Crispy Butter Tofu Burger
- Simple
- 0:35 m
- 18 ingredients
Looking for a new burger to add to your summer menu? Well we have a certified banger that is just too tasty to turn down. We recently invited Roopa from whenmeateatsveg into the studio to whip up her classic Crispy Butter Tofu Burger. Her plant-based take on the traditional Indian butter chicken curry - this bad boy is a flavour sensation worth trying. The rich curry sauce is perfectly spiced and is the ideal messy accompaniment to the crunchy, crispy tofu. Enjoy!
Serves: 2
Ingredients
For the butter sauce
- 2 knobs plant-based butter
- 2 knobs plant-based cream cheese
- 1 onion (chopped)
- 275g canned tomatoes (blended)
- 2 tbsp fresh garlic (minced)
- 2 tbsp fresh ginger (minced)
- 1 tsp salt
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp garam masala or curry powder
- 2 bay leaves
- handful of cashews
For the crispy tofu burger
- 2 tbsp cooking oil
- 120g plain flour or chickpea flour
- 1 tbsp salt
- 1 tbsp garam masala or curry powder
- 120ml water
- plant-based cornflakes
- 1 block of tofu
To serve
- burger buns
- lettuce
Before you start
Chopping board | Blender
Step 1
Prep your veg
- Chop the onion into small dices and grate the garlic and ginger to get a more pungent flavour!
Ingredients
- 1 onion (chopped)
- 2 tbsp fresh garlic (minced)
- 2 tbsp fresh ginger (minced)
Step 2
Make the butter sauce
- On a medium heat add the cooking oil and sauté the onions first, then lower the heat adding in the minced ginger and garlic.
- Once fragrant, add in the blended canned tomatoes along with Salt, Turmeric, Chilli, Cumin, Bay Leaf and Curry Powder/Garam Masala. Mix all those ingredients together and let it simmer on a low-to-medium heat for 6-8 minutes whilst occasionally stirring.
- Add in the cashew nuts, vegan butter and the SECRET INGREDIENT… VEGAN CREAM CHEESE and let the masala cheese butter sauce simmer for 3 minutes on low heat.
- Once simmered transfer the masala cheese butter sauce to a blender and blitz until the sauce becomes a silky thick consistency.
Ingredients
- 2 knobs plant-based butter
- 2 knobs plant-based cream cheese
- 2 tbsp cooking oil
- 275g canned tomatoes (blended)
- 1 tsp salt
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp garam masala or curry powder
- 2 bay leaves
- handful of cashews
Step 3
Prep your tofu
- Set that aside and now prep the crispy tofu!
- Slice up the tofu to your desired size and pat out any excess water in tissue.
- For the batter select either Plain Flour or Chickpea Flour adding Salt and Curry Powder OR Garam Masala, gradually pouring in water until it becomes a thick batter.
Ingredients
- 120g plain flour or chickpea flour
- 1 tbsp salt
- 1 tbsp garam masala or curry powder
- 120ml water
- 1 block of tofu
Step 4
Cook your tofu
- Heat a good amount of cooking oil for shallow frying on medium to high heat.
- In the meantime crush the Vegan Cornflakes in a bag and coat the tofu in the flour batter generously covering with the crushed vegan cornflakes and place in the hot oil. Shallow fry to 2-3 minutes on each side ensuring to baste the oil on top.
- Melt a little vegan butter on medium heat on a nonstick pan and place both sides of the vegan brioche buns cooking until slightly crispy brown.
Ingredients
- plant-based cornflakes
Step 5
Assemble your burgers
- Time for assembling: first your vegan bun, then a thick layer of the masala butter cheese sauce, then lettuce, crispy tofu, another layer of masala butter cheese sauce and top vegan bun. BOSH!
Ingredients
- burger buns
- lettuce