Tofu Roosterkoek Burger

Makes: 6 burgers


Crispy air-fried tofu burger served in a roosterkoek and layered up with smashed avocado smear, sticky glazed exotic mushrooms, pickled red onions, vegan cashew cultured Camembert and fresh greens!


Me and tofu = we kinda have a thing going on. Haha!


Tofu is one of my favourite sources of plant protein - I only eat organic / GMO free soy beans and I love that we have some great local brands in South Africa producing excellent tofu. Tofu has some wonderful benefits including being rich in fibre, iron, calcium, potassium, magnesium and copper. It's naturally gluten free and low in calories. It's also such a versatile product to use in your kitchen. There are different styles of tofu - silken, firm, extra-firm. I like to use an extra firm tofu for these burgers as they hold the batter and soak up flavours so well.


I served these tofu burgers on a roosterkoek, a classic South African roll prepared on the fire. It is a dough ball that has been baked over the coals of a fire and are best enjoyed hot. This burger would also be great on a gluten free bun, in a lettuce wrap and even just as is with some of the toppings.


Let’s cook ☺


Ingredients

  • 700g (2 blocks) firm tofu, cut into thick squares to fit onto the rolls (I use the vegan paneer from @tabufood)

  • 6 burger rolls of choice

  • 3/4 cup unsweetened plant milk or water + more if needed

  • 1 tbsp Dijon mustard

  • 1.5 cups flour (sub gluten free if needed)

  • 2 tsp garlic powder

  • 1 tsp smoked paprika

  • 1 tsp mixed dried herbs

  • Good quality olive oil for cooking

  • Pink Himalayan salt and black pepper to taste

Serving suggestion:

Avo smash (avo, lemon, coriander, salt + pepper)

Fresh greens (rocket or lettuce)

Crispy teriyaki exotic mushrooms

Slices of vegan Camembert

Quick pickle red onions (apple cider vinegar + pink Himalayan salt)


Method

1. In a bowl combine the plant milk or water + Dijon mustard together.

2. In a separate bowl mix the flour, dried herbs, smoked paprika, garlic powder, salt + pepper together.

3. Dip the tofu into the wet mix + then into the flour mix. Dip again into the wet mix + into the flour mix.

4. The tofu can then either be pan-fried, baked or air-fried. Next time I would definitely add an extra layer of breadcrumbs for the ultimate crunch factor but it was still delicious!

5. Assemble your burger with a layer of avo smash, the tofu, mushrooms, pickled red onions, greens + top it off with a few slices of vegan cashew cultured Camembert. Enjoy in the sunshine ~ you’re going to want to get your hands dirty with this one ☀️


 




Recipe by Mira Weiner

Photography by Mark Chipps

 

With love,

Mira

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