Ingredients
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For the Lemongrass Tofu Patties
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1 block firm tofu, pressed and drained firm tofu1 block firm tofu, pressed and drained
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2 stalks fresh lemongrass, white part only, finely minced lemongrass2 stalks fresh lemongrass, white part only, finely minced
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2 cloves garlic, minced garlic2 cloves garlic, minced
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2 tablespoons soy sauce (or tamari for gluten-free) soy sauce2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon maple syrup maple syrup1 tablespoon maple syrup
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1 tablespoon lime juice lime juice1 tablespoon lime juice
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1/2 teaspoon black pepper black pepper1/2 teaspoon black pepper
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1 tablespoon cornstarch or arrowroot powder cornstarch1 tablespoon cornstarch or arrowroot powder
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1 teaspoon toasted sesame oil (optional) toasted sesame oil1 teaspoon toasted sesame oil (optional)
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1 tablespoon chopped scallions scallions1 tablespoon chopped scallions
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For the Quick Pickled Veggies
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1/2 cup shredded carrot carrot1/2 cup shredded carrot
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1/2 cup daikon radish, julienned daikon radish1/2 cup daikon radish, julienned
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1/4 cup rice vinegar rice vinegar1/4 cup rice vinegar
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1 tablespoon maple syrup or sugar maple syrup1 tablespoon maple syrup or sugar
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1/4 teaspoon salt salt1/4 teaspoon salt
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For the Vegan Sriracha Mayo
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1/4 cup vegan mayonnaise vegan mayonnaise1/4 cup vegan mayonnaise
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1 tablespoon sriracha sriracha1 tablespoon sriracha
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1 teaspoon lime juice lime juice1 teaspoon lime juice
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To Assemble
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4 vegan burger buns (use gluten-free if needed) vegan burger buns4 vegan burger buns (use gluten-free if needed)
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1 small cucumber, thinly sliced cucumber1 small cucumber, thinly sliced
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Fresh cilantro sprigs cilantroFresh cilantro sprigs
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Fresh mint leaves mintFresh mint leaves
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Sliced jalapeño (optional) jalapeñoSliced jalapeño (optional)
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Lettuce leaves lettuceLettuce leaves
Directions
Press tofu well to ensure a firm patty texture. Marinate pickled veggies while preparing other ingredients. Serve immediately for best flavor and texture. For a gluten-free version, use tamari and gluten-free buns. Adjust sriracha to taste for spice preference. The pickled veggies can be made ahead and stored in the fridge for up to 3 days.
Steps
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1
Done
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Prepare the quick pickled veggies: In a small bowl, combine carrot, daikon radish, rice vinegar, maple syrup, and salt. Toss and let sit for at least 20 minutes, stirring occasionally. |
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2
Done
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Make the tofu patties: In a mixing bowl, crumble the pressed tofu. Add minced lemongrass, garlic, soy sauce, maple syrup, lime juice, black pepper, cornstarch, toasted sesame oil, and scallions. Mix well until combined. Form into 4 equal patties. |
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3
Done
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Cook the tofu patties: Heat a nonstick skillet over medium heat. Lightly oil if needed. Cook patties for 4-5 minutes per side, until golden and slightly crispy. |
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4
Done
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Prepare the sriracha mayo: In a small bowl, mix vegan mayonnaise, sriracha, and lime juice until smooth. |
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5
Done
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Toast the burger buns if desired. |
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6
Done
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Assemble the burgers: Spread sriracha mayo on both bun halves. Add lettuce, a tofu patty, pickled veggies, cucumber slices, fresh herbs, and jalapeño (if using). Top with the other bun half and serve. |
