Crispy Tofu Burger with Tangy Slaw
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ingredients
- 1 pound (250g) extra firm tofu, sliced in half
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 1-2 tablespoons sweetener of choice
- 1 teaspoon sesame oil
- ¼ cup flour (all purpose, gluten-free, or buckwheat)
- 1 tablespoon cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Water, as needed
- 1 cup cornflakes (gluten-free, if preferred)
- ¼ small cabbage
- 1-2 cucumbers
- ⅓ cup vegan mayonnaise
- 1-2 teaspoons harissa
- 2-3 toasted hamburger buns
Method
Step 1
Cut the tofu into 2-3 pieces, pat them dry, and marinate them for at least 20 minutes (or even overnight) in a mixture of soy sauce, rice vinegar, sweetener, and sesame oil.
Step 2
Meanwhile, prepare the wet batter by combining flour, cornstarch, paprika, garlic powder, salt, pepper, and water to achieve a smooth consistency. Adjust the water to get the desired thickness for the batter.
Step 3
Crush the cornflakes in a separate bowl and set them aside.
Step 4
Thinly slice the cabbage and cucumber. Place them in the marinade and refrigerate to create a slaw.
Step 5
Take the marinated tofu out and allow it to dry while you make the slaw.
Step 6
Dip each piece of tofu into the wet batter, ensuring they are well coated, and then coat them with the crushed cornflakes.
Step 7
Fry the tofu on both sides in a pan until they turn golden brown and crispy.
Step 8
For the sauce, mix vegan mayo and harissa to achieve the desired spiciness.
Step 9
Slice open 2-3 buns and spread a layer of harissa mayo on each side.
Step 10
Layer the bottom half of the bun with the tangy slaw.
Step 11
Place the crispy tofu on top of the slaw.
Step 12
Add an extra dollop of harissa mayo.
Step 13
Top with the other half of the bun and serve.