Whenever I post the tofu burger with coleslaw on Instagram, I get a flood of messages asking me for the recipe. It’s funny how just a few years ago, many people would have turned up their noses at tofu and now it’s widely accepted. That’s great because it’s an excellent source of plant-based protein and quite tasty if well prepared.

I used to enjoy this burger at a restaurant that no longer exists, in Florianópolis (where I’m from), called Sandz.

The thing about tofu is that it doesn’t have a flavor on its own, so it needs to be marinated or at least thinly sliced and well-seasoned. I’ll teach you exactly how I like to do it. Shall we?

The Tofu

The first thing we need to do with the tofu is slice it and press it between paper towels to remove the excess water. You can even put a weight on top and leave it for a few minutes for the water to come out; you can also change the paper when it gets too damp. This process allows the marinade to penetrate and flavor the tofu, so it’s a crucial step.

After pressing it, it’s time to marinate.

For the marinade, I like to use the following ingredients: soy sauce, chopped garlic, bay leaf, smoked paprika, lemon juice and water.

Place all the ingredients in a container that fits the tofu slices snugly, without leaving too much space. Otherwise, you’ll need to add more seasoning so that the tofu is immersed in the marinade.

I recommend marinating for at least 1 hour, but if you can prepare it in advance and let it sit overnight it’s even better!

The Breading

Breading the tofu with panko is undoubtedly what makes this burger even more appealing. The crispiness and golden brown color are mouth-watering.

For this process, I use 3 plates. One with panko seasoned with smoked paprika (to bring an even more beautiful color to the breading), salt and pepper. Another with flour seasoned with salt, and another with beaten egg* seasoned with salt.

All stages are lightly seasoned with salt. Don’t overdo it, but don’t skip it either.

*If you’re vegan: everything of animal origin here can be easily replaced. For example, the egg can be replaced with a mixture of water and cornstarch, which will provide the “adherence” of the egg.

The steps: remove the tofu from the marinade, coat it in flour, dip it in the egg (or water-cornstarch mixture) and coat it in panko. This method works well, but if you want it extra crispy, after the panko, you can dip it again in the egg (or mixture) and then in the panko. I’ve done it both ways, and usually, the decision is based on the amount of panko I have available that day 😂.

After these steps, the tofu is ready to be grilled in the pan! I add a little (just a little) butter (which can be replaced with olive oil or vegan butter) and let it brown on all sides. You can also bake it, but don’t forget to grease the pan a bit to prevent the panko from sticking to the bottom. I remember trying it in the air fryer and it worked, but it’s been a long time since I don’t do it. Here in Lisbon I still don’t have an air fryer (or a microwave… believe it or not).

The Coleslaw

Coleslaw is relatively new in my life. I think I had it for the first time about 3 years ago, and I became addicted since then. It works with so many things. It’s delicious to accompany a barbecue, for example.

The basic combination of coleslaw is red cabbage, white cabbage and carrots. I also like to add thinly sliced onions.

The steps are super simple: in a bowl, combine grated carrots, thinly sliced cabbages and thinly sliced onions. Always start by slicing the onion and letting it soak in cold water in the refrigerator until you finish slicing the rest.

To these ingredients, add mayonnaise (replace with vegan if necessary), salt, ground pepper, sugar (or honey or molasses) and lemon juice (or vinegar — I love vinegar and always use it).

Now just mix everything well and set it aside for assembly later.

The Mayonnaise

The simplest part of this recipe: mix mayonnaise, garlic powder or chopped garlic, hot sauce (I use sriracha) and a little vinegar to bring a light acidity (you can omit it if you don’t want it).

Now, each stage is ready, and it’s time to assemble.

The Assembly

Choose a great burger bun for this preparation. If you can choose, I recommend a brioche bun, which will be the “cherry on top”.

Slice it in half and lightly toast it in butter (or olive oil) in a pan. I recommend using the same pan as the tofu, so you don’t dirty an extra pan. Wipe off any remaining tofu breading with a paper towel and place the butter and the bun.

With the bread warm and golden, start by spreading plenty of mayonnaise on the base, add the tofu, and then the coleslaw. Close the bun and serve immediately!

You can add more ingredients according to your taste. Pickles also work well with this.

I really hope you like it and make it. Don’t forget to tag me on Instagram @casacaroba. I’d love to see it!