Prep Time: 15 mins + 2 hrs marinating Minutes
Cook time:
15 Minutes
Total Time:
 30 Minutes
Serves: MAKES 4 BIG BURGERS
 

There’s something quite magical about creating food that blows peoples minds, giving them a mind warp and makes them question their taste buds. In case you haven’t been able to tell already- we really like doing this. One of my girlfriends recently said that we should have as a tagline- ‘Anything you can cook, we can cook vegan!’
We created this mock up of a burger for our friends who own a burger franchise. Although this is far from health food, it’s a great treat and something we would happily serve up to vegan naysayers.
Tofu gets a bad wrap from many, however if you look further into it- Organic soy products when consumed in moderation can actually be very good for the body. Daily consumption of one or two servings of soy foods like tofu is associated with improved survival and lower recurrence rates in breast cancer patients. Tofu consumed as part of a whole-foods, plant based diet, low-carb diet may reduce LDL cholesterol levels too. Tofu is also high in fibre, iron, magnesium, potassium, protein, and zinc.

There are many great articles on the subject-https://nutritionfacts.org/topics/soy/

If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.

 

INGREDIENTS
MARINADE

  • ½ tsp. turmeric
  • ¼ tsp. cayenne pepper
  • ½ tsp. paprika
  • ½ tsp. onion powder
  • 1 tsp. crushed garlic
  • 1 tbsp. ACV
  • 1 tbsp. lemon juice
  • ¼ tsp. pepper
  • 1 ½ tsp. h. salt

BATTER

  • 1 cup of plant milk (we like soy for this recipe)
  • 1 tbs. ACV
  • 1 tbsp. vegetable oil
  • ½ tsp. turmeric
  • ¼ tsp. cayenne pepper
    ½ tsp. paprika
  • ½ tsp. onion powder
  • 1 tbsp. crushed garlic
  • 1 tbsp. ACV
  • 1 tbsp. lemon juice
  • ¼ tsp. pepper
  • 1 ½ tsp. h. salt

OTHER

  •  1 block of 500g organic tofu
  • 4 burger buns
  • Pickles
  • 2 cups of slaw- red cabbage, white cabbage (shredded)
  • Vegan mayo

METHOD

  • Prick holes in tofu with a skewer.
  • Cut tofu into 4 steaks (half then half again).
  • In a container make marinade by mixing ingredients into a paste.
  • Submerge tofu in marinade and allow to rest for minimum 2 hours, rotating once and coating with the marinade.
  • Make batter by combining milk and apple cider vinegar and whisk vigorously.
  • Add remainder of batter ingredients to milk and whisk until smooth.
  • Heat fryer.
  • Coat tofu in flour then into batter, then another coat of flour then fry until golden.
  • Serve in a bun with slaw, pickles and vegan mayo.

ANZAC DAY BLISS BALLS
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