Name: Smoked tofu vegan burger
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: vegetable oil , for frying -; 1 sweet potato (200g), peeled and cut into small chunks -; 1 tbsp olive oil -; 1 small onion , finely chopped -; 1 garlic clove , crushed -; 1 tsp cumin -; 1 tsp smoked paprika -; 1 tsp garlic salt -; 225g pack smoked tofu (we used The Tofoo Co.) -; 50g roasted cashews -; 1 tsp English mustard -; 150ml soy milk -; 75g plain flour -; 50g panko breadcrumbs -; 1 tsp garlic salt -; ½ tsp cayenne pepper -; 1 tbsp icing sugar -; 1 tsp baking powder -; ¼ red cabbage , finely shredded -; 1 carrot , grated -; 2 tbsp chopped coriander -; ½ lime , juiced -; 2 tsp sesame seeds -; vegan mayonnaise (we used Rubies in the Rubble) mixed with ½ tbsp Sriracha -; vegan burger buns , halved and toasted -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Smoked tofu vegan burger

1. vegetable oil , for frying -

2. 1 sweet potato (200g), peeled and cut into small chunks -

3. 1 tbsp olive oil -

4. 1 small onion , finely chopped -

5. 1 garlic clove , crushed -

6. 1 tsp cumin -

7. 1 tsp smoked paprika -

8. 1 tsp garlic salt -

9. 225g pack smoked tofu (we used The Tofoo Co.) -

10. 50g roasted cashews -

11. 1 tsp English mustard -

12. 150ml soy milk -

13. 75g plain flour -

14. 50g panko breadcrumbs -

15. 1 tsp garlic salt -

16. ½ tsp cayenne pepper -

17. 1 tbsp icing sugar -

18. 1 tsp baking powder -

19. ¼ red cabbage , finely shredded -

20. 1 carrot , grated -

21. 2 tbsp chopped coriander -

22. ½ lime , juiced -

23. 2 tsp sesame seeds -

24. vegan mayonnaise (we used Rubies in the Rubble) mixed with ½ tbsp Sriracha -

25. vegan burger buns , halved and toasted -

How to cook deliciously - Smoked tofu vegan burger

1. Stage

Put the sweet potato in a microwaveable bowl, cover with cling film and cook on high for 3 mins until soft. Heat the oil in a non-stick frying pan and fry the onion with a big pinch of salt until soft, around 5 mins. Add the garlic and spices and cook for 2 mins more, then set aside. Blitz the tofu with the cashews in a blender, then tip in the sweet potato and fried onions. Season and blitz again until combined. Shape into four burger patties and set aside in the fridge on a lined baking tray while you make the slaw.

2. Stage

Make the slaw by combining the ingredients in a bowl, then set aside until needed. When you’re ready to fry the patties, mix the mustard with the soy milk in one bowl, then mix the remaining coating ingredients in another bowl. In turn, take each patty and dip into the flour mixture, then into the soy milk mixture, then back into the flour mixture. Repeat this again so you get a really nice crust on the patties.

3. Stage

Pour the vegetable oil into a large frying pan over a medium-high heat - you want the oil to come about 2cm up the side of the pan. Once hot, use a spatula to carefully add the patties and gently fry for 1 min on each side until crispy, then leave to drain on kitchen paper. Serve the burgers in burger buns, topped with the slaw and drizzled with the mayo.