Crispy tofu burger with pea and caper mayo
Thick slabs of crispy tofu nestled in a burger bun with a generous dollop of lemony green pea and caper mayo.
Print
Pin
Servings: 4
Calories: 518kcal
Ingredients
For the mayo:
- 1 cup frozen green peas, (thawed)
- 1 tablespoon capers
- ¼ cup mayonnaise
- 1 tablespoon lemon juice, (approx.)
- Pinch salt
For the burgers:
- 2 packs firm tofu, (approx. 550g/1.2lb)
- ½ cup flour, (approx.)
- ½ cup soy milk, (approx.)
- 1 cup panko crumbs
- 4 burger buns
- Oil for frying
- Cos lettuce leaves, (to serve)
Instructions
For the mayo:
- Roughly blitz green peas and capers with a stick blender or small food processor.
- Stir mayo into the pea and caper mixture, season with a pinch or two of salt and a squeeze of lemon juice.
For the burgers:
- Slice each block of tofu in half to create two thick slabs of tofu. Drain on paper towels to remove as much excess moisture as possible.
- Arrange flour, soy milk and panko crumbs in three bowls. Season the flour well with salt and pepper.
- Crumb coat the tofu by dredging it in flour, dipping it in soy milk, then into panko crumbs. Repeat with a second coat of flour, soy milk and panko crumbs, then set aside until ready to cook.
- Heat a generous amount of oil for shallow frying in a large frypan (skillet), to a medium heat. I used grapeseed oil.
- Gently place the slabs of tofu into the frypan and cook on all sides until deeply golden brown. Remove from pan and drain on paper towels to remove excess oil.
- To serve, smear generous spoonfuls of mayo onto warm burger buns, top with tofu and cos lettuce and eat immediately.
Notes
- Nutrition information estimated based on the tofu retaining 2 tablespoon of oil after frying.
- Green pea and caper mayo is best made just before serving, as it will lose its bright green colour when stored (but will still taste fine).
Nutrition information
Calories: 518kcal | Carbohydrates: 55g | Protein: 20g | Fat: 22g | Saturated Fat: 2g | Sodium: 532mg | Potassium: 518mg | Fiber: 4g | Sugar: 8g | Vitamin A: 430IU | Vitamin C: 17mg | Calcium: 196mg | Iron: 5.1mg
Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!
