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TOMAMI Tofuburger
Ketchup, Würzstoff
vegan
main course
medium
Alexander Flohr
Ingredients for 4 persons
- 4 burger buns
- 375 g smoked tofu
- 12 slices of pickled dill pickles
- 8 tbsp TOMAMI Ketchup 🛒
- 1 tbsp TOMAMI Würzstoff 🛒
- 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
Preparation
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 Würzstoff 🛒, 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!
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