What are the main ingredients in BBQ Tofu Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Grater, Butter (optional)

What is the nutritional information of BBQ Tofu Burger?

Calories: 657, Carbs: 103 grams, Fat: grams, Protein: 24.4 grams, Sugar: 21.1 grams, Salt: 652 grams

How do I prepare BBQ Tofu Burger?

GOLDEN WEDGES: Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. PATTY PARTY: In a bowl, mix the grated tofu, 20ml of oil, the peri-peri rub, and the BBQ sauce. Divide the mixture into 2 round but flat-ish patties. Make sure to really press each patty together - this will help prevent them from falling apart! Place on a plate and place in the refrigerator for at least 10-15 minutes. PICKLE & BAKE: In a bowl, add the sliced cabbage, the diced cucumber and the vinegar (to taste). Toss until fully combined and set aside to pickle. Place the chilled patties on a lightly greased tinfoil lined baking tray and bake in the hot oven for 15-20 minutes until golden brown and cooked through. CHAR THE RINGS: Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the pineapple rings for 2-3 minutes per side, until charred. Remove from the pan. TOASTY BUNS: Spread butter on the cut sides of the halved buns or brush with oil. Return the pan to a medium-high heat. When hot, place the buns cut-side down in the pan and toast for 1-2 minutes until crisp and golden. GET YOUR BBQ ON!: Smear the mayo on the toasted bun halves. Layer the bottom half with the pickled slaw and top with BBQ patty and the charred pineapple rings. Serve the crispy potato wedges on the side with any remaining slaw. Mmm!

What should be prepared from my kitchen to make BBQ Tofu Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Grater, Butter (optional)

BBQ Tofu Burger

Name: BBQ Tofu Burger
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Tinfoil; Grater; Butter (optional)

The ultimate tofu BBQ burger. You’ll be smitten! A soft pillowy bun, perfectly charred pineapple, lashings of That Mayo vegan mayo, and of course, a fabulous pickled slaw. Sign me up!

BBQ Tofu Burger

with golden roast wedges, charred pineapple & pickled slaw

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Cabbage
CarbSmart BBQ Sauce
Cucumber
NOMU Peri-Peri Rub
Non-GMO Tofu
Potato
Schoon Burger Bun
Schoon Burger Buns
That Mayo (Vegan)
Tinned Pineapple Rings
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil
Grater
Butter (optional)

Serves 1

GOLDEN WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
PATTY PARTY
In a bowl, mix the grated tofu, 10ml of oil, the peri-peri rub, and the BBQ sauce. Divide the mixture into a round but flat-ish patty. Make sure to really press the patty together - this will help prevent them from falling apart! Place on a plate and place in the refrigerator for at least 10-15 minutes.
PICKLE & BAKE
In a bowl, add the sliced cabbage, the diced cucumber and the vinegar (to taste). Toss until fully combined and set aside to pickle. Place the chilled patty on a lightly greased tinfoil lined baking tray and bake in the hot oven for 15-20 minutes until golden brown and cooked through.
CHAR THE RINGS
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the pineapple rings for 2-3 minutes per side, until charred. Remove from the pan.
TOASTY BUNS
Spread butter on the cut sides of the halved bun or brush with oil. Return the pan to a medium-high heat. When hot, place the buns cut-side down in the pan and toast for 1-2 minutes until crisp and golden.
GET YOUR BBQ ON!
Smear the mayo on the toasted bun halves. Layer the bottom half with the pickled slaw and top with BBQ patty and the charred pineapple rings. Serve the crispy potato wedges on the side with any remaining slaw. Mmm!

Potato - 200g
Non-GMO Tofu - 110g
NOMU Peri-Peri Rub - 5ml
CarbSmart BBQ Sauce - 10ml
Cabbage - 100g
Cucumber - 50g
White Wine Vinegar - 20ml
Tinned Pineapple Rings - 60g
Schoon Burger Bun - 1
That Mayo (Vegan) - 20ml

