Crispy Butter Tofu Burger
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
Ingredients
For the butter sauce
<item-todo-done>2 knobs plant-based butter<item-todo-done><item-todo-done>2 knobs plant-based cream cheese<item-todo-done><item-todo-done>1 onion (chopped)<item-todo-done><item-todo-done>275g canned tomatoes (blended)<item-todo-done><item-todo-done>2 tbsp fresh garlic (minced)<item-todo-done><item-todo-done>2 tbsp fresh ginger (minced)<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>1 tsp turmeric powder<item-todo-done><item-todo-done>1 tsp chilli powder<item-todo-done><item-todo-done>1 tsp cumin<item-todo-done><item-todo-done>1 tsp garam masala or curry powder<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done> handful of cashews<item-todo-done>
For the crispy tofu burger
<item-todo-done>2 tbsp cooking oil<item-todo-done><item-todo-done>120g plain flour or chickpea flour<item-todo-done><item-todo-done>1 tbsp salt<item-todo-done><item-todo-done>1 tbsp garam masala or curry powder<item-todo-done><item-todo-done>120ml water<item-todo-done><item-todo-done> plant-based cornflakes<item-todo-done><item-todo-done>1 block of tofu<item-todo-done>
To serve
<item-todo-done> burger buns<item-todo-done><item-todo-done> lettuce<item-todo-done>
Before you start
Chopping board | Blender
Prep your veg
- Chop the onion into small dices and grate the garlic and ginger to get a more pungent flavour!
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.
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.
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.
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!