Sesame Fusion Tofu Burgers Recipes

TOFU BURGER

Steps:

• Put the tofu on to press for 20 minutes. Either use a tofu press or place the tofu on a plate with another plate on top of it and then place something heavy on top like a heavy pot.
• Preheat the oven to 350°F (180°C).
• When pressed, cut the tofu into four square burgers.
• Line a baking tray with parchment paper. Place the tofu burgers evenly on the parchment paper and bake in the oven for 30 minutes, turning the tofu over after 15 minutes.
• Mix up the marinade sauce by adding soy sauce, maple syrup, peanut butter and garlic powder to a bowl and whisking together.
• When the burgers have finished baking, brush marinade sauce generously onto both sides of the burgers and leave them to marinate for 5 minutes.
• Heat up a pan with a little oil and when hot, add the tofu burgers to the pan and fry on each side until golden.
• Brush on more marinade sauce while the tofu is frying. The tofu burgers are ready to serve.
• Mushroom sauce: Add sliced mushrooms and soy sauce to a skillet, cover with a lid and turn the heat to medium high.
• When the mushrooms have released their water and are bubbling away remove the lid and let the excess water cook off.
• When the water is mostly evaporated, pour in the coconut cream and bring to a simmer.
• Make a cornstarch slurry by mixing the cornstarch with a little coconut cream or water until smooth.
• Pour it into the sauce and mix it in. Keep stirring until the sauce thickens.
• Prepare your hamburger buns, adding lettuce, sliced tomato and pickles.
• Add the tofu burger, top it with mushroom sauce and serve.

TUNA BURGER WITH TOFU GINGER SESAME SAUCE

Steps:

• Chop the tuna into chunks, add them to a food processor, and pulse a few times to break up the pieces. In a bowl mix the soy sauce, oil, lime juice, cilantro, and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties and grill.
• For the sauce, cut the tofu into chunks and put them into a blender with the ginger, cilantro, chile, sesame oil, lime juice, soy sauce, water, and salt and pepper, to taste. Puree, taste, and adjust seasoning. Top the burgers with the sauce and garnish with the spicy sprouts.

SMOKED TOFU VEGAN BURGER

Steps:

• 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.
• 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.
• 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.

SESAME-CRUSTED TOFU WITH GINGERY NOODLES

Steps:

• Tip the beaten egg onto a plate and coat the tofu in it. On a plate, mix the cornflour, sesame seeds and seasoning and dip the tofu pieces into it. Set aside.
• Heat the wok and add 2 tbsp of the oil, plus the carrots, and stir-fry until tender, adding a few splashes of water if they start to stick. Add the chilli, garlic, ginger and most of the spring onions, and fry for a few more mins. Meanwhile, cook the noodles following pack instructions, drain, then toss into the vegetables, along with the syrup and soy.
• Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces, a few mins each side, until golden. Remove and drain on kitchen paper. Scatter with the remaining spring onions and serve with the noodles and a little extra soy sauce, if you like.