Crispy Korean Tofu Burger

Prep
10 mins

Cooking
28 mins

Serves 2

Korean Gochujang

Ingredients

Serves: 2

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 Brioche Buns

75g Florette Korean Gochujang Gourmet Slaw

2 tsp mango chutney

1 tomato, sliced

6 mint leaves

15g pickled red onion

Pre-heat the oven to 200°C (fan)/ 220°C electric/Gas Mark 7.
Slice the Cauldron Extra Firm Tofu in half to create 2 squares. Slice each square in half to create 4 tofu squares.
Place the garam masala, nigella seeds and flour into a bowl. Mix to combine.
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.
To make the homemade raita, place all of the ingredients into a ramekin, mix well and set to one side.
Arrange the salad leaves and herbs in a serving bowl. Scatter over the nigella seeds and squeeze over the juice from half a lemon.
Heat a non-stick griddle over a medium high heat.
Place the St Pierre Brioche Buns cut side down on the griddle. Griddle for 2 minutes.
Add the baked Cauldron Tofu burgers and griddle for 2-3 minutes each side.
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 Korean Gourmet Slaw, a teaspoon of mango chutney and a few slices of tomato. Garnish with mint leaves and pickled red onion.
Place the remaining Florette Indian slaw into a serving bowl and serve with the burgers and herb & mango salad.

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