| KCAL | PRO | CARB | FAT | FIBER |
| 357.2 | 18.8g | 41.1g | 12g | 5.5g |
Makes |
| Firm Tofu 160g or 5.6 oz |
| Brioche Bun 4, vegan |
| BBQ Sauce 60g or 1/3 cup |
| Red Onion 1/4 small |
| Mayonnaise 3 tbsp, light vegan |
| Lettuce 2 leaves |
| Sriracha Sauce 1 tsp |
| Apple Cider Vinegar 1 tbsp |
| Olive Oil 1 tsp |
| Black Pepper 1/2 tsp |
| Coriander Leaves 1/4 cup, chopped |
| Salt pinch |
Method |
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After draining the tofu, pat it dry. Cut it into one-inch-thick slabs, ensuring a trim if needed for the buns. Pat dry once again. |
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Warm up a skillet or pan over medium-high heat, and pour in the oil. Sprinkle the oil with salt and pepper. Place the tofu in the skillet and sear until it turns crispy and deeply golden, about 6 minutes on each side. |
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Mix together the BBQ sauce and sriracha. Set aside. Combine the cabbage, onions, cilantro, vegan mayo, vinegar, and salt. Adjust according to your palate. |
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Toast the buns. Lower the skillet's heat, coat the tofu in the BBQ sauce blend, and let it caramelise slightly. Place the tofu, followed by the tangy slaw and avocado slices. |
Indulge in a delightful fusion of crisp, seared tofu with a smoky BBQ and sriracha kick, paired with creamy, tangy slaw nestled in a toasted brioche bun. This hearty vegan burger is both wholesome and delicious, offering a burst of flavors and textures in each bite.
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