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11/70 Centennial Circuit, Byron Bay, NSW, 2481

Mon-Thu, 9am-4pm

Mushroom & Tofu Burger | Vegan Mayo
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Mushroom & Tofu Burger | Vegan Mayo

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MUSHROOM & TOFU BURGER

 

For the S&P Tofu:

• 1 pkt firm tofu

• 1/2 cup cornflour

• Oil for frying

• Salt & white pepper

 

1. Slice tofu into thick pieces, place paper towel on a board, top with the tofu pieces, place more paper towel and another board or plate on top, then put a heavy item on top to press the moisture out of the tofu. Leave for at least an hour, in the fridge overnight is best.

2. Place cornflour in a bowl and toss the tofu to coat al over.

3. Heat oil in a frypan and fry the tofu on each side until golden, drain on paper towel & sprinkle with salt & white pepper.

 

For the Mushrooms:

• 1 punnet Shimeji mushrooms

• 2 tsp oil

• 1-2 cloves garlic, finely chopped

• 2cm piece ginger, finely chopped

• 1 Tbs soy sauce

• 2 tsp maple syrup

• 1 tsp toasted sesame oil

• 2 green onions, finely sliced

 

1. In a small frypan, heat the oil and sauté the mushrooms on both sides, add the garlic & ginger and stir through.

2. Add the soy sauce, maple syrup & sesame oil. Turn off the heat, add the green onions and allow to simmer.

 

For the burger:

• Toasted burger buns

Vegan Mayo

• Sautéed shimeji mushrooms & green onion with maple, garlic, ginger, soy & toasted sesame oil

• Lettuce

• S&P tofu

• Pickled onion

• Julienned veggies

• Snow pea sprouts

• XO mushroom sauce

 

1. To assemble, spread all four toasted bun halves with Vegan Mayo. On the bottom bun place lettuce, tofu, stirfry veggies, mushrooms, bean shoots, snow pea shoots & XO sauce.

2. Place the bun on top and enjoy!