Tofu hamburger

Drain the tofu by placing a plate or something similar on top for about 10 minutes.
Finely chop the green onions and onions.

Heat 1 tablespoon of olive oil in a frying pan and fry the sliced ​​green onions and onions. Add a little salt and pepper. After frying for about 5 minutes, turn off the heat and allow to cool. (If you don't have time, it's a good idea to cool it down with ice water.)

Add [A] to the drained tofu and mix well, then add [2], which has been heated and mix even more.

Divide the seeds you have made into quarters. (It is recommended to roll it up with a little olive oil on your hand and not stick to your hands.

Heat 1 tablespoon of olive oil in a frying pan and cook the seeds in 4 equal parts. Bake for about 5 minutes and turn it over and cover. Bake like this for about 3 minutes.

Cover and after 3 minutes, add the white wine. Remove the alcohol content and remove the hamburger into a batter or something similar.

[Making the sauce]
Cut the cherry tomatoes into wedges, then slide the knife to remove the skin. Julienne the basil. Add these to the white wine remaining in the frying pan from step [6], then add the tomato sauce and mix until it becomes a sauce.

When the tomatoes start to lose their shape, put back the hamburger you've removed and add 1 teaspoon of soy sauce to add a aroma.

Heat 10g of butter in another frying pan, add a little salt, and fry the spinach (boiled, cut into 3cm lengths).

Place an appropriate amount of fried spinach on a plate and place the hamburger on top. Pour it with plenty of tomato sauce and sprinkle it with Italian parsley and it's done.