 days. And because it’s so low in calories compared to regular mayo you can use it generously.


Pea Burger:

  • 2 cups defrosted peas
  • 2 cups baby spinach finely chopped
  • 1 cup cilantro finely chopped
  • ½ -¾ cup chickpea flour or any flour for binding, (chickpea flour for added protein, fiber and lighter texture)
  • 1 inch piece ginger minced
  • 2 green onions finely chopped
  • ½ tsp. baking powder
  • ½ jalapeno optional but highly recommended
  • Oil or ghee for pan frying
  • Sea salt and pepper to taste

Tofu Mayo:

  • 1 pkg. House Foods Tofu Soft or Medium Firm ( medium yields thicker texture)
  • 2 tsp. mirin
  • 2 tsp. white wine vinegar or rice vinegar
  • ½ -1 tsp. maple syrup to balance the vinegar
  • 1 clove garlic
  • sea salt and freshly Ground black pepper as needed
  • 1 Tbsp. avocado oil or any neutral tasting oil (optional: for extra velvety texture)
  • 1 tsp. prepared horseradish mustard or wasabi (use as little or as much as you like because some people don’t like strong flavors)

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