Epic Tofu Burger Burger: burger buns 250 g firm tofu bread crumbs a few tbsp tempura flour your favourite vegan bbq sauce (I used Santa Maria) little bit of salt some oil Prepare the tofu the night before by cutting it to 10 medium-sized slices and rub the slices with some salt and bbq sauce and leave them in the fridge to marinate over night. The next day mix a few tbsp of tempura flour with a little bit of water and dip the marinated tofu slices first into tempura and then roll them in the bread crums and fry them on a hot pan in oil on both sides until golden brown. If you don’t have tempura flour then dip the tofu slices first into bbq sauce and then roll them in the bread crumbs. Salad: iceberg lettuce head 2 carrots a medium-sized piece root celery 400 g vegan mayonnaise (I used soy) spring onions 2 tbsp of bbq sauce soy sauce to taste Chop the lettuce and mix it with grated carrots, root celery, chopped spring onions, mayonnaise, bbq sauce and soy sauce to taste. Spicy mushrooms: 250 g champignons (I used bigger ones) some salt and chipotle pepper powder some oil for frying Brush the mushrooms of any dirt. Chop them into medium-sized slices and fry them in hot oil seasoning them with some salt and chipotle. Fly for a couple of minutes stirring occasionally. Oven-baked potato strips 10-15 potatoes 3-4 tbsp oil bbq spice (with salt) to taste some spicy tomato sauce for serving Pre-heat the oven to 225 C. Wash and peel the potatoes, cut them into strips and put them into big bowl. Add bbq spice and oil and use your hands to mix the potatoes, oil and spice together. Pour the potatoes on a baking tray covered with wax paper and cook them for about 35 minutes at 225 C until golden brown and crispy. To make a burger, spread some salad on a roll, add 2 slices of breaded tofu and mushrooms and then the other roll to top. Serve with potato strips and your favourite spicy tomato sauce.
Posted on: Thu, 20 Jun 2013 18:07:23 +0000