Lemongrass Tofu Banh Mi Burger with Sriracha Aioli

• Vegetarian

• Produce

  • 1/2 tsp Basil, dried
  • 4 Carrots, large
  • 1 Cilantro, fresh
  • 1/2 tsp Coriander, ground
  • 1 Cucumber
  • 1 Daikon radish, medium large
  • 3 Garlic clove
  • 1/2 tsp Ginger, ground
  • 1 Jalapenos
  • 3 tbsp Lemongrass
  • 1 Yellow onion

• Refrigerated

  • 1 14-ounce package Tofu, extra firm

• Breakfast Foods

  • 3/4 cup Rolled oats

• Condiments

  • 1/3 cup Agave syrup
  • 2 tbsp Lemon juice
  • 1/2 tsp Liquid smoke
  • 1 tbsp Sriracha
  • 2 tbsp Tamari
  • 1/2 cup Vegan mayonnaise
  • 1 tsp Vegan worcestershire sauce

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1/2 tsp Paprika, