Name: Smoked Tofu Vegan Burger Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Vegan / Plant-Based
Ingredients: Vegetable oil, for frying; 1 sweet potato (200g), peeled and cut into small chunks; 1 tbsp olive oil; 1 small onion, finely chopped; 1 garlic clove, crushed; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp garlic salt (divided); 225g pack smoked tofu (we used The Tofoo Co.); 50g roasted cashews; 1 tsp English mustard; 150ml soy milk; 75g plain flour; 50g panko breadcrumbs; ½ tsp cayenne pepper; 1 tbsp icing sugar; 1 tsp baking powder; ¼ red cabbage, finely shredded; 1 carrot, grated; 2 tbsp chopped coriander; ½ lime, juiced; 2 tsp sesame seeds; Vegan mayonnaise (we used Rubies in the Rubble) mixed with ½ tbsp Sriracha; Vegan burger buns, halved and toasted

Ingredients

Vegetable oil, for frying

1 sweet potato (200g), peeled and cut into small chunks

1 tbsp olive oil

1 small onion, finely chopped

1 garlic clove, crushed

1 tsp cumin

1 tsp smoked paprika

1 tsp garlic salt

225g pack smoked tofu (we used The Tofoo Co.)

50g roasted cashews

1 tsp English mustard

150ml soy milk

75g plain flour

50g panko breadcrumbs

1 tsp garlic salt

½ tsp cayenne pepper

1 tbsp icing sugar

1 tsp baking powder

¼ red cabbage, finely shredded

1 carrot, grated

2 tbsp chopped coriander

½ lime, juiced

2 tsp sesame seeds

Vegan mayonnaise (we used Rubies in the Rubble) mixed with ½ tbsp Sriracha

Vegan burger buns, halved and toasted

Instructions

Step 1: Place the sweet potato chunks in a microwave-safe bowl, cover with cling film, and cook on high for 3 minutes or until soft.

Step 2: Heat olive oil in a non-stick frying pan over medium heat. Add the chopped onion with a pinch of salt and cook gently for about 5 minutes until soft.

Step 3: Add the crushed garlic, cumin, smoked paprika, and garlic salt to the pan. Cook for 2 more minutes before removing from heat and setting aside.

Step 4: In a blender, blitz the smoked tofu and roasted cashews until broken down. Add the cooked sweet potato and fried onion mixture, then blitz again until combined but still slightly textured.

Step 5: Shape the mixture into four burger patties and place them on a lined baking tray in the fridge to chill while preparing the slaw.

Step 6: In a bowl, combine the shredded red cabbage, grated carrot, chopped coriander, lime juice, and sesame seeds. Toss well and set aside.

Step 7: Prepare two bowls for coating: in one bowl, mix mustard with soy milk; in the other, combine plain flour, panko breadcrumbs, garlic salt, cayenne pepper, icing sugar, and baking powder.

Step 8: Dip each patty first into the flour mixture, then into the soy milk mixture, and back into the flour mixture. Repeat this sequence once more to build a crispy coating.

Step 9: Pour vegetable oil into a large frying pan to a depth of about 2cm and heat over medium-high. Once hot, carefully add the patties and fry for 1 minute on each side until golden and crispy.

Step 10: Drain the patties on kitchen paper to remove excess oil. Serve inside toasted vegan burger buns topped with the slaw and a drizzle of spicy vegan mayo.

Tips & Variations

For extra smoky flavor, add a dash of liquid smoke to the tofu mixture before shaping the patties.

Substitute cashews with sunflower seeds to make this nut-free.

If you prefer baked patties, cook them at 200°C (400°F) for 20 minutes, turning halfway, until crisp.

Add sliced avocado or pickled jalapeños for extra creaminess or heat.

FAQs

Can I make these burgers gluten-free?

Yes, substitute the plain flour and panko breadcrumbs with gluten-free alternatives to make the recipe suitable for gluten-free diets.

Is smoked tofu necessary for this recipe?

Smoked tofu adds a distinctive flavor, but if you can’t find it, regular tofu can be used. Consider adding smoked paprika or a little liquid smoke to enhance the taste.