Name: Smoked Tofu Vegan Burger with Crunchy Slaw and Sriracha Mayo Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 tbsp olive oil; 1 small onion, finely chopped; 1 garlic clove, crushed; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp garlic salt (divided); 225g smoked tofu (The Tofoo Co. recommended); 50g roasted cashews; 1 sweet potato (200g), peeled and cut into small chunks; 1 tsp English mustard; 150ml soy milk; 75g plain flour; 50g panko breadcrumbs; ½ tsp cayenne pepper; 1 tbsp icing sugar; 1 tsp baking powder; ¼ red cabbage, finely shredded; 1 carrot, grated; 2 tbsp chopped coriander; ½ lime, juiced; 2 tsp sesame seeds; Vegetable oil, for frying (enough to come 2cm up the pan); Vegan mayonnaise (Rubies in the Rubble suggested) mixed with ½ tbsp Sriracha; Vegan burger buns, halved and toasted

Introduction

These smoked tofu vegan burgers are a flavorful and satisfying plant-based option perfect for any burger lover. Packed with smoky spices, sweet potato, and crunchy cashews, they offer a deliciously crispy crust and tender inside. Serve them with a fresh, tangy slaw and spicy vegan mayo for a complete meal.

A sesame seed bun sandwich sits in a white enamel plate with a blue rim, lined with white parchment paper. The sandwich has three layers visible: the bottom bun is soft and light beige, topped with a thick fried patty with a golden-brown crispy texture. On top of the patty is a mix of shredded purple cabbage and thin carrot strips, both fresh and vibrant in color. A creamy light orange sauce is drizzled over the vegetables, some dripping slightly down the sides. The sandwich is closed with the sesame seed bun, showing its toasted top covered in small, light brown sesame seeds. The scene is set on a white marbled surface with hints of a red background blurred out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Vegetable oil, for frying

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

1 tbsp olive oil

1 small onion, finely chopped

1 garlic clove, crushed

1 tsp cumin

1 tsp smoked paprika

1 tsp garlic salt

225g pack smoked tofu (we used The Tofoo Co.)

50g roasted cashews

1 tsp English mustard

150ml soy milk

75g plain flour

50g panko breadcrumbs

½ tsp cayenne pepper

1 tbsp icing sugar

1 tsp baking powder

¼ red cabbage, finely shredded

1 carrot, grated

2 tbsp chopped coriander

½ lime, juiced

2 tsp sesame seeds

Vegan mayonnaise (we used Rubies in the Rubble) mixed with ½ tbsp Sriracha

Vegan burger buns, halved and toasted

Instructions

Step 1: Place the sweet potato chunks in a microwaveable bowl, cover with cling film, and cook on high for 3 minutes until soft.

Step 2: Heat the olive oil in a non-stick frying pan and fry the chopped onion with a pinch of salt for around 5 minutes until soft.

Step 3: Add the crushed garlic, cumin, smoked paprika, and 1 tsp garlic salt to the onions and cook for 2 more minutes. Remove from heat and set aside.

Step 4: In a blender, blitz the smoked tofu with roasted cashews until roughly combined, then add the cooked sweet potato and fried onion mixture. Blitz again until everything is well combined.

Step 5: Shape the mixture into four burger patties and place them on a lined baking tray in the fridge while you prepare the slaw.

Step 6: For the slaw, combine shredded red cabbage, grated carrot, chopped coriander, lime juice, and sesame seeds in a bowl. Set aside.

Step 7: Prepare the coating by mixing the English mustard into the soy milk in one bowl. In another bowl, combine plain flour, panko breadcrumbs, remaining garlic salt, cayenne pepper, icing sugar, and baking powder.

Step 8: Dip each patty first into the flour mixture, then into the soy milk mixture, then back into the flour mixture. Repeat this dipping process again to ensure a crispy crust.

Step 9: Pour vegetable oil into a large frying pan to about 2cm depth and heat over medium-high heat. Carefully fry each patty for about 1 minute on each side until crispy and golden.

Step 10: Remove patties and drain on kitchen paper. Serve in toasted vegan burger buns topped with the slaw and drizzled with the spicy vegan mayonnaise.

Tips & Variations

Use smoked paprika to add depth of flavor, or substitute with regular paprika for a milder taste.

For extra crunch, add finely chopped nuts or seeds to the burger mixture.

Try swapping cashews for sunflower seeds or pumpkin seeds if you have nut allergies.

Add pickles or sliced avocado for richer texture and flavor in your burger.

For a gluten-free version, substitute plain flour and panko breadcrumbs with gluten-free alternatives.

Storage

Store leftover burger patties in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to maintain their crispiness. Slaw is best served fresh but can be stored separately in the fridge for up to 1 day. Assemble burgers just before serving to keep buns from getting soggy.

FAQs

Can I bake the patties instead of frying?

Yes, you can bake the patties at 200°C (400°F) for about 20 minutes, flipping halfway through. This will give a firmer texture but may not be as crispy as frying.

Is smoked tofu necessary for this recipe?

Smoked tofu adds a lovely depth of smoky flavor, but if you can’t find it, use regular firm tofu and consider adding extra smoked paprika or a splash of liquid smoke to the mixture.