This recipe is inspired by our trip to Berlin (satay??? I know not German but bear with me) at the end of last year, we were there in December for all of the Christmas markets, which were amazing.
An added bonus to being in Berlin is all the Vegan food, apparently, it is the vegan capital of the world. We ended up getting some of the best food I have ever eaten. One of these places did a Satay tofu burger. As soon as we got home I couldn’t wait to try and make it myself.
This is my recipe for one of the best burgers you will ever eat… you won’t be disappointed.
Satay Tofu Burger with a side of Herby Fries
My favourite meal to make when I want something comforting and hearty
-Half an onion diced.
-6 tablespoons of crunchy peanut butter
-3 garlic cloves minced
-1 tablespoon of tomato paste
-3 tablespoons of coconut cream
-coconut water, enough to get the desired consistency
-1 tablespoons of coconut oil
-1 tablespoon of dark soy sauce
-2 tablespoons of coconut sugar
-2 large potatoes
-1 teaspoon of garlic powder
-1 teaspoon of crushed chills
-1 teaspoon of salt
-1 teaspoon of pepper
-2 teaspoons of thyme
-1 teaspoon of sesame oil
-Flour for coating
- Drain your tofu, cut to size and pat dry (try and get as much moisture out as possible)
- Bun bottom
1.Start with your Herby chips as these will take the longest to cook
2.Cut your potatoes into chips.
3.Soak the chips in water with a little salt for a few hours, this helps bring out the starch. You can skip this and just rinse them off a few times if you are short on time.
4.When you are ready to cook the chips, preheat your oven to 180C/356F. Mix together the garlic powder, crushed chillis, salt, pepper and thyme. Drizzle the chips with a little sesame oil and sprinkle over your spice mix.
5.Place your chips on a baking sheet and allow to cook for 30 minutes turning at the halfway point, with last 5 minutes on a high heat to crisp up.
1.Melt a tablespoon of coconut oil in a pan and throw in your diced onions (add a pinch of salt, it helps draw some moisture out from the onion and stops them burning)
2.When the onions are soft and translucent, add in the minced garlic cloves and cook for a minute or two
3.Add a tablespoon of tomato paste to the pan and cook off for 2 more minutes.
4.Turn off the heat and scoop in 6 tablespoons of crunchy peanut butter, making sure to mix it all together well.
5.When everything is mixed together, add 3 tablespoons of the cream from a can of coconut milk (put the can in the fridge for a while and it will help the cream on top solidify)
6.Add your spoon of dark soy sauce and 2 tablespoons of coconut sugar. Turn the heat on low and let simmer for 5 minutes, mixing throughout.
7.This is the time when you can add some chilli flakes if you want a little heat to the sauce.
2.Once drained, dredge your slices in flour and fry on either side until crispy and golden.
3.Put your slices in the satay sauce and make sure they are coated on both sides.
1.Butter you buns with vegan spread
2.Place on a hot griddle pan and wait until they are crispy and golden (optional extra)
3.Cover the top of your bun in melted “butter” and then place in the oven for 5 minutes to crisp up.
plate up with your chips on the side with some of the left over coleslaw and satay sauce and ENJOY!!!
P.s don’t forget to crack open a bottle of your favourite German beer!