Epic tofu burger

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.

Spicy mushrooms:

  • 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.