Smoked tofu dirty burger

MAKES 4 PREP 35 mins COOK 5 mins MORE EFFORT V

vegetable oil, for frying

For the burger

1 sweet potato (200g), peeled and cut into small chunks 1 tbsp olive oil

1 small onion, finely chopped 1 garlic clove, crushed

1 tsp each cumin, smoked paprika and garlic salt 225g pack smoked tofu (we used The Tofoo Co.)

50g roasted cashews

For the coating

1 tsp English mustard 150ml soy milk

75g plain flour

50g panko breadcrumbs

1 tsp garlic salt

½ tsp cayenne pepper

1 tbsp icing sugar

1 tsp baking powder

For the slaw

¼ red cabbage, finely shredded

1 carrot, grated

2 tbsp chopped coriander ½ lime, juiced

2 tsp sesame seeds

To serve

3 tbsp vegan mayonnaise (we used Rubies in the Rubble, see p14) mixed with ½ tbsp sriracha vegan burger buns, halved and toasted

1 Put the sweet potato in a microwaveable bowl, cover with cling film and cook on high for 3 mins until soft. Heat the oil in a non-stick frying pan and fry the onion with a big pinch of salt until soft, around 5 mins. Add the garlic and spices and cook for 2 mins further, then set aside. Blitz the tofu with the cashews in a blender, then tip in the sweet potato and fried onions. Season and blitz again until combined. Shape into four burger patties and set aside in the fridge on a lined baking tray while you make the slaw. 2 Make the slaw by combining the ingredients in a bowl, then set aside until needed. When you’re ready to fry the patties, mix the mustard with the soy milk in one bowl, then mix the remaining coating ingredients in another bowl. In turn, take each patty and dip into the flour mixture, then into the soy milk mixture, then back into the flour mixture. Repeat this again so you get a really nice crust on the patties.

3 Pour the vegetable oil into a large frying pan over a medium-high heat – you want the oil to come about 2cm up the side of the pan. Once hot, use a spatula to carefully add the patties and gently fry for 1 min on each side until crispy, then leave to drain on kitchen paper. Serve the burgers in burger buns, topped with the slaw and drizzled with the mayo.

GOOD TO KNOW vegan • calcium • folate • fibre • vit c • iron • 3 of 5-a-day

PER SERVING 865 kcals • fat 36g • saturates 6g • carbs 98g • sugars 32g • fibre 16g • protein 30g • salt 1.6g