Main Ingredients

Suitable for Vegans

Pack of Wholemeal Tofoo Chunkies

For the Salad Pickle

½ red onion

½ cucumber

100ml red wine vinegar

1 tbsp sugar

For the Sauce

1 tsp dried chilli flakes

100g crunchy peanut butter

2 tsp dark soy sauce

100ml coconut milk

Juice of 1 lime

To Serve

2 burger buns

Sweet potato wedges

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Wholemeal Tofoo Chunkies Satay Burger

Serves 2 • Prep 15 min • Cooking

Wholemeal Tofoo Chunkies Satay Burger
Main Ingredients

Suitable for Vegans

Pack of Wholemeal Tofoo Chunkies

For the Salad Pickle

½ red onion

½ cucumber

100ml red wine vinegar

1 tbsp sugar

For the Sauce

1 tsp dried chilli flakes

100g crunchy peanut butter

2 tsp dark soy sauce

100ml coconut milk

Juice of 1 lime

To Serve

2 burger buns

Sweet potato wedges

Method

Underline

1. Place Wholemeal Tofoo Chunkies on a baking tray and bake in the oven for 20-25 minutes turning halfway through as per the cooking instructions.

2. For the pickle – finely slice the red onion and make cucumber ribbons using a peeler. Place in a bowl and coat with the red wine vinegar and sugar.

3. For the sauce, put all the ingredients in a pan and warm through – add a splash of water if it becomes a little too thick. Put to one side.

4. When your Chunkies are cooked, slice and add to your burger bun. Drain and pat dry the pickled veggies and add to your burger. Stir the satay sauce and spoon over your burger. Serve with sweet potato wedges and remaining salad pickle.