TOMAMI Tofuburger

Ketchup, Würzstoff

vegan

main course

medium

Alexander Flohr (hier kocht Alex)

INGREDIENTS FOR 4 PERSONS

4 burger buns
375 g smoked tofu
12 slices of pickled dill pickles
8 tbsp TOMAMI Ketchup
1 tbsp TOMAMI Seasoning Sauce
Olive oil for frying

For the white cabbage salad (coleslaw):
500 g white cabbage
2 carrots
Some flat-leaf parsley
1 red onion

For the dressing:
2 tbsp sunflower oil
2 tbsp white wine vinegar
1-2 tbsp maple syrup
A pinch each of salt and pepper

INSTRUCTIONS

Finely slice the white cabbage and carrots or cut into thin slices with a sharp knife. Finely chop the parsley and finely dice the onion. Mix all the ingredients of the dressing together. Put into a bowl, mix vigorously with your hands, cover and leave in the refrigerator for at least 6 hours.

Cut the smoked tofu into wafer-thin slices and fry in 2 tablespoons of olive oil. Add 1 tablespoon of TOMAMI Seasoning Sauce, toss and add the topping to the burger buns. To do this, distribute 1 tablespoon of TOMAMI Ketchup on each of the halves of the buns and add the tofu, coleslaw and slices of dill pickles. READY!