Tofu Katsu Burger with Katsu Mayo

Tofu Katsu Burger with Katsu Mayo

This one is a proper weeknight winner and we make it on serious rotation. Crispy panko-crumbed tofu, tangy quick-pickled cucumbers, and a creamy katsu mayo all stuffed into a bun; it's the kind of burger that makes you wonder why you ever bothered with anything else. The tofu comes out golden and crunchy on the outside with that satisfying bite, and the katsu mayo ties everything together with a lovely warmth and richness. We genuinely get excited every time this is on the menu. Make it tonight, you won't regret it.

Cook: 15 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray lined with parchment
  • 4 small bowls (for breading station)
  • Shallow bowl for pickling
  • Microplane or fine grater

Ingredients

  • 250g smoked tofu
  • 2 tbsp cornflour
  • 2 tbsp plant-based milk
  • 50g panko breadcrumbs
  • 20g white sesame seeds
  • 1 small cucumber
  • 1 tbsp rice wine vinegar
  • 1 tbsp caster sugar
  • 1 lime
  • 4 spring onions
  • 1 baby gem lettuce
  • 100g vegan mayo
  • 1 tsp white miso paste
  • 1 tsp soy sauce
  • 1 tsp curry powder
  • 1 tsp turmeric powder
  • 4 burger buns
  • 4 tbsp Sriracha

Method

1

Pickle the cucumbers

  • Slice the cucumber into thin rounds
  • Place in a bowl with the vinegar, sugar and a pinch of salt, mixing all together to massage the slices
  • Leave to pickle while you prepare the rest
2

Crumb and bake the tofu

  • Cut the tofu into 4 1cm slices
  • Place the cornflour, milk, sesame seeds and breadcrumbs in separate dishes
  • Dip the tofu in the cornflour to coat, shaking to remove excess flour
  • Dip in the milk and then the breadcrumbs to coat
  • Place on the baking tray or air fryer and bake for 20 minutes, flipping half way until crispy and browned or air fry for 10 minutes
3

Make the mayo

  • Mix the mayo ingredients together in a bowl to combine
4

Make the salad

  • Finely slice the spring onion
  • Shred the baby gem lettuce
  • Mix in a bowl with the drained cucumbers
5

Assemble the burgers

  • Toast the burger buns and spread the cut side with mayo
  • Place the fried tofu on the base, drizzle with sriracha and top with the cucumber salad

Tips & Variations

  • Press the tofu: We always press our tofu for at least 15 minutes before crumbing. It gets rid of excess moisture and helps the coating stick way better. Wrap it in a clean tea towel and put something heavy on top.
  • Make it gluten-free: Swap the breadcrumbs for gluten-free panko and use a GF flour instead of cornflour. Works brilliantly and you honestly can't tell the difference.
  • Level up the mayo: Henry always stirs a little extra katsu sauce into the mayo and adds a squeeze of lime. It sounds simple but it makes it so much more punchy and we'd really recommend it.

Why This Works

The trick is the double-dip crumbing: cornflour first, then plant milk, then breadcrumbs with sesame seeds. It's what gives you that proper crunchy crust that holds up even under the mayo. And the quick pickle is doing more work than you'd think; it cuts through all that richness with a little sharpness that just makes every bite feel fresh. Don't skip it. It takes five minutes and it's the thing that makes this feel like a proper restaurant burger.