Mexican Tofu Burgers

These burgers have a great bite and texture for any roll or pitta bread.  They are limey and a bit spicy with a good depth of flavour.  Once you’ve made these, you won’t ever need another vegan burger recipe.  They also work if you need to prepare in advance and give them a quick fry before eating.  Serve with my Mum’s Best Coleslaw and you’ll be in healthy burger heaven!




1 x 400g / 14 oz tofu – pressed and cut into small cubes for marinating.

¼ cup vegetable oil

¼ cup white wine vinegar

Juice of 1 lime


Marinated tofu

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1 tsp hot chilli powder

½ garlic powder

3 cloves garlic – crushed

½ fresh coriander (opt. but adds an authentic Mexican feel)

Salt and pepper to taste

2 tbsp soaked chia seeds (to bind it all together)

3 tbsp plain flour

Mum’s Best Coleslaw:

¼ red cabbage – sliced

½ red onion – sliced (soak in vinegar for 25 minutes if you don’t like too strong a taste of onion but drain the vinegar away before adding)

1 carrot – grated

1 apple – grated

A dollop of vegan mayo

Salt and pepper to taste


Press and chop the tofu into cubes and leave to soak in the marinade for 30 mins to overnight in the fridge.

Add all the burger ingredients to a food processor with the marinated tofu and blitz together.

Form into mini burgers and coat in corn flour and panko breadcrumbs for a crunch.

Bake in the oven on a baking sheet for 25 minutes.

To reheat: fry for 2 minutes before eating.

To serve:

Serve in your favourite burger bun with slices of avocado, a squeeze of extra lime, slices of tomato and a generous helping of Mum’s Best Coleslaw on the side.