Tofu Burger with Teriyaki Coleslaw and Sriracha Dressing

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Spring Summer Autumn Winter Main courses Naturally Brewed Soy Sauce Teriyaki Marinade Vegetarian kitchen Burger & Wraps

Preparation time: 30 mins

Calorific value (per portion): 1481 kJ / 354 kcal

For the coleslaw:

150 g red cabbage
1 large carrot
3 tbsp. Kikkoman Teriyaki Marinade
1 tbsp. oat yoghurt (or soy yoghurt)
1 tsp. mustard
Freshly ground pepper

For the dressing:

2 tbsp. oat yoghurt (or soy yoghurt)
2 tbsp. Sriracha Chilli Sauce
1 1/2 tbsp. Kikkoman Naturally Brewed Soy Sauce

Also:

350 g tofu
2 tbsp. wholegrain flour
1 tbsp. sesame seeds
Salt and freshly ground pepper
2-3 tbsp. vegetable oil
1 red onion
50 g lettuce
4 burger buns
100 g kimchi (or: sauerkraut)

Preparation

To make the coleslaw remove the outer leaves from the red cabbage, quarter it, make a wedge shaped cut to remove the stem and chop into fine strips. Top and tail the carrot, peel it and create carrot strips with a peeler. Mix together the Teriyaki Marinade, yoghurt and mustard, combine with the cabbage and carrots and season with pepper.

To make the dressing combine the yoghurt, Sriracha and soy sauce. Cut the tofu into 4 slices. Combine the flour and sesame seeds. Dip the tofu into the mixture so that all sides are covered and season with salt and pepper. Heat up the oil in a pan and fry the tofu for 3-4 minutes on both sides. Peel the onion and cut into strips. Wash the lettuce and spin dry.

Halve the burger buns. Place the teriyaki coleslaw, lettuce, tofu, Kimchi and onions with a drizzle of dressing on one half, then place the other half on top and serve the tofu burger.