Crispy Indian Tofu Burger

Indian spices meet American burger. You can even add a classic British BBQ into the mix if you like (rain, optional). Fragrant, spicy and oh so Crispy Indian Tofu Burger tasty. Dive into this lip-smacking Indian Tofu Burger, made with Cauldron Extra Firm Tofu and our friends at St Pierre and Florette! 

Serves 2
28 mins
Easy
Vegetarian
434 cals (per serving)
Marinated tofu slices in a brioche burger bun with salad, tomatoes and pink Indian slaw on a pink board.
Cauldron Extra Firm Tofu pink packaging

Made with our Extra Firm Plant-Based Tofu

High in protein
Vegan
High in calcium

Ingredients:

For the crispy Indian tofu burger

  • 220g Cauldron Extra Firm Tofu

  • 1 tbsp Garam Masala

  • 1 tsp nigella seeds

  • ½ tbsp gluten free flour

  • 1 tsp mango chutney

For the homemade raita

  • 2 tbsp low fat Greek yoghurt

  • 50g cucumber, grated

  • ¼ tsp garam masala

  • ¼ lemon, juice only

For the herb salad

  • 25g mixed bistro salad leaves

  • A small handful dill leaves 

  • A small handful mint leaves 

  • A small handful coriander leaves 

  • ½ tsp nigella seeds

  • ½ lemon, juice only 

For the burger build

  • 2 St Pierre Seeded Brioche Burger Buns 

  • 75g Florette Indian Spiced Gourmet Slaw

  • 2 tsp mango chutney

  • 1 tomato, sliced 

  • 6 mint leaves  

  • 15g pickled red onion

Method:

  1. Pre-heat the oven to 200°C (fan)/ 220°C electric/Gas Mark 7.

  2. Slice the Cauldron Extra Firm Tofu in half to create 2 squares. Slice each square in half to create 4 tofu squares.

  3. Place the garam masala, nigella seeds and flour into a bowl. Mix to combine.

  4. Brush each tofu square with mango chutney. Scatter the prepared seasoning over the tofu squares ensuring each square is evenly coated. Place on a non-stick baking tray and bake in a pre-heated oven for 10 minutes. 

  5. To make the homemade raita, place all of the ingredients into a ramekin, mix well and set to one side.

  6. Arrange the salad leaves and herbs in a serving bowl. Scatter over the nigella seeds and squeeze over the juice from half a lemon. 

  7. Heat a non-stick griddle over a medium high heat.

  8. Place the St Pierre Seeded Brioche Buns cut side down on the griddle. Griddle for 2 minutes.

  9. Add the baked Cauldron Tofu burgers and griddle for 2-3 minutes each side.

  10. To build each burger, spoon a dollop of raita into the base of each St Pierre bun. Top with 2 Cauldron crispy Indian tofu burgers. Add a teaspoon of Florette Indian Spiced Gourmet Slaw, a teaspoon of mango chutney and a few slices of tomato. Garnish with mint leaves and pickled red onion. 

  11. Place the remaining Florette Indian slaw into a serving bowl and serve with the burgers and herb & mango salad.

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!