Great Vegan Meals for the Carnivorous Family by Amanda Logan

Author:Amanda Logan [Logan, Amanda]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2018-11-08T00:00:00+00:00

husband-approved tofu katsu burger

My husband doesn’t particularly like tofu. When I serve it he kind of rolls his eyes like a ten-year-old and yet, he always comes back for seconds when I make these katsu tofu burgers. Based on a Japanese curry recipe I posted on my blog, this burger is quick, easy and full of flavor.

4 servings

TOFU BURGER

14 oz (400 g) firm tofu, drained well

¼ cup (60 ml) dairy-free milk

¼ cup (43 g) potato flour or corn flour

½ cup (25 g) panko breadcrumbs

3 tbsp (45 ml) sunflower or grapeseed oil

SPICED MAYONNAISE

⅓ cup (80 ml) The Real McCoy

Vegan Mayonnaise or store-bought vegan mayonnaise

1 tsp curry powder

¼ tsp garam masala

Small pinch ground ginger

½ tsp maple syrup

¼ tsp sea salt plus more to season the burger

4 soft burger buns

2 tomatoes, sliced

4 pickled onions, sliced

Slice the tofu in half and then cut each half horizontally through the center to create a tofu slab.

Create an assembly line on your counter by placing the dairy-free milk in a bowl, followed by a plate with the flour and another plate with the panko breadcrumbs. Place an empty plate at the end to receive the coated burgers. Dip each tofu slab into the milk, coat with the flour and press each into the breadcrumbs to coat.

To make the spiced mayonnaise, stir the vegan mayonnaise, curry powder, garam masala, ginger, maple syrup and sea salt in a bowl and set aside.

Heat the oil in a large skillet over low to medium heat and add the tofu burgers. Fry for 3 minutes or until the underside is golden before flipping to cook the other side for another 3 minutes. Transfer the burgers to a paper towel and season well with sea salt.

To assemble the burgers, cut the burger buns in half and add a good smear of the spiced mayonnaise. Add a few slices of the tomato followed by the tofu burger and sliced pickled onions. Top with the other bun half to serve.

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