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Crispy baked tofu burgers with cheese & spicy salsa
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60g plain flour
1 tsp smoked paprika
1 British Blacktail Free Range Medium Egg
1 tsp nutritional yeast
½ tsp garlic granules
½ tsp onion granules
50g panko breadcrumbs
Vegetable oil, for drizzling
450g pack The Tofoo Co. Naked XL Extra Firm Tofu, drained and squeezed dry in a clean tea towel
4 brioche burger buns, split and toasted
About 4 tbsp mayonnaise
Shredded lettuce (iceberg, little gem, dolce verde would all be great)
8 slices burger cheese
Red onion, thinly sliced
Gran Luchito Chipotle Salsa
1. Preheat the oven to 240ºC, gas mark 9. Mix together 50g flour, ½ tsp smoked paprika, ½ tsp sea salt flakes and a few twists of black pepper in one dish. Mix together the milk, egg, nutritional yeast, garlic and onion granules, and the remaining 10g flour in a second dish. Put the panko in a third dish with the remaining ½ tsp smoked paprika and season well. Brush a little vegetable oil on a parchment-lined baking tray and set aside.
2. Lay the tofu largest side down, and cut horizontally into 4 slices. Dust each slice, 1 piece at a time, in the flour, dusting off any excess. Drop into the dish of batter and use a fork to flip over so the slice is coated on all sides. Repeat, in the flour then the batter. Drop into the panko and use your clean hand to coat the tofu on all sides. Repeat with all the slices.
3. Lay the breadcrumbed tofu on the prepared tray, spacing evenly. Drizzle with a little more oil. Bake for 10 minutes, then turn over and bake for a further 10 minutes, or until golden brown and crispy.
4. Spread the bottom halves of the toasted burger buns with mayo. Top with some shredded lettuce, followed by the tofu burger, 2 slices of burger cheese, a little red onion and a spoonful of the chipotle salsa.
Typical values per serving:
This recipe was first published in September 2021.