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Recipes

Buffalo Tofu Burger with Pickled Cucumber

Meet your new favourite way to have burger night.

Golden, crispy tofu burgers get piled high with cooling coconut herby yoghurt, crunchy little gem and a sharp, punchy pickle of cucumber and red onion, all doused in proper buffalo hot sauce and packed into a soft mini bun.

It's spicy, creamy, tangy and crunchy all in one bite, everything a good burger should be. Ready in well under 30 minutes and easily doubled for a crowd, it's the kind of recipe that turns a normal Tuesday into a bit of an event.

Serves 1-2

Ready in 15 mins

Ingredients

For The Pickled Veg

1 cucumber, peeled into ribbons
1 red onion, finely sliced
2tbsp white rice vinegar
1tbsp maple syrup
Handful dill, chopped

For the coconut herby yog

2tbsp coconut yoghurt
Juice of ½ lime
Handful parsley, chopped

To serve

4tbsp buffalo hot sauce
Little gem lettuce, leaves separated
Little gem lettuce, leaves separated
2 small burger buns

Method

In a medium bowl mix the cucumber, red onion, white rice vinegar, maple and pinch of salt. Sprinkle over the dill.
In a small bowl, mix coconut yogurt with the lime and parsley.
Cook tofu burgers according to pack instructions until golden.
Build buns with a layer of coconut yoghurt, lettuce, tofu burger, hot sauce, pickled veg and the lid!