Vegan Smoked Tofu and Paprika Burger

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.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 462
• Protein: 23 g
• Carbs: 39 g
• Fat: 23 g

Ingredients

• 400 g firm tofu ( drained and pressed )
• 60 g Chickpea flour ( sifted )
• 1 piece Garlic ( finely minced )
• 1 tbsp Smoked paprika
• 2 tbsp soy sauce
• 1 piece Red onion ( finely sliced into rings )
• 2 piece Round tomato ( sliced )
• 1 piece Little gem lettuce ( whole leaves )
• 3 tbsp Sunflower oil
• 2 tbsp Mustard
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 4 piece Vegan burger buns ( halved )
• 4 tbsp Ketchup

Instructions

1. Preparing the mixture

   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. Binding and shaping

   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. Cooking the patties

   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. Final assembly

   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.

Chef's tips

• 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.

Storage

Raw patties can be kept in the fridge for 48 hours. Once cooked, they lose their crispness when reheated.