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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.
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.
Make the nut-free satay sauce: Combine all ingredients in a small saucepan. Heat gently for 5 minutes stirring until well combined and thick.
Pour vinegar, a little salt and oil over cucumber, season, and toss. Leave to marinade until ready to build burgers.
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.
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
Directions
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.
Make the nut-free satay sauce: Combine all ingredients in a small saucepan. Heat gently for 5 minutes stirring until well combined and thick.
Pour vinegar, a little salt and oil over cucumber, season, and toss. Leave to marinade until ready to build burgers.
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.
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.
