Tofu Smashburgers with Shoestring Fries
Tofu Smashburgers with Shoestring Fries
Ingredients
For the Tofu Patties
- 400 g firm tofu
- 2 tablespoons mushroom powder, optional
- 1 small onion, finely chopped
- 1 small bunch parsley, finely chopped
- 1 garlic clove, grated
- 1 teaspoon smoked paprika
- 1/2 teaspoon coriander
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- as needed rosemary, dried or fresh, finely chopped
- as needed thyme, dried or fresh, finely chopped
- 4-6 tablespoons flour, or breadcrumbs, as binder
- as needed salt
- as needed pepper
For the Burger Sauce
- 6 tablespoons vegan mayo
- 3 tablespoons ketchup
- 2 teaspoons mustard
- 2 tablespoons pickles, finely diced
For the Shoestring Fries
- as needed starchy potatoes
- as needed oil, for frying
- as needed salt
For Assembly and Toppings
- 1-2 onions, thinly sliced, for caramelizing
- as needed vegan cheese slices, optional
- as needed brioche buns
- as needed lettuce, optional
- as needed tomatoes, sliced, optional
Instructions
- 1
Finely crumble the 400 g firm tofu into a large bowl using your hands. Finely chop the 1 small onion and a small bunch of parsley, then add them to the crumbled tofu. Grate the 1 garlic clove into the bowl.
⏱️ 10 min
- 2
Add salt and pepper to taste, 2 tablespoons mushroom powder (if using), 1 teaspoon smoked paprika, 1/2 teaspoon coriander, 2 tablespoons soy sauce, 2 tablespoons tomato paste, and a pinch of rosemary and thyme to the tofu mixture. Mix all ingredients thoroughly by hand until well combined.
⏱️ 5 min
- 3
Gradually add 4-6 tablespoons of flour (or breadcrumbs) to the tofu mixture, mixing until it acts as a binder and the mixture can be easily pressed into balls. Form the mixture into balls and set them aside.
⏱️ 10 min
- 4
Peel the starchy potatoes. Using a mandolin, carefully cut the potatoes into thin strips. Place the cut potato strips in a bowl with cold water to rinse off excess starch. Let them soak for 10-15 minutes, then drain the water and spread the potato strips on a kitchen towel to pat-dry thoroughly.
⏱️ 20 min
- 5
Heat oil for frying in a deep pot or fryer to 170°C (338°F). Fry the potato strips in batches until they start to brown and become crispy. Remove the fries from the oil using a slotted spoon and place them in a bowl. Season immediately with salt to taste and toss.
⏱️ 15 min•🌡️ 170
- 6
Prepare the burger sauce: In a small bowl, combine 6 tablespoons vegan mayo, 3 tablespoons ketchup, 2 teaspoons mustard, and 2 tablespoons finely diced pickles. Mix all ingredients well until smooth.
⏱️ 5 min
- 7
Prepare the caramelized onions: Thinly slice 1-2 onions. Heat a pan over medium heat with a little oil. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until they are soft and caramelized, about 15-20 minutes. Deglaze with a splash of water when necessary to prevent sticking and aid caramelization.
⏱️ 20 min
- 8
Cook the tofu patties: Heat a pan until hot over medium-high heat. Place the prepared tofu balls into the hot pan and, using a sturdy spatula, smash them into thin patties. Cook until the patties are browned and crispy on one side, then flip them.
⏱️ 10 min
- 9
If using, top the cooked patties with vegan cheese slices. Pour a small splash of water into the hot pan and quickly cover it with a lid to create steam and melt the cheese. Cook for another 1-2 minutes until the cheese is melted.
⏱️ 2 min
- 10
Toast the brioche buns until lightly golden.
⏱️ 3 min
- 11
Assemble the burgers: On the bottom half of a toasted bun, spread a generous amount of the prepared burger sauce. Add lettuce and sliced tomatoes (if using). Place a cooked tofu patty with melted vegan cheese on top. Add a portion of the caramelized onions. For a double burger, repeat with a second patty and toppings. Place the top half of the toasted bun on top to complete the burger.
