Vegan Smoked Tofu and Paprika Burger
Ingredients
- 400 gfirm tofu (drained and pressed)
- 60 gChickpea flour (sifted)
- 1 pcGarlic (finely minced)
- 1 tbspSmoked paprika
- 2 tbspsoy sauce
- 1 pcRed onion (finely sliced into rings)
- 2 pcRound tomato (sliced)
- 1 pcLittle gem lettuce (whole leaves)
- 3 tbspSunflower oil
- 2 tbspMustard
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 4 pcVegan burger buns (halved)
- 4 tbspKetchup
Method
A plant-based patty with a firm, meaty texture, seared to perfection. The contrast between the crispy toasted bun, fresh lettuce, and smoky paprika notes echoes the classic burger experience.
- 1
Mash the firm tofu with a fork until grainy. Add the minced garlic, smoked paprika, salt, pepper, and soy sauce. Mix well so the spices infuse the tofu.
- 2
Gradually stir in the chickpea flour. The dough should be malleable and no longer stick to your fingers. Form 4 thick, compact patties with your hands.
- 3
Heat the sunflower oil in a pan. Sear the patties for 4 minutes per side. A brown, crispy crust should form, indicating the juices are well caramelized.
- 4
Toast the vegan burger buns. Spread with mustard and ketchup, then add a lettuce leaf, a slice of tomato, the hot patty, and red onion rings. Close and serve immediately.
Frequently asked questions
How do you get this dish right?
- Press the tofu firmly between two cloths to extract all moisture before mashing.
- Let the shaped patties rest in the fridge for 15 minutes before cooking to help them hold their shape.
How long does this dish keep?
Raw patties can be kept in the fridge for 48 hours. Once cooked, they lose their crispness when reheated.
