Thai-Style Tofu Burger

Thai-Style Tofu Burgers with Satay Slaw

Spicy, curried Tofu patties meet a red cabbage slaw with a coconut and peanut dressing.

Ingredients for two portions:

4 Tablespoons coconut milk

6 Tablespoons Soy Sauce

1 Tablespoon smooth peanut butter

Juice of 1/2 lime

200 g Red cabbage

1 Carrot

1 Red bell pepper

200 g Firm tofu

40 g Rolled oats

15 g Bread crumbs

15 g Rice flour or regular flour

1/2 Tablespoon curry powder

1/2 Tablespoon tumeric

1/2 Yellow chilli

2 Tablespoons oil

2 burger buns

6-10 Slices of cucumber

Total time: 30 minutes

In a small sauce pan, combine coconut milk, peanut butter and 3 Tablespoons of soy sauce. Heat up on low heat, stirring frequently until the peanut butter has melted and the mixture is smooth and even. Remove from the stove and add the lime juice – add more lime juice and soy sauce to taste, then set aside to cool.

Slice the red cabbage finely, grate the carrot and cut the red bell pepper into thin strips. Add the coconut sauce, mix and leave in the fridge until serving.

For the tofu burgers, combine the cubed tofu, curry powder, tumeric, remaining 3 tablespoons of soy sauce, roughly chopped chili, 25 g of oats, bread crumbs and rice flour and blend until smooth. Add the remaining 15 g of oats and knead until combined. Form two flat patties. Heat the oil in a frying pan on medium heat and fry the patties for 5-7 minutes on each side, until crisp and brown on the outside. On each burger bun, arrange 3-5 slices of cucumber, add one patty and top with 1-2 tablespoons of slaw. Serve with the reamining slaw.

Thai-Stile Tofu Burgers with Satay Slaw
Serves 2
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
910 calories
119 g
0 g
38 g
40 g
10 g
1700 g
3058 g
34 g
0 g
25 g
Nutrition Facts
Serving Size
1700g
Servings
2
Amount Per Serving
Calories 910
Calories from Fat 329
% Daily Value *
Total Fat 38g
59%
Saturated Fat 10g
48%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 15g
Cholesterol 0mg
0%
Sodium 3058mg
127%
Total Carbohydrates 119g
40%
Dietary Fiber 18g
73%
Sugars 34g
Protein 40g
Vitamin A
193%
Vitamin C
319%
Calcium
107%
Iron
74%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 Tablespoons coconut milk
  2. 6 Tablespoons Soy Sauce
  3. 1 Tablespoon smooth peanut butter
  4. Juice of 1/2 lime
  5. 200 g Red cabbage
  6. 1 Carrot
  7. 1 Red bell pepper
  8. 200 g Firm tofu
  9. 40 g Rolled oats
  10. 15 g Bread crumbs
  11. 15 g Rice flour or regular flour
  12. 1/2 Tablespoon curry powder
  13. 1/2 Tablespoon tumeric
  14. 1/2 Yellow chilli
  15. 2 Tablespoons oil
  16. 2 burger buns
  17. 6-10 Slices of cucumber
Instructions
  1. In a small sauce pan, combine coconut milk, peanut butter and 3 tablespoons of soy sauce.
  2. Heat up on low heat, stirring frequently until the peanut butter has melted and the mixture is smooth and even.
  3. Remove from the stove and add the lime juice - add more lime juice and soy sauce to taste, then set aside to cool.
  4. Slice the red cabbage finely, grate the carrot and cut the red bell pepper into thin strips.
  5. Add the coconut sauce, mix and leave in the fridge until serving.
  6. For the tofu burgers, combine the cubed tofu, roughly chopped chili, curry powder, tumeric, remaining 3 tablespoons of soy sauce, 25 g of oats, bread crumbs and rice flour and blend until smooth.
  7. Add the remaining 15 g of oats and knead until combined.
  8. Form two flat patties.
  9. Heat the oil in a frying pan on medium heat and fry the patties for 5-7 minutes on each side, until crisp and brown on the outside.
  10. On each burger bun, arrange 3-5 slices of cucumber, add one patty and top with 1-2 tablespoons of slaw.
  11. Serve with the remaining slaw on the side.
beta
calories
910
fat
38g
protein
40g
carbs
119g
more
Von Vegan http://www.vonvegan.com/

Leave a Reply

Your email address will not be published. Required fields are marked *

Rezept bewerten: