Ingredients
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For the Lemongrass Tofu Patties:
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14 oz (400g) extra-firm tofu, pressed and crumbled
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2 stalks fresh lemongrass, finely chopped (use only the tender white part)
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2 cloves garlic, minced
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1 small red chili, finely chopped (adjust to taste)
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1/4 cup fresh cilantro, chopped
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1/4 cup fresh mint leaves, chopped
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1 tablespoon soy sauce or tamari (gluten-free)
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1 tablespoon maple syrup or agave nectar
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1 tablespoon lime juice
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1 Zest of 1 lime
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2 tablespoons chickpea flour (besan) or rice flour
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1 Salt and pepper to taste
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1 Cooking oil for frying
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For the Spicy Sriracha Mayo:
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1/4 cup vegan mayonnaise
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1 tablespoon Sriracha sauce (adjust to taste)
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1 teaspoon lime juice
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1 Salt to taste
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For Burger Assembly:
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4 whole-grain or gluten-free burger buns
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1 Sliced cucumber
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1 Sliced carrot
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1 Fresh cilantro leaves
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1 Fresh mint leaves
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1 Lime wedges for garnish
Directions
Adjust the level of spiciness in the Sriracha mayo by adding more or less Sriracha sauce according to your preference. Enjoy the authentic Vietnamese flavors in this unique vegan burger!
Steps
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1
Done
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For the Lemongrass Tofu Patties: |
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2
Done
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In a large mixing bowl, combine the crumbled tofu, finely chopped lemongrass, minced garlic, chopped red chili, fresh cilantro, and fresh mint leaves. |
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3
Done
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In a separate small bowl, whisk together soy sauce, maple syrup, lime juice, lime zest, chickpea flour, salt, and pepper. |
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4
Done
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Pour the sauce over the tofu mixture and mix well until everything is evenly combined. |
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5
Done
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Divide the mixture into 4 equal portions and shape them into patties. |
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6
Done
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Heat cooking oil in a skillet over medium-high heat. Fry the tofu patties for about 3-4 minutes on each side or until they are golden brown and heated through. Remove from the skillet and set aside. |
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7
Done
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For the Spicy Sriracha Mayo: |
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8
Done
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In a bowl, whisk together vegan mayonnaise, Sriracha sauce, lime juice, and salt. Adjust the Sriracha sauce to your preferred level of spiciness. |
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9
Done
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For Assembling the Burger: |
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10
Done
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Toast the burger buns in a toaster or on the grill until they are lightly golden. |
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11
Done
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Spread a generous amount of spicy Sriracha mayo on the bottom half of each bun. |
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12
Done
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Place a tofu patty on the sauce-coated bun. |
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13
Done
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Top with sliced cucumber, sliced carrot, fresh cilantro leaves, and fresh mint leaves. |
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14
Done
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Squeeze a lime wedge over the toppings for an extra burst of flavor. |
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15
Done
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Place the top half of the bun on the toppings, and secure with a toothpick if needed. |
