Cooking time: 40 mins |4 servings
Ingredients:
- 4 burger buns
- 2 packets of smoked tofue (230g)
- 1 shallot
- 100 g pickles
- 2 tomatoes
- 4 slices of good vegan cheese (I used Green vie cheddar)
- Oil for deep-frying
- 4 servings of fries to serve
Chili mayo
- 2 dl vegan mayonnaise
- 1 tbsp sriracha
- 1 small chili
First layer of breading:
- 1 dl flour
Secong layer of breading:
- 1 dl flour
- 1 dl oat milk
- 1/2 tbsp salt
- Black pepper
- Juice from 1/2 lemon
Third layer
- 2.5 dl panko breading
- Salt
Instructions:
- Part the tofu twice so you get four rectangles. Wrap in some kitchen roll and put something heavy on top to squeeze out the liquid.
- Finely chop the shallot and the pickles. Slice the tomatoes into thick slices.
- Prepare the chili mayo by mixing together the chili, mayo and sriracha.
- Pour in flour and panki in two different bowls, stir together all ingredients for the second layer in a bowl.
- Heat the oil to 180°C and turn on the oven to 160°C.
- Dip the tofu into the flour, then the second layer of the breading and finish off with dipping it in the panko. Make sure to really push together the panko and tofu so that it really sticks.
- Deep-fry the tofu for about 3-4 minutes until golden brown. Put two slices of vegan cheese on the tofu and let melt in the oven.
- Spread a layer of mayonnaise onto the buns and fry in a griddle frying pan on high heat until they have a nice surface.
- Construct the burgers starting with the bottom bun, then the chili mayo, the onion, the pickles, the tofu, a bit more of the chili mayo and lastly the top bun. Serve with french fries.