⏱️ 5 min
- 12
Serve immediately with the shoestring fries and your beverage of choice. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Tofu Smashburgers with Shoestring Fries
For the Tofu Patties
- 400 g firm tofu
- 2 tablespoons mushroom powder, optional
- 1 small onion, finely chopped
- 1 small bunch parsley, finely chopped
- 1 garlic clove, grated
- 1 teaspoon smoked paprika
- 1/2 teaspoon coriander
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- as needed rosemary, dried or fresh, finely chopped
- as needed thyme, dried or fresh, finely chopped
- 4-6 tablespoons flour, or breadcrumbs, as binder
- as needed salt
- as needed pepper
For the Burger Sauce
- 6 tablespoons vegan mayo
- 3 tablespoons ketchup
- 2 teaspoons mustard
- 2 tablespoons pickles, finely diced
For the Shoestring Fries
- as needed starchy potatoes
- as needed oil, for frying
- as needed salt
For Assembly and Toppings
- 1-2 onions, thinly sliced, for caramelizing
- as needed vegan cheese slices, optional
- as needed brioche buns
- as needed lettuce, optional
- as needed tomatoes, sliced, optional
Instructions
- 1
Finely crumble the 400 g firm tofu into a large bowl using your hands. Finely chop the 1 small onion and a small bunch of parsley, then add them to the crumbled tofu. Grate the 1 garlic clove into the bowl.
⏱️ 10 min - 2
Add salt and pepper to taste, 2 tablespoons mushroom powder (if using), 1 teaspoon smoked paprika, 1/2 teaspoon coriander, 2 tablespoons soy sauce, 2 tablespoons tomato paste, and a pinch of rosemary and thyme to the tofu mixture. Mix all ingredients thoroughly by hand until well combined.
⏱️ 5 min - 3
Gradually add 4-6 tablespoons of flour (or breadcrumbs) to the tofu mixture, mixing until it acts as a binder and the mixture can be easily pressed into balls. Form the mixture into balls and set them aside.
⏱️ 10 min - 4
Peel the starchy potatoes. Using a mandolin, carefully cut the potatoes into thin strips. Place the cut potato strips in a bowl with cold water to rinse off excess starch. Let them soak for 10-15 minutes, then drain the water and spread the potato strips on a kitchen towel to pat-dry thoroughly.
⏱️ 20 min - 5
Heat oil for frying in a deep pot or fryer to 170°C (338°F). Fry the potato strips in batches until they start to brown and become crispy. Remove the fries from the oil using a slotted spoon and place them in a bowl. Season immediately with salt to taste and toss.
⏱️ 15 min•🌡️ 170 - 6
Prepare the burger sauce: In a small bowl, combine 6 tablespoons vegan mayo, 3 tablespoons ketchup, 2 teaspoons mustard, and 2 tablespoons finely diced pickles. Mix all ingredients well until smooth.
⏱️ 5 min - 7
Prepare the caramelized onions: Thinly slice 1-2 onions. Heat a pan over medium heat with a little oil. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until they are soft and caramelized, about 15-20 minutes. Deglaze with a splash of water when necessary to prevent sticking and aid caramelization.
⏱️ 20 min - 8
Cook the tofu patties: Heat a pan until hot over medium-high heat. Place the prepared tofu balls into the hot pan and, using a sturdy spatula, smash them into thin patties. Cook until the patties are browned and crispy on one side, then flip them.
⏱️ 10 min - 9
If using, top the cooked patties with vegan cheese slices. Pour a small splash of water into the hot pan and quickly cover it with a lid to create steam and melt the cheese. Cook for another 1-2 minutes until the cheese is melted.
⏱️ 2 min - 10
Toast the brioche buns until lightly golden.
⏱️ 3 min - 11
Assemble the burgers: On the bottom half of a toasted bun, spread a generous amount of the prepared burger sauce. Add lettuce and sliced tomatoes (if using). Place a cooked tofu patty with melted vegan cheese on top. Add a portion of the caramelized onions. For a double burger, repeat with a second patty and toppings. Place the top half of the toasted bun on top to complete the burger.
⏱️ 5 min - 12
Serve immediately with the shoestring fries and your beverage of choice. Enjoy!