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.
Ingredients
For the burger patties
- 2 blocks firm tofu
- ½ cup shelled edamame
- 1 tbsp ginger chopped
- ½ red chilli seeds removed and chopped
- ¼ cup Superb Herb fresh coriander chopped
- ½ tsp salt
- ½ tsp soy sauce
- 1 tsp sesame oil
- 2 tbsp corn flour
- Sesame oil for cooking the burgers and mushrooms
For the burger
- 8 large portobello mushrooms stalk removed
- Handful of Superb Herb coriander
- ¼ cup shelled edamame
For the Cashew Cream
- 1 cup raw cashews soaked in warm water
- 2 tbsp miso
- 1 tbsp Chantal Organics apple syrup
- 1 tbsp lime juice
Instructions
- 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!
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