Hamburguesa de tofu

Ingredientes

• 16 ounces Firm Tofu ((450g))
• 2 Tbsp Soy Sauce
• 1 Tbsp Maple Syrup
• 1 Tbsp Peanut Butter
• 1/2 tsp Garlic Powder
• 5 cups Cremini Mushrooms ((480g))
• 2 Tbsp Soy Sauce
• 1 cup Canned Coconut Cream ((240ml) Unsweetened)
• 1 tsp Cornstarch
• 4 Hamburger Buns
• Lettuce
• Tomato
• Pickles

Preparación

1. 1

   Put the tofu on to press for 20 minutes. Either use a tofu press or place the tofu on a plate with another plate on top of it and then place something heavy on top like a heavy pot.

2. 2

   Preheat the oven to 350°F (180°C).

3. 3

   When pressed, cut the tofu into four square burgers.

4. 4

   Line a baking tray with parchment paper. Place the tofu burgers evenly on the parchment paper and bake in the oven for 30 minutes, turning the tofu over after 15 minutes.

5. 5

   Mix up the marinade sauce by adding soy sauce, maple syrup, peanut butter and garlic powder to a bowl and whisking together.

6. 6

   When the burgers have finished baking, brush marinade sauce generously onto both sides of the burgers and leave them to marinate for 5 minutes.

7. 7

   Heat up a pan with a little oil and when hot, add the tofu burgers to the pan and fry on each side until golden.

8. 8

   Brush on more marinade sauce while the tofu is frying. The tofu burgers are ready to serve.

9. 9

   Mushroom sauce: Add sliced mushrooms and soy sauce to a skillet, cover with a lid and turn the heat to medium high.

10. 10

    When the mushrooms have released their water and are bubbling away remove the lid and let the excess water cook off.

11. 11

    When the water is mostly evaporated, pour in the coconut cream and bring to a simmer.

12. 12

    Make a cornstarch slurry by mixing the cornstarch with a little coconut cream or water until smooth.

13. 13

    Pour it into the sauce and mix it in. Keep stirring until the sauce thickens.

14. 14

    Prepare your hamburger buns, adding lettuce, sliced tomato and pickles.

15. 15

    Add the tofu burger, top it with mushroom sauce and serve.