Ingredients
For the quick pickled cucumber
1/2 cucumber, peeled into ribbons
250ml white wine vinegar
1 tsp turmeric
For the Tofoo
1 pack of Tofoo Sriracha, cut into 4 long slabs
100g plain flour
100ml oat or cashew milk
60g panko breadcrumbs
300ml vegetable oil
For the Korean sauce
3 tbsp Sriracha sauce
3 tbsp tomato ketchup
2 tbsp dark brown sugar
2 tbsp soy sauce
2 tsp ginger, grated
2 garlic cloves, minced
To serve
Brioche buns or vegan alternative
1/4 white cabbage, shredded
75g vegan mayonnaise
1 tbsp sesame oil
Get started
- Add all pickled cucumber ingredients plus a tsp of salt in a small bowl and pop to one side. Meanwhile, heat your vegetable oil in a large pan over a medium heat.
- Whilst your oil heats, pop your flour and breadcrumbs into separate shallow bowls. Season your flour bowl.
- Now onto breadcrumbing. Dip each slice of Sriracha Tofoo in the flour, dusting all over and shake away any excess. Add your vegan milk to the remaining flour and whisk. Dip each floured Tofoo slice in the milk mixture and then roll in the breadcrumbs ensuring to cover each slice all over.
- Using a spatula, carefully place each slice into your heated oil and fry for a few mins until golden on one side before flipping and repeating so crispy and golden all over. Remove each Tofoo slice and pop on kitchen roll.
- Remove excess oil from the pan, pop back onto a medium heat and add all sauce ingredients. Heat for a couple of mins and bring to a simmer before popping to one side.
- Toast your burger buns in a griddle pan over a medium heat until charred. Add your sesame oil to the vegan mayo and give a good mix.
- Now to create your KFT! Smother your bottom bun in sesame mayo followed by shredded cabbage. Top with 1 x fried Tofoo slab, a good helping of Korean sauce, add another fried Tofoo slab and add more Korean sauce. Pile with drained, pickled turmeric cucumber, add a generous dollop of mayo to your top bun and crown the king of all burgers!
