Tofoo Katsu Burger
A double-effort burger, and worth every step. Panko-crumbed Smoked Tofoo gets fried until crisp, then stacked in a toasted brioche bun with a homemade katsu sauce built from scratch - carrot, onion, curry spices, and mango chutney simmered down until rich and glossy. Topped with quick pickles for a sharp, tangy contrast, it's a proper fakeaway burger that beats the takeaway version hands down.
- Serves: 2 people
- Prep: 30 mins
- Cooking: 20 mins
Ingredients
4 lettuce leaves
2 brioche burger buns
Vegetable oil for frying
For the Tofoo Katsu Burger
1 pack Smoked Tofoo
100g flour
100ml vegan milk
Chilli flakes
Salt & pepper
Panko breadcrumbs to coat
For the Pickles
1 small red onion, peeled and sliced into rings
2 large gherkins, cut into thin strips
2 tbsp pink pickled ginger
1 lemon, juiced
1 tsp sea salt
For the Curry Sauce
1 medium carrot, chopped to fine dice
1 small white onion, chopped to fine dice
2 cloves of garlic, chopped finely
2 inches of ginger, chopped finely
1 tsp of mild curry powder
1 tsp of gram masala
1 tsp of turmeric
1/2 tsp of ground coriander
1 heaped tbsp of plain white flour
500ml vegetable stock
3 heaped tbsp of smooth mango chutney
Salt & pepper
Method
- Preheat oven to 180°c.
- In a bowl add the pickle ingredients, mix and set aside.
- Take a large frying pan and bring to a medium heat, add oil, the carrot, onion, garlic and ginger and fry until soft and the onion is translucent. Add the spices and fry for 1 minute. Turn the heat up and add the flour, mix and then add the stock and whisk everything together. Add the mango chutney and bring to the boil before turning the heat down to a simmer. Season to taste and allow to reduce on the hob for 15 minutes.
- In another bowl add the flour, season and add the chilli flakes. Cut the Smoked Tofoo into two flat slabs, dust in the flour and set aside. Add the cashew milk to the flour and whisk until you have a thin batter, in another bowl add the panko breadcrumbs. Take your floured Tofoo slabs and coat in the batter and then coat in the panko breadcrumbs. Fry in a large frying pan with 2cm of vegetable oil until golden brown. Once browned put on a baking tray and put in the oven for 7 minutes.
- Toast the brioche burger buns. Drain and pat dry the pickles. Take the Panko Tofoo out of the oven and place on a plate with a few sheets of kitchen roll to absorb the excess oil. Take the sauce of the heat and allow to cool for a couple of minutes.
- Spread the bottoms of your buns with a large dollop of Katsu sauce,layer on the lettuce leaves and place the panko Tofoo burger on top. Add another couple of spoonfuls of Katsu sauce and top with a good amount of the pickles, put the lid on and serve immediately.
Ingredients
4 lettuce leaves
2 brioche burger buns
Vegetable oil for frying
For the Tofoo Katsu Burger
1 pack Katsu Tofoo
For the Pickles
1 small red onion, peeled and sliced into rings
2 large gherkins, cut into thin strips
2 tbsp pink pickled ginger
1 lemon, juiced
1 tsp sea salt
For the Sauce
S&B Golden Curry
Method
- Preheat oven to 180°c.
- In a bowl add the pickle ingredients, mix and set aside.
- Cook your Tofoo Katsu according to the pack instructions
- In a pan cook off your S&B Golden Curry sauce, as per pack instructions
- Toast the brioche burger buns. Drain and pat dry the pickles. Take the Tofoo Katsu out of the oven. Take the sauce of the heat and allow to cool for a couple of minutes.
- Spread the bottoms of your buns with a large dollop of Katsu sauce, layer on the lettuce leaves and place the Tofoo Katsu burger on top. Add another couple of spoonfuls of Katsu sauce and top with a good amount of the pickles, put the lid on and serve immediately.
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