Download the Recipe

Serves 2

GOLDEN WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
PATTY PARTY
In a bowl, mix the grated tofu, 20ml of oil, the peri-peri rub, and the BBQ sauce. Divide the mixture into 2 round but flat-ish patties. Make sure to really press each patty together - this will help prevent them from falling apart! Place on a plate and place in the refrigerator for at least 10-15 minutes.
PICKLE & BAKE
In a bowl, add the sliced cabbage, the diced cucumber and the vinegar (to taste). Toss until fully combined and set aside to pickle. Place the chilled patties on a lightly greased tinfoil lined baking tray and bake in the hot oven for 15-20 minutes until golden brown and cooked through.
CHAR THE RINGS
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the pineapple rings for 2-3 minutes per side, until charred. Remove from the pan.
TOASTY BUNS
Spread butter on the cut sides of the halved buns or brush with oil. Return the pan to a medium-high heat. When hot, place the buns cut-side down in the pan and toast for 1-2 minutes until crisp and golden.
GET YOUR BBQ ON!
Smear the mayo on the toasted bun halves. Layer the bottom half with the pickled slaw and top with BBQ patty and the charred pineapple rings. Serve the crispy potato wedges on the side with any remaining slaw. Mmm!

Potato - 400g
Non-GMO Tofu - 220g
NOMU Peri-Peri Rub - 10ml
CarbSmart BBQ Sauce - 20ml
Cabbage - 200g
Cucumber - 100g
White Wine Vinegar - 40ml
Tinned Pineapple Rings - 120g
Schoon Burger Buns - 2
That Mayo (Vegan) - 40ml

Download the Recipe

Serves 3

GOLDEN WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
PATTY PARTY
In a bowl, mix the grated tofu, 30ml of oil, the peri-peri rub, and the BBQ sauce. Divide the mixture into 3 round but flat-ish patties. Make sure to really press each patty together - this will help prevent them from falling apart! Place on a plate and place in the refrigerator for at least 10-15 minutes.
PICKLE & BAKE
In a bowl, add the sliced cabbage, the diced cucumber and the vinegar (to taste). Toss until fully combined and set aside to pickle. Place the chilled patties on a lightly greased tinfoil lined baking tray and bake in the hot oven for 20-25 minutes until golden brown and cooked through.
CHAR THE RINGS
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the pineapple rings for 2-3 minutes per side, until charred. Remove from the pan.
TOASTY BUNS
Spread butter on the cut sides of the halved buns or brush with oil. Return the pan to a medium-high heat. When hot, place the buns cut-side down in the pan and toast for 1-2 minutes until crisp and golden.
GET YOUR BBQ ON!
Smear the mayo on the toasted bun halves. Layer the bottom half with the pickled slaw and top with BBQ patty and the charred pineapple rings. Serve the crispy potato wedges on the side with any remaining slaw. Mmm!

Potato - 600g
Non-GMO Tofu - 330g
NOMU Peri-Peri Rub - 15ml
CarbSmart BBQ Sauce - 30ml
Cabbage - 300g
Cucumber - 150g
White Wine Vinegar - 60ml
Tinned Pineapple Rings - 180g
Schoon Burger Buns - 3
That Mayo (Vegan) - 60ml

Download the Recipe

Serves 4

GOLDEN WEDGES
Preheat the oven to 200°C. Place the potato wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
PATTY PARTY
In a bowl, mix the grated tofu, 40ml of oil, the peri-peri rub, and the BBQ sauce. Divide the mixture into 4 round but flat-ish patties. Make sure to really press each patty together - this will help prevent them from falling apart! Place on a plate and place in the refrigerator for at least 10-15 minutes.
PICKLE & BAKE
In a bowl, add the sliced cabbage, the diced cucumber and the vinegar (to taste). Toss until fully combined and set aside to pickle. Place the chilled patties on a lightly greased tinfoil lined baking tray and bake in the hot oven for 20-25 minutes until golden brown and cooked through.
CHAR THE RINGS
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the pineapple rings for 2-3 minutes per side, until charred. Remove from the pan.
TOASTY BUNS
Spread butter on the cut sides of the halved buns or brush with oil. Return the pan to a medium-high heat. When hot, place the buns cut-side down in the pan and toast for 1-2 minutes until crisp and golden.
GET YOUR BBQ ON!
Smear the mayo on the toasted bun halves. Layer the bottom half with the pickled slaw and top with BBQ patty and the charred pineapple rings. Serve the crispy potato wedges on the side with any remaining slaw. Mmm!