1.Heat olive oil in a medium frying pan over high heat; cook onion, stirring frequently, for 5 minutes until browned. Transfer to a food processor with rice, beans, paprika, onion and garlic powders, barbecue sauce and flour; season. Pulse until mixture comes together.
2.Line a tray with plastic wrap. With damp hands, shape ⅓-cup amounts of mixture into six 8cm (3¼in) patties. Place on tray; freeze for 20 minutes or until firm (see tips).
3.u in half horizontally to make two 1.5cm (¾in) thick slices. (Take care with cutting the tofu as it is fragile.) Using an 8cm (3¼in) cutter, carefully cut one round from each tofu slice, reserve offcuts (see vegan hacks). Combine vegan mayonnaise and turmeric in a small bowl.
4.Preheat grill (broiler) on high. Place muffin halves, cut-side up, on an oven tray; place under grill until lightly toasted.
5.Heat half the extra oil in a non-stick frying pan over medium heat. Lightly dust patties with extra flour. Cook patties for 3 minutes on each side or until browned. Top toasted muffin bases with patties and a slice of cheese; place under grill for 30 seconds or until melted.
6.Heat remaining oil in same pan; cook tofu rounds for 2 minutes on each side or until crisp and golden. Place on cheese-topped pattie.
7.Place a tablespoon of turmeric mayonnaise in the centre of each tofu round to resemble an egg yolk. Add tomato sauce to taste and top with muffin lid.
This recipe makes 6 patties but you’ll only need 2 to make this recipe; freeze the remaining 4 patties in an airtight container between sheets of baking paper for up to 2 months. To use, cook from frozen.
Tofu off cuts can be added to a fruit smoothie for an added protein hit.
If you’re entertaining vegetarians or vegans this Christmas, our recipe, which is also gluten-free, is a tasty option as a centrepiece main course. Brimming with punchy Mediterranean flavours, it’s bound to be a real showstopper.