Vegan ‘Chicken’ Burger.
100% plant-based and 100% yummy. This ‘chicken’ burger is made with smoked tofu, frozen overnight to enhance its meaty texture, dipped in a spicy chicken batter and coated in fresh homemade breadcrumbs prior to being baked to perfection and stacked between lettuce, tomatoes and a crusty wholegrain sourdough bun.
Serves: 4 | Total Cooking Time: 45 minutes
Ingredients
Burger Spice Mix
2 tsp smoked paprika
2 tbsp Dijon mustard
3 tbsp nutritional yeast
1 tsp garlic powder
1 tsp salt
1 tsp Herbes de Provence
1 tsp onion powder
Everything Else
150g breadcrumbs
50g wholegrain spelt flour (or flour of choice, gluten free if needed)
400g extra firm smoked tofu, sliced into 4x 100g slabs at 2cm thick, then frozen and thawed (unsmoked tofu will also be fine)
125ml unsweetened almond milk
4 wholegrain burger buns
Sliced beef tomato
Fresh iceberg lettuce
Instructions
Preheat the oven to 180ºC fan.
Start by preparing your breadcrumbs (instructions on how to make your own are detailed in the blog above) and place them in a large bowl. In another large bowl, mix together your almond milk, spelt flour and burger spice mix.
Take your thawed tofu slabs and dunk it into the flour mixture, making sure to coat all sides. Then using a fork to grab to tofu, transfer it into the breadcrumbs and begin to rotate the tofu and stick the breadcrumbs to its exterior surface until fully coated. Repeat this for each tofu slab and then place each one on a baking tray. Bake in the oven for 15 minutes, then flip over and bake for another 15.
Meanwhile prepare your burger toppings by slicing your tomatoes, burger buns and chopping your lettuce.
Once the tofu is cooked, remove from the oven and assemble your burgers. And that, my friends, is it!
I really hope you enjoy these burgers if you made them. Please let me know if you did, it honestly means the absolute world to me xx