Crispy Tofu Burger

Burgers are all the rage right now. They’re simple to make, convenient to eat and are super filling for when you’re really hungry. However, all burgers aren’t created equal. A lot are filled with processed nasties that aren’t very nutritious and leave you feeling sleepy and heavy. This epic burger recipe is nutrient dense, gluten-free and super tasty. Who says you can’t have it all?

Macros Per Serve: 
Calories: 641.40 kcal Net Carbs: 15.3 grams Protein: 25.8 grams Fat: 48.3 grams

Makes 8 servings

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 70 minutes


500 g organic extra firm tofu (pressed between two tea towels to remove any excess water)

Buttermilk Wash:
250 ml coconut milk
1 tbsp apple cider vinegar
1 tbsp sriracha
1 tsp Himalayan pink salt

65 g almond four
45 g coconut flour
25 g golden flax meal
1 tbsp garlic powder
1 tsp smoked paprika
1 tsp Himalayan pink salt

55 g activated walnuts
55 g activated sunflowerseeds
20 g pine nuts
20 g hemp seeds

½ cup carrot grated
½ cup red cabbage shredded
1 cup kale stemmed and shredded
1 tbsp vegan mayonnaise
1 tbsp hemp oil
1 tsp mustard

Sriracha Mayo:
8 tbsp vegan mayonnaise
1 tbsp sriracha

Burger Buns:
150 g almond flour
60 g coconut flour
75 g golden flax meal
40 g psylium husk powder
1 tbsp garlic powder
1 tsp Himalayan pink salt
1 tsp baking soda
2 tbsp hemp seeds
500 ml hot filtered alkaline water

Other Burger Bits:
2 large tomatoes sliced
8 small cos lettuce leaves washed and dried



  1. Preheat the oven to 190 degrees Celsius and line a baking tray with baking paper.
  2. Slice tofu into 8 uniform patties.
  3. Coat all pieces in the flour mixture, then dip in the buttermilk mixture and finally coat with the crumb mixture.
  4. Place in a single layer on your pre-lined baking tray and bake for 45 minutes or until golden.
  5. Flip patties over after about 30 minutes to get a golden crust on each side.
  6. Mix all ingredients for the burger buns except for the water until well combined.
  7. Add the hot water and stir rapidly with a wooden spoon until well combined.
  8. Once the mixture comes together, use your hands to knead into a moist dough. 
  9. You can add more water if mixture is too dry. Divide dough into 8 even pieces and roll into uniform rounds.Top with a sprinkle of hemp seeds and press them into the dough so they don't fall out.
  10. Place buns onto an oven tray lined with baking paper and bake at 190 degrees Celsius for 35 minutes.
  11. While your patties & bread are baking, mix all ingredients for the kaleslaw together in a medium bowl and set aside.
  12. Once your patties and bread are done, allow them to cool at room temperature until safe to touch. 
  13. To assemble your burger, cut a freshly baked bun in half. Place 1 tbsp of sriracha mayo onto your bottom burger bun. Top with a cos lettuce leaf, slice tomato, tofu patty, kaleslaw and finish with the top half of the burger bun. Enjoy!

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