For the burgers 2 blocks firm tofu
½ cup shelled edamame
1 tbsp chopped ginger
½ red chilli, seeds removed and chopped
¼ cup chopped fresh coriander(we love Superb Herb)
½ teaspoon salt
½ teaspoon soy sauce(we love Lee Kum Kee)
1 teaspoon sesame oil (we love Lee Kum Kee)
2 tbsp corn flour
Sesame oil for cooking the burgers and mushrooms
8 large portobello mushrooms, stalk removed (we love Meadow Mushrooms)
Handful of coriander (we love Superb Herb)
¼ cup shelled edamame
For the Cashew Cream 1 cup raw cashews, soaked in warm water (we love Alison’s Pantry Natural Cashews)
2 tbsp miso
1 tbsp apple syrup (we love Chantal Organics)
1 tbsp lime juice
In a food processor, blitz all the burger ingredients. Make burger patties as same size to the mushrooms.
Make the Cashew Cream. Blend drained cashews, miso, syrup and lime juice in a blender until smooth.
Heat a drizzle of sesame oil in a non-stick frying pan over medium high heat. Cook the tofu burgers 2-3 minutes each side or until golden. Set aside. Add some more oil and fry mushrooms 3-4 minutes each side until tender.
Place tofu burgers on a serving platter. Top with cashew cream, a mushroom, more cashew cream and some extra edamame. Finish with extra coriander and a skewer to complete the burger. Enjoy!