Description
A delicious and hearty vegan burger featuring smoky tofu and sweet potato patties, coated for extra crispiness and served with a fresh red cabbage slaw and spicy vegan mayo in toasted buns. Perfect for a satisfying plant-based meal.
Ingredients
Scale
Patties
- 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
Coating
- 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
Slaw
- ¼ red cabbage, finely shredded
- 1 carrot, grated
- 2 tbsp chopped coriander
- ½ lime, juiced
- 2 tsp sesame seeds
Additional
- 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
Instructions
- Cook the Sweet Potato: Place peeled and chopped sweet potato in a microwave-safe bowl, cover with cling film, and microwave on high for 3 minutes until soft.
- Prepare the Sotéed Onions & Spices: Heat olive oil in a non-stick frying pan over medium heat. Add finely chopped onion with a big pinch of salt and fry gently for about 5 minutes until soft. Add crushed garlic, cumin, smoked paprika, and 1 tsp garlic salt. Cook for an additional 2 minutes, then remove from heat and set aside.
- Blend the Patty Base: In a blender, blitz smoked tofu with roasted cashews until combined. Add cooked sweet potato chunks and the sautéed onion/spice mixture. Season as needed, then blitz again until you achieve a smooth, combined mixture.
- Form Patties and Chill: Shape the mixture into four even burger patties. Place the patties on a lined baking tray and refrigerate while preparing the slaw and coating mixtures.
- Make the Slaw: Combine finely shredded red cabbage, grated carrot, chopped coriander, lime juice, and sesame seeds in a bowl. Set aside to allow flavors to meld.
- Prepare Coating Mixtures: In one bowl, whisk together English mustard and soy milk. In another bowl, mix plain flour, panko breadcrumbs, remaining 1 tsp garlic salt, cayenne pepper, icing sugar, and baking powder.
- Coat the Patties: Dip each patty first into the flour mixture, then into the soy milk mixture, then back into the flour mixture. Repeat the dipping sequence again to ensure a crispy, thick crust forms on the patties.
- Fry the Patties: Pour vegetable oil to a depth of about 2cm in a large frying pan and heat over medium-high heat until hot. Carefully place patties into the pan using a spatula and fry each side for approximately 1 minute until crispy and golden. Remove from pan and drain on kitchen paper.
- Assemble the Burgers: Toast vegan burger buns. Spread the spicy vegan mayonnaise on the buns, add the crispy tofu patties, then top with the fresh red cabbage slaw. Serve immediately and enjoy.
Notes
- Microwaving the sweet potato helps speed up the cooking process compared to boiling or roasting.
- Dipping the patties twice into the coating mixtures ensures a thick and crunchy crust.
- Use firm smoked tofu for best texture and flavor.
- The slaw can be prepared ahead and kept refrigerated to enhance flavor melding.
- Adjust cayenne pepper amount in the coating to control heat level.
- If you don’t have a blender, a food processor can be used instead.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegan, Western
Keywords: vegan burger, smoked tofu burger, sweet potato burger, plant-based burger, vegan sandwich, crispy tofu, homemade vegan burger
