Smoked tofu vegan burger served on a plate with a napkin

Smoked tofu vegan burger

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(3 ratings)

Prep: 35 mins Cook: 5 mins

Easy

Serves 4

Pack a flavour punch with this vegan sweet potato, cashew and tofu burger. It takes a little effort, but it's well worth the prep time once you taste it

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal865
  • fat36g
  • saturates6g
  • carbs98g
  • sugars32g
  • fibre16g
  • protein30g
  • salt1.6g
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Ingredients

  • vegetable oil, for frying

For the burger

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

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 1 tsp cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp smoked paprika
  • 1 tsp garlic salt
  • 225g pack smoked tofu (we used The Tofoo Co.)
  • 50g roasted cashews

For the coating

  • 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
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the slaw

  • ¼ red cabbage, finely shredded
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 1 carrot, grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp chopped coriander
  • ½ lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tsp sesame seeds

To serve

  • vegan mayonnaise (we used Rubies in the Rubble) mixed with ½ tbsp Sriracha
  • vegan burger buns, halved and toasted

Method

  1. Put the sweet potato in a microwaveable bowl, cover with cling film and cook on high for 3 mins until soft. Heat the oil in a non-stick frying pan and fry the onion with a big pinch of salt until soft, around 5 mins. Add the garlic and spices and cook for 2 mins more, then set aside. Blitz the tofu with the cashews in a blender, then tip in the sweet potato and fried onions. Season and blitz again until combined. Shape into four burger patties and set aside in the fridge on a lined baking tray while you make the slaw.

  2. Make the slaw by combining the ingredients in a bowl, then set aside until needed. When you’re ready to fry the patties, mix the mustard with the soy milk in one bowl, then mix the remaining coating ingredients in another bowl. In turn, take each patty and dip into the flour mixture, then into the soy milk mixture, then back into the flour mixture. Repeat this again so you get a really nice crust on the patties.

  3. Pour the vegetable oil into a large frying pan over a medium-high heat - you want the oil to come about 2cm up the side of the pan. Once hot, use a spatula to carefully add the patties and gently fry for 1 min on each side until crispy, then leave to drain on kitchen paper. Serve the burgers in burger buns, topped with the slaw and drizzled with the mayo.

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