Tofu Edamame Mushroom Burgers
A tasty vegan burger recipe packed full of all the plant-based goodness. The homemade tofu burger patties are surprisingly easy to make and sure to impress even the meat eaters.
Prep time: 20 minutes Cooking time: 15 minutes Serves: 4
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
- 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!