Enjoy the soft and fluffy homemade tofu patties in these delightful Asian satay style burgers. Microwaving tofu wrapped in a paper towel removes some of the water from tofu, making it easier to use.

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Satay Style Tofu Burger Recipe
Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
For the tofu patties:
 300 g [ 1 block] plain firm tofu
 1 small carrot, grated
 ½ onion, chopped
 ¼ cup garlic chives, chopped
 ½ cup breadcrumbs
 1 tbsp soy sauce
 1 tbsp VGood peaNOT chickpea butter crunchy
 extra virgin avocado oil
For the nut-free satay sauce:
 3 tbsp VGood peaNOT chickpea butter crunchy
 1/2 cup coconut milk
 1 tbsp soy sauce
 1 tbsp curry powder
 1 tsp maple syrup
 ½ lime, juice only
For the burgers:
 4 burger buns
 2-3 lettuce leaves
 4 slices plant-based cheese
 ¼ cucumber, peeled into thin ribbons
 1 red capsicum, thinly sliced
 1 tbsp rice vinegar
 2 tsp extra virgin avocado oil
 Salt & pepper
 mint and coriander, to garnish
1

Make the tofu patties: Wrap the tofu in a paper towel, place on a heatproof plate and microwave high for 2 minutes. Let cool and set aside. Heat a dash of oil in a fry pan, sauté carrot, onion, and garlic chives for 3 minutes or until soft, then let cool. Mash the tofu, mix with cooked vegetables, breadcrumbs, soy sauce and chickpea butter. With your hands, make the mixture into 4 burger patties. Add more bread crumbs if the mixture is too wet.

2

Make the nut-free satay sauce: Combine all ingredients in a small saucepan. Heat gently for 5 minutes stirring until well combined and thick.

3

Pour vinegar, a little salt and oil over cucumber, season, and toss. Leave to marinade until ready to build burgers.

4

Preheat the grill to 230°C. Line a baking tray with baking paper and place patties on. Drizzle generously with oil. Grill for 7 minutes, flip, then grill for 5 more minutes. Add cheese slices on top and grill for a further 2 minutes, until the cheese is deliciously melted. (Keep an eye on the grill as things cook quickly.) Place buns on a lined baking tray and drizzle with oil, pop in the oven for a few minutes or until warmed.

5

To serve: Spread some satay sauce on the bottom bun. Top with lettuce, tofu burger, plant-based cheese, cucumber & capsicum, a drop of sauce, herbs, then complete the burger with the top bun.

Ingredients

For the tofu patties:
 300 g [ 1 block] plain firm tofu
 1 small carrot, grated
 ½ onion, chopped
 ¼ cup garlic chives, chopped
 ½ cup breadcrumbs
 1 tbsp soy sauce
 1 tbsp VGood peaNOT chickpea butter crunchy
 extra virgin avocado oil
For the nut-free satay sauce:
 3 tbsp VGood peaNOT chickpea butter crunchy
 1/2 cup coconut milk
 1 tbsp soy sauce
 1 tbsp curry powder
 1 tsp maple syrup
 ½ lime, juice only
For the burgers:
 4 burger buns
 2-3 lettuce leaves
 4 slices plant-based cheese
 ¼ cucumber, peeled into thin ribbons
 1 red capsicum, thinly sliced
 1 tbsp rice vinegar
 2 tsp extra virgin avocado oil
 Salt & pepper
 mint and coriander, to garnish

Directions

1

Make the tofu patties: Wrap the tofu in a paper towel, place on a heatproof plate and microwave high for 2 minutes. Let cool and set aside. Heat a dash of oil in a fry pan, sauté carrot, onion, and garlic chives for 3 minutes or until soft, then let cool. Mash the tofu, mix with cooked vegetables, breadcrumbs, soy sauce and chickpea butter. With your hands, make the mixture into 4 burger patties. Add more bread crumbs if the mixture is too wet.

2

Make the nut-free satay sauce: Combine all ingredients in a small saucepan. Heat gently for 5 minutes stirring until well combined and thick.

3

Pour vinegar, a little salt and oil over cucumber, season, and toss. Leave to marinade until ready to build burgers.

4

Preheat the grill to 230°C. Line a baking tray with baking paper and place patties on. Drizzle generously with oil. Grill for 7 minutes, flip, then grill for 5 more minutes. Add cheese slices on top and grill for a further 2 minutes, until the cheese is deliciously melted. (Keep an eye on the grill as things cook quickly.) Place buns on a lined baking tray and drizzle with oil, pop in the oven for a few minutes or until warmed.

5

To serve: Spread some satay sauce on the bottom bun. Top with lettuce, tofu burger, plant-based cheese, cucumber & capsicum, a drop of sauce, herbs, then complete the burger with the top bun.

Satay style tofu burgers