Ingredients

The following ingredients have 4 Servings
  • 16 ounces Firm Tofu ((450g))
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Maple Syrup
  • 1 Tbsp Peanut Butter
  • 1/2 tsp Garlic Powder
  • 5 cups Cremini Mushrooms ((480g))
  • 2 Tbsp Soy Sauce
  • 1 cup Canned Coconut Cream ((240ml) Unsweetened)
  • 1 tsp Cornstarch
  • 4 Hamburger Buns
  • Lettuce
  • Tomato
  • Pickles

Instruction

  • Put the tofu on to press for 20 minutes. Either use a tofu press or place the tofu on a plate with another plate on top of it and then place something heavy on top like a heavy pot.
  • Preheat the oven to 350°F (180°C).
  • When pressed, cut the tofu into four square burgers.
  • Line a baking tray with parchment paper. Place the tofu burgers evenly on the parchment paper and bake in the oven for 30 minutes, turning the tofu over after 15 minutes.
  • Mix up the marinade sauce by adding soy sauce, maple syrup, peanut butter and garlic powder to a bowl and whisking together.
  • When the burgers have finished baking, brush marinade sauce generously onto both sides of the burgers and leave them to marinate for 5 minutes.
  • Heat up a pan with a little oil and when hot, add the tofu burgers to the pan and fry on each side until golden.
  • Brush on more marinade sauce while the tofu is frying. The tofu burgers are ready to serve.
  • Mushroom sauce: Add sliced mushrooms and soy sauce to a skillet, cover with a lid and turn the heat to medium high.
  • When the mushrooms have released their water and are bubbling away remove the lid and let the excess water cook off.
  • When the water is mostly evaporated, pour in the coconut cream and bring to a simmer.
  • Make a cornstarch slurry by mixing the cornstarch with a little coconut cream or water until smooth.
  • Pour it into the sauce and mix it in. Keep stirring until the sauce thickens.
  • Prepare your hamburger buns, adding lettuce, sliced tomato and pickles.
  • Add the tofu burger, top it with mushroom sauce and serve.