Ingredients

Marinade:

• 1 x 400g / 14 oz tofu – pressed and cut into small cubes for marinating.
• ¼ cup vegetable oil
• ¼ cup white wine vinegar
• Juice of 1 lime

Burgers:

• Marinated tofu
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp hot chilli powder
• ½ garlic powder
• 3 cloves garlic – crushed
• ½ fresh coriander (opt. but adds an authentic Mexican feel)
• Salt and pepper to taste
• 2 tbsp soaked chia seeds (to bind it all together)
• 3 tbsp plain flour - add more if the mixture is too wet

Optional Coating: 

• 1/2 cup of cornflour mixed with 2 tbsps panko breadcrumbs

Mum’s Best Coleslaw:

• ¼ red cabbage – sliced
• ½ red onion - sliced (soak in vinegar for 25 minutes if you don't like too strong a taste of onion but drain the vinegar away before adding)
• 1 carrot – grated
• 1 apple – grated
• A dollop of vegan mayo
• Salt and pepper to taste

Method

1. Preheat the oven to 370 deg. fahrenheit / 180 deg. celsius and prepare a baking sheet with parchment paper.
2. Press and chop the tofu into cubes and leave to soak in the marinade for 30 mins to overnight in the fridge.
3. Remove the tofu from the marinade and place in the food mixer, discarding any extra liquid that hasn't been absorbed.
4. Add all the burger ingredients to a food processor with the marinated tofu and blitz together, pulsing and cleaning the sides of the mixer as necessary.
5. When a smooth batter has been formed, take the dough in small handfuls and form into mini burgers.
6. Either place on a prepared baking sheet straight away, or if you want an additional crunch, coat each burger in the corn flour and panko breadcrumb mix and then place evenlly on the baking sheet.
7. Bake in the pre-heated oven for 25 minutes, turning half-way through.
8. To reheat: fry for 2 minutes before eating.

To serve:

Serve in your favourite burger bun with slices of avocado, a squeeze of extra lime, slices of tomato and a generous helping of Mum’s Best Coleslaw on the side.