Australian Back Lime Hot Honey Tofu Burgers with Ranch & Slaw
Ingredients
- Tofu
– 2 blocks firm tofu (cut in half → 4 thick burger steaks)
– 1 cup cornflakes (lightly crushed)
– 1-2 tbsp of oil to pour over tofu to help cornflakes crisp up in the oven. Alternatively use an oil spray. - Spiced Flour Mix
– 1 cup cup plain flour
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– ½ tsp chilli powder
– ½–1 tsp Australian black lime salt
– ½ tsp cracked black pepper - Wet Coating
– 2 eggs, lightly beaten (add in mustard or hot sauce if you please) - Sauce
– Hot Honey Australian Black Lime Sauce - Pickle Ranch Slaw
– 2 cups finely shredded white cabbage
– ½ small brown onion, very thinly sliced (mandolin) - Ranch Dressing
– ½ cup sour cream
– ¼ cup buttermilk
– 1 tbsp pickle juice
– 1 tbsp lemon juice
– 1 tsp garlic powder
1 tsp onion powder
Juice half a lemon
– 1 tsp dried dill (or fresh)
– ½ tsp Australian black lime salt
– Crack of black pepper
Plus extra salt to taste - To Assemble
– 4 soft burger buns
– 3–4 pickles for burger assembly (optional)
Directions
- Cut tofu into thick burger slabs, pat dry and press tofu for at least 20 minutes
- Prepare three bowls: spiced flour, beaten eggs, and crushed cornflakes.
- Coat tofu: flour → egg → cornflakes, pressing firmly.
- Place on lined tray, drizzle with oil, and bake at 220°C for 20–25 minutes, flipping halfway, until golden and crunchy. Cool on wire wrack so it stays crispy all over.
- Mix ranch dressing ingredients until smooth.
- Toss cabbage, onion, with the dressing.
- Toast buns.
- Assemble: tofu, slaw, and a generous pour of Hot Honey Australian Black Lime Sauce.
- Serve immediately