Vegetable tofu burgers from The Tofu Cookbook by Becky Johnson

Ingredients

• 250 g/9 oz frozen mixed vegetables, such as corn, green beans, (bell) peppers
• 1 garlic clove, crushed
• 30 ml/2 tbsp light soy sauce
• 250 g/9 oz firm tofu, drained and crumbled
• 115 g/4 oz/2 cups fresh breadcrumbs
• 15 ml/1 tbsp tomato purée (paste)
• small bunch of fresh coriander (cilantro) or parsley (optional) salad leaves
• 1 tomato, thinly sliced
• 45 ml/3 tbsp vegetable oil
• sea salt and ground black pepper
• 4 potatoes, peeled and cubed
• 2 leeks, coarsely chopped
• ½ cucumber, thinly sliced