Ingredients
F
For the Tofu Marinade:
e
300 g extra firm tofu
s
¼ cup soy sauce, or tamari if gluten free
r
¼ cup rice vinegar
t
1 –2 tbsp sweetener (like maple syrup or agave)
s
1 tsp sesame oil
F
For the Wet Batter:
f
¼ cup flour (all purpose, gluten free, or buckwheat)
c
1 tbsp cornstarch
p
1 tsp paprika
g
1 tsp garlic powder
s
1 tsp salt
b
½ tsp black pepper
W
Water, as needed
F
For the Coating:
c
1 cup cornflakes, crushed (gluten free if needed)
F
For the Slaw:
s
¼ small cabbage
c
1 –2 cucumbers
F
For the Spicy Mayo:
v
⅓ cup vegan mayo
t
1 –2 tsp harissa
F
For the Serving:
b
2 - 3 burger buns, gluten free if needed
Directions
1
Cut the tofu into 2 or 3 thick slabs, then gently pat each piece dry with a clean towel or paper towel.
e
300 g extra firm tofu
2
For the Tofu Marinade:
1
In a shallow dish or bowl, mix together the soy sauce, rice vinegar, sweetener, and sesame oil.
s
¼ cup soy sauce, or tamari if gluten free
r
¼ cup rice vinegar
t
1 –2 tbsp sweetener (like maple syrup or agave)
s
1 tsp sesame oil
2
Place the tofu in the marinade and let it sit for at least 20 minutes—or up to overnight in the fridge.
3
For the Wet Batter:
1
In a medium bowl, whisk together the flour, cornstarch, paprika, garlic powder, salt, and black pepper.
f
¼ cup flour (all purpose, gluten free, or buckwheat)
c
1 tbsp cornstarch
p
1 tsp paprika
g
1 tsp garlic powder
s
1 tsp salt
b
½ tsp black pepper
2
Slowly add water, a few tablespoons at a time, and whisk until you get a smooth, pancake-like batter. It should be thick enough to coat the tofu but still drip slightly. If it's too thick, add more water.
W
Water, as needed
3
For the Coating:
1
In another bowl, add the crushed cornflakes.
c
1 cup cornflakes, crushed (gluten free if needed)
2
Once the tofu is done marinating, remove each piece and set it aside on a plate to dry off a little. Don’t throw away the marinade—you’ll use it for the slaw.
3
For the Slaw:
1
Thinly slice the cabbage and cucumbers using a sharp knife or mandoline.
s
¼ small cabbage
c
1 –2 cucumbers
2
Toss the sliced vegetables into the leftover marinade, mix well, and place them in the fridge to chill while you cook the tofu.
3
Cook the Tofu:
1
Take each piece of tofu and dip it fully in the wet batter, then immediately press it into the crushed cornflakes until fully coated.
2
Heat a generous splash of oil in a nonstick pan over medium heat, then carefully place the coated tofu pieces in the pan.
3
Fry for about 3–4 minutes on each side, or until golden brown and crispy. Remove and place on a wire rack or paper towel to drain.
4
For the Spicy Mayo:
1
In a small bowl, stir together the vegan mayo and harissa to make the spicy mayo.
v
⅓ cup vegan mayo
t
1 –2 tsp harissa
2
To assemble the burgers:
1
Slice open your buns and toast them if you’d like.
2
Spread some harissa mayo on the bottom, then layer on the slaw, crispy tofu, and more mayo on top.
3
Close the buns and dig in!
