This tofu burger isn’t like the others. It’s not one of those yes-it-has-tofu-in-it-but-it-also-contains-about-twenty-six-other-ingredients-and-will-take-about-sixteen-hours-to-make-and-use-a-load-of-pans-you’ll-need-to-wash-up-after. This easy vegan tofu burger contains one ingredient and I’m not going to insult your intelligence by making you guess what it is because it’s obvious to even the most stupid person.
This is where I contradict myself and say okay, there is technically another ingredient – the mustard – but, as I simply coated the tofu in mustard ketchup before air-frying, it’s not going to stretch your cooking skillz or be particularly time-consuming, even for the laziest of you out there (i.e. me).
For the purposes of this blog, I put on my pretentious-blogger hat and cut the tofu into a patty using a cookie cutter, so it sat neatly on the burger bun. If you look closely you can see I excelled myself in my pretentiousness and even cookie-cutter-cut the cheese. The shame.
You can, of course, just slice the tofu like a normal person, leave it rectangular and shove it in a bun as it is. Alternatively, you could cut it into any shape you like depending on a) your knife skills; or b) your collection of cookie cutters.
If you do want to make it all nice and neat as I did, you’ll have the edges of the block of tofu leftover. Do not throw these away – save them in the fridge or freezer to make tofu scramble. Also, because after cutting out a patty with the cookie cutter, I then sliced it again to make two patties, you’ll have a burger leftover. You can save this (uncoated) burger in the fridge or freezer to cook another day.
Tracklements Sweet Mustard Ketchup
As this is a mustard tofu burger, you’d be forgiven for thinking I coated the tofu in the bog-standard jar of mustard everyone has in their fridge and never uses. The never-uses thing is probably just me though as mustard on its own is too harsh for my taste but, when Tracklements asked me if I’d like to try one of their sauces, I thought I’d give their sweet mustard ketchup a go (confession: the sweet mustard ketchup wasn’t my first choice but others I looked at had fish in the ingredients, so be mindful of this when checking out their products).
This mustard ketchup is so tasty, I kept licking it straight off the spoon as I coated my tofu in it. You can use it as a sauce or a marinade or both, as you can see I did in the photos. This stuff is lush – smooth and sweet with a bit of a mustardy kick.
Froothie Optimum HealthyFry Air-Fryer
Cooking in my Optimum HealthyFry Air Fryer is one of my favourite ways to cook. You get the crispiness and taste of deep or shallow frying but without the oil, calories and general unhealthiness associated with it. This tofu burger came out crisp on the outside and juicy in the middle. That’s ‘juicy’ and not ‘soggy’, as I pressed the tofu with the amazing Tofuture tofu press overnight to get rid of the excess water. If you haven’t got an air fryer, just bake the burgers in the oven for about 20 minutes at 200C.
- 1 block of tofu
- Sweet mustard ketchup
- 1 burger bun
- Salad – lettuce, tomato, cucumber, etc.
- Slice of vegan cheese
- Cut the tofu into a patty with a 3.5″ cookie cutter
- Slice the patty into two through the middle
- Coat one of the slices in the sweet mustard ketchup and leave to marinate while you’re getting the rest of whatever you want on your burger ready (lettuce, tomato, cucumber, etc.)
- Pre-heat your air-fryer for 3 minutes
- Cook the burger on 180C for 20 minutes, turning over half way
- Assemble your burger
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More vegan burgers
Here are a couple of vegan burgers from my fellow bloggers – I can’t promise they’re all as easy as this one though!