Meniere’s Recipe: Tofu Burgers, with rosemary potatoes (low sodium and vegetarian)

Here is a burger recipe that really works for my family. Meniere’s safe + vegetarian.

Rolls: I’ll upload our failure-proof sodium-free bread-roll recipe soon, but you can follow any yeast bread-roll recipe. The secret is very fresh yeast bought recently in small packets. If you make baking soda rolls, you need low-sodium baking powder. Normal baking powder is high in sodium.

1 packet or punnet of extra firm tofu
2 large eggs or 3 small eggs (a large egg is about 85 mg sodium)
2 med carrots (or a large handful of julienned carrot sticks)
1 very large or 2 large potatoes
1/2 cup flour
Mixed Italian herbs
olive oil (1/3 cup)
1 large or 2 med onions
6 med or 12 small mushrooms
1 large tsp finely-chopped garlic.
Lime juice (1/3 cup)  (Lime juice and white vinegar work as salt-substitutes for Meniere’s patients. Commercial options like no-salt have a lot of potassium, so don’t overdo them.)

Optional – chopped nuts – your choice. They must be unsalted of course.

  • Peel or scrape the potato. Wrap them in a cloth or a potato bag and microwave until fully baked. Cool a bit. Chop them into small pieces when they are cool enough to handle.
  • Chop the tofu into small cubes and place it is a large strainer. Press it until liquid runs out. It is best to get as much liquid out as possible. This is important. I also squeeze it in my hands a bit. Place in a large mixing bowl with herbs.
  • Chop the onions and mushrooms very small. Fry them in two tablespoons of the olive oil until well cooked. Cool a bit.
  • In a blender, place the eggs, lime juice and chopped, peeled carrots. Blend to a creamy consistency.
  • Put the flour in a strainer so that you can sift it onto the mix evenly.
  • Heat oven to 350 degrees F.

Mix all the ingredients, dusting the mixture with flour as you go. I mash up the potato by mixing everything with an electric hand-mixer – this gives it texture. The baked mushed-up potato act as a type of binder. You can also add sodium-free bread crumbs instead of flour if you like.

  • Add chopped nuts if desired.
  • Pour the rest of the olive oil into a baking sheet.
  • Form the mix into  6 large burger-shaped patties, and put them on the baking sheet.
  • Bake for about 25 minutes.
  • Serve with sodium-free, round hamburger-buns, salad and condiments. (Heintz and Hunts make sodium-free ketchup.)
  • Crispy rosemary potatoes make a good side dish
  • The hot sauce from the sticky tofu recipe also works with these burgers, if you like hot sauce.

Crispy rosemary potatoes

Scrape and microwave more potatoes. has great potato bags – you just put the potatoes in the microwave and press “potato” and they come out nicely baked. Or simply wrap them in a clean dish-towel while microwaving them.

When cooked, cut the potatoes into pieces or wedges and stir-fry in a little olive oil with crushed rosemary. When they are crisp and hot, people do not even notice that they have no salt.

I just toss them around until golden, and Hilton, my lawyer husband carefully browns each side of each piece – whatever works for you 🙂 They’re delicious anyway.