This burger came out perfect! It has crispy breaded tofu, super-juicy creamy crunchy salad, spicy mushrooms with a dash of chipotle and homemade oven baked potato strips on the side.
I got some tempura flour for Christmas, so I decided to give the breaded tofu a try. The result was really amazing - crispy outside, juicy inside and very flavorful. If you don't have tempura flour then regular bread crumbs and barbecue sauce will also do the trick.
serves 4-6 people
- burger buns
- 9 oz / 250 g firm tofu
- bread crumbs
- a few Tbsp tempura flour
- your favorite vegan barbecue sauce
- little bit of salt
- some oil
Prepare tofu the night before by cutting it to 10 medium-sized slices and rubbing the slices with some salt and barbecue sauce. Leave the tofu slices in the fridge to marinate over night. The next day mix a few tablespoons of tempura flour with a little bit of water and dip the marinated tofu slices first into tempura and then roll them in the bread crumbs and fry them on a hot pan in oil on both sides until golden brown.
- medium iceberg lettuce head
- 2 carrots
- a medium-sized piece of root celery
- 1 ½ cups / 400 g vegan mayo (I used soy)
- spring onions
- 2 Tbsp of your favorite vegan barbecue
- soy sauce to taste
Chop the lettuce and mix it with grated carrots, grated root celery, chopped spring onions, mayo, barbecue sauce and soy sauce.
- some oil for frying
- 3 ½ cups / 250 g sliced white mushrooms
- salt to taste
- chipotle pepper powder to taste
Heat up some oil on a pan. Add mushroom slices, some salt and chipotle pepper powder. Fry for a couple of minutes stirring occasionally.
Oven-baked potato strips
- 10-15 medium potatoes
- 3-4 Tbsp oil
- salt to taste
- some spicy tomato sauce for serving
Preheat the oven to 440 F / 225 C. Wash and peel the potatoes, cut them into strips and put them into a big bowl. Add salt and oil and use your hands to mix the potatoes, oil and salt together. Pour the potatoes on a baking tray covered with parchment paper and cook them for about 35 minutes at 440 F / 225 C until golden brown and crispy.
To make a burger, spread some salad on a roll, add two slices of breaded tofu and mushrooms and then the other roll to top. Serve with potato strips and your favorite spicy tomato sauce.