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Smoked tofu vegan burger

Smoked tofu vegan burger served on a plate with a napkin

Smoked tofu vegan burger

Name: Smoked tofu vegan burger
Prep time: 35 min
Cook time: 5 min
Total time: 40 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

Good Food team

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Serves 4

Easy

Prep: 35 mins

Cook: 5 mins

A star rating of 4 out of 5.19 ratingsRate

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Pack a flavour punch with this vegan sweet potato, cashew and tofu burger. It takes a little effort, but it's well worth the prep time once you taste it

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

vegetable oil

for frying

For the burger

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

For the coating

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

For the slaw

¼ red cabbage

finely shredded
1 carrot

grated
2 tbsp chopped coriander
½ lime

juiced
2 tsp sesame seeds

To serve

vegan mayonnaise

(we used Rubies in the Rubble) mixed with ½ tbsp Sriracha
vegan burger buns

halved and toasted

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Nutrition: Per serving

kcal865
fat36g
saturates6g
carbs98g
sugars32g
fibre16g
protein30g
salt1.6g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, April 2018

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A star rating of 4 out of 5.19 ratings

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