Serves 4 people
300 g firm tofu/tau kwa (drained)
1 + 4 eggs
½ cup panko breadcrumbs
1 red chilli (deseeded and finely diced)
½ cup coriander leaves (chopped)
4 shallots (peeled and diced)
½ tsp salt
4 burger buns (halved lengthwise)
butterhead lettuce leaves
mayonnaise and thai chilli sauce (to garnish)
1 tbsp vegetable oil

Recipe Courtesy of
Asian Food Network

Vegetarian Tofu Egg Burger

Of all the meatless mains out there, this meat-free burger surely stands out with punchy Thai flavours of sweet chilli sauce, herby coriander and crunchy butterhead lettuce leaves. The “meat” is a clean-tasting square of tofu, mushed with all bits of chillies and sweet shallots, before sizzled in a pan and topped with a fried egg. You see, sometimes healthy and hella-good does go together.

Difficulty: Easy

Preparation: 15 min
Cook: 15 min
Clean up: 10 min

Steps: 3 steps
10 Ingredients

Difficulty: Easy
Steps: 3 steps
10 Ingredients

Preparation: 15 min
Cook: 15 min
Clean up: 10 min

Instructions

Mix the patties
- In a bowl, mash the tau kwa with 1 egg, panko breadcrumbs, coriander, shallot, chilli and salt.
- Stir until well-combined.

Fry the burgers
- Heat up a non-stick pan over medium heat, and make each burger one by one. Brush a little oil in the pan.
- Make a patty shape with your hands, and place the tofu patty in the pan. Cook for 3-4 minutes, until golden brown and mostly cooked through.
- Gently turn the patty over. Crack an egg into the pan, and place the burger buns cut side down to toast them.
- Cook everything for another 3-4 minutes.

Assemble the burgers
- To assemble the burgers, put the bottom bun down, and top with mayonnaise and Thai chilli sauce.
- Place a piece of butterhead lettuce on the bun, then the tofu patty, followed by the egg.

Plate and Serve!

Top it off with the remaining burger bun and serve. Repeat to make more burgers.

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Name: Vegetarian Tofu Egg Burger
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H30M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 300 g firm tofu/tau kwa (drained); 1 + 4 eggs; ½ cup panko breadcrumbs; 1 red chilli (deseeded and finely diced); ½ cup coriander leaves (chopped); 4 shallots (peeled and diced); ½ tsp salt; 4 burger buns (halved lengthwise); butterhead lettuce leaves; mayonnaise and thai chilli sauce (to garnish); 1 tbsp vegetable oil