Vegan Crispy Butter Tofu Burger BOSHTV

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