CRISPY TOFU BURGERS
These easy vegetarian tofu burgers feature golden crumbed tofu “patties” with plenty of salad on a soft bread roll.
The crumbed tofu is oven-baked rather than fried – it’s still deliciously crispy, but minus all that extra oil.
Choose your favourite rolls or burger buns (wholemeal or wholegrain work well for this recipe) and add a generous dollop of aioli or Japanese mayonnaise. Top with Swiss cheese, crumbed tofu patty, refreshing coleslaw, coriander and a tangy katsu-style homemade sauce.
Not a fan of tofu? For a meaty option, use chicken breasts instead.
CRISPY TOFU BURGERS
These easy vegetarian tofu burgers feature golden crumbed tofu “patties”, baked rather than fried, but still really delicious! Serve with Swiss cheese, a refreshing slaw and tangy homemade sauce.
Ingredients
TOFU
- 300 g block firm tofu (10.6oz)
- 3 Tbsp plain flour
- 1 egg
- 2 Tbsp Japanese mayonnaise or aioli
- 1 cup panko breadcrumbs (100g)
- Cooking oil spray
SLAW
- 1/2 small wombok
- 1 large carrot
- 1/2 red onion
- 2 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 2 tsp brown sugar
- 1 tsp crushed ginger
- 1 tsp sesame oil
SAUCE
- 1/4 cup tomato sauce/ketchup (60ml)
- 1 1/2 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 2 tsp brown sugar
- 1 tsp wholegrain mustard
- 1/2 tsp crushed ginger
TO SERVE
- 4 wholemeal buns/rolls
- 1/4 cup Japanese mayonnaise or aioli (60ml)
- 4 slices Swiss cheese (80g/2.8oz)
- 2 large handfuls fresh coriander
Instructions
CRUMB AND BAKE TOFU
Preheat oven to 190ºC (375ºF) fan bake. Pat tofu dry with paper towels. Slice through the middle horizontally, then vertically, to form four even pieces. Season all over with salt and pepper.
Place flour in a shallow bowl, whisk egg and aioli together in a separate bowl and place breadcrumbs on a plate. Dip tofu into flour, then egg mixture, then breadcrumbs to coat all over.
Arrange crumbed tofu on a rack set over a roasting dish and spray lightly with cooking oil spray. Bake for 25 minutes, until golden and crisp.
PREPARE SLAW
Meanwhile, shred wombok, grate carrot and finely dice onion. Place in a large bowl. Whisk vinegar, oil, sugar, ginger and sesame oil together. Pour over slaw and toss to combine. Season to taste with salt and pepper.
MAKE SAUCE
Combine all sauce ingredients in a small bowl. Season to taste with salt and pepper.
SERVE
Cut buns in half. Spread mayonnaise/aioli onto the bottom half of each bun, then top with cheese, tofu, slaw, coriander and sauce. Add the tops of the buns. Serve with extra slaw on the side (toss together with extra mayonnaise or aioli, if you like).
Recipe Notes
WINE MATCH: A Riesling.
GLUTEN-FREE OPTION: Swap flour for plain gluten-free flour, or white or brown rice flour. Make sure aioli/mayonnaise is gluten-free and use gluten-free panko breadcrumbs. Use gluten-free Worcestershire sauce and soy sauce. Choose your favourite gluten-free burger buns.
INGREDIENT SWAPS / NOTES: If you’re not vegetarian and don’t like tofu, you could use 2 boneless, skinless chicken breasts instead (halve horizontally to form 4 pieces). Haloumi is a good vegetarian alternative (but omit the Swiss cheese). You can use 1/2 small green cabbage instead of wombok. Swiss cheese can be swapped for any other cheese of your liking.
STORING AND REHEATING: Tofu patties are best reheated in the oven or in a frying pan with a little oil (they will go soggy in the microwave). Burgers should be assembled just before serving.
