Hemp Crusted Tofu Patty:
Patty:
| 500 g | organic extra firm tofu (pressed between two tea towels to remove any excess water) |
Buttermilk Wash:
| 250 ml | coconut milk |
| 1 tbsp | apple cider vinegar |
| 1 tbsp | sriracha |
| 1 tsp | Himalayan pink salt |
Flour:
| 65 g | almond four |
| 45 g | coconut flour |
| 25 g | golden flax meal |
| 1 tbsp | garlic powder |
| 1 tsp | smoked paprika |
| 1 tsp | Himalayan pink salt |
Crumb:
| 55 g | activated walnuts |
| 55 g | activated sunflowerseeds |
| 20 g | pine nuts |
| 20 g | hemp seeds |
Kaleslaw:
| 1/2 cup | carrot grated |
| 1/2 cup | red cabbage shredded |
| 1 cup | kale stemmed and shredded |
| 1 tbsp | vegan mayonnaise |
| 1 tbsp | hemp oil |
| 1 tsp | mustard |
Sriracha Mayo:
| 8 tbsp | vegan mayonnaise |
| 1 tbsp | sriracha |
Other Burger Bits:
| 2 | large tomatoes sliced |
| 8 | small cos lettuce leaves washed and dried |
| 8 | gluten-free burger buns |
1. Preheat the oven at 200 degrees Celsius and line a baking tray with baking paper.
2. Slice tofu into 8 uniform patties.
3. Coat all pieces in the Flour mixture, then dip in the Buttermilk mixture and finally coat with the Crumb mixture.
4. Place in a single layer on your pre-lined baking tray and bake for 45 minutes or until golden.
5. Flip patties over after about 30 minutes to get a golden crust on each side.
6. While your patty is baking, mix all ingredients for the kaleslaw together in a medium bowl and set aside.
7. Once your patties are done, allow them to cool at room temperature until safe to touch.
8. To assemble your burger, place 1 tbsp of sriracha mayo onto your bottom burger bun. Top with a cos lettuce leaf, slice tomato, tofu patty, kaleslaw and finish with the top half of the burger bun. Enjoy!
Address : 53 Riversdale Rd, Newtown VIC 3220
Phone : +61 2 6687 1260 - Fax : +61 2 4210 8828 - Email : info@hempfoods.com.au
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