INGREDIENTS
Patty:
- 500 g organic extra firm tofu (pressed between two tea towels to remove any excess water)
Buttermilk Wash:
- 250 ml coconut milk
- 1 tbsp apple cider vinegar
- 1 tbsp sriracha
- 1 tsp Himalayan pink salt
Flour:
- 65 g almond flour
- 45 g coconut flour
- 25 g golden flax meal
- 1 tbsp garlic powder
- 1 tsp smoked paprika
- 1 tsp Himalayan pink salt
Crumb:
- 55 g activated walnuts
- 55 g activated sunflowerseeds
- 20 g pine nuts
- 20 g hemp seeds
Kaleslaw:
- 1/2 cup carrot grated
- 1/2 cup red cabbage shredded
- 1 cup kale stemmed and shredded
- 1 tbsp vegan mayonnaise
- 1 tbsp hemp oil
- 1 tsp mustard
Sriracha Mayo:
- 8 tbsp vegan mayonnaise
- 1 tbsp sriracha
Other Burger Bits:
- 2 large tomatoes sliced
- 8 small cos lettuce leaves washed and dried
- 8 gluten-free burger buns
METHOD
1. Preheat the oven at 200 degrees Celsius and line a baking tray with baking paper.
2. Slice tofu into 8 uniform patties.
3. Coat all pieces in the Flour mixture, then dip in the Buttermilk mixture and finally coat with the Crumb mixture.
4. Place in a single layer on your pre-lined baking tray and bake for 45 minutes or until golden.
5. Flip patties over after about 30 minutes to get a golden crust on each side.
6. While your patty is baking, mix all ingredients for the kaleslaw together in a medium bowl and set aside.
7. Once your patties are done, allow them to cool at room temperature until safe to touch.
8. To assemble your burger, place 1 tbsp of sriracha mayo onto your bottom burger bun. Top with a cos lettuce leaf, slice tomato, tofu patty, kaleslaw and finish with the top half of the burger bun. Enjoy!
