The best burgers are all about contrast!
Something crispy, something creamy, something crunchy, and something tangy. Get those elements right and you don't need much else
This Crispy Tofu Burger has all of the above! Golden breaded tofu is layered with a crunchy dill slaw, plenty of pickles, and a creamy pickle brine dressing, all tucked into a soft burger bun. It's messy in the best possible way and packed with flavour from the first bite to the last.
The dill slaw steals the show here. Made with red and green cabbage, fresh dill, spring onions, kale, and Wild Root pickles.The dressing uses pickle brine from the jar, giving it a bright tang that cuts through the richness of the crispy tofu perfectly.
The tofu itself is coated in breadcrumbs, nutritional yeast, and a blend of spices before being pan fried until golden and crisp.
We highly recommend serving these with extra pickles on top
Ingredients
For the Dill Slaw
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¼ red cabbage, finely shredded
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¼ green cabbage, finely shredded
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30g fresh dill, chopped
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2 spring onions, finely sliced
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3 kale leaves, finely shredded
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4 Wild Root pickles, finely chopped
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Pinch of pickled onions from the pickle jar
For the Dressing
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¼ cup water
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1 tbsp olive oil
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2 tsp apple cider vinegar
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4 tbsp pickle brine
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2 tbsp chopped pickles
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½ cup cashews, soaked
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1 tsp garlic powder
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1 tsp dried dill
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½ tsp salt
For the Crispy Tofu
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1 block firm tofu
Breading
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1 cup breadcrumbs
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2 tbsp gram flour
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4 tbsp water
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½ tsp salt
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1 tbsp nutritional yeast
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½ tsp turmeric
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½ tsp paprika
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1 tsp garlic powder
To Serve
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4 burger buns
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Extra dressing
Instructions
1. Prepare the slaw
Add the red cabbage, green cabbage, dill, spring onions, kale, and chopped pickles to a large bowl.
Set aside while you prepare the dressing.
2. Make the dressing
Add the water, olive oil, apple cider vinegar, pickle brine, chopped pickles, soaked cashews, garlic powder, dried dill, and salt directly into the jar.
Blend until smooth using a stick blender, or transfer everything to a blender and blend until creamy.
Pour over the slaw and toss well to combine.
3. Prepare the tofu
Slice the tofu into four thick burger sized pieces.
In one bowl, whisk together the gram flour, nutritional yeast, salt, turmeric, paprika, and garlic powder and water.
In a second bowl, pour in the breadcrumbs
Dip each tofu piece into the gram flour mixture, then coat thoroughly in the breadcrumbs
4. Cook the tofu
Bake at 200°C for 25–30 minutes, turning halfway through, until golden and crispy.
Alternatively, pan fry until crisp and golden on both sides.
5. Assemble the burgers
Toast the burger buns if desired.
Add a generous layer of dill slaw to the bottom bun, followed by a crispy tofu piece.
Top with extra pickles and an extra spoonful of dressing.
Finish with the top bun.
6. Serve
Serve immediately with extra pickles on the side.
Storage
The slaw can be made up to 2 days in advance and stored in the fridge. The tofu is best enjoyed fresh but can be reheated in the oven to bring back its crispiness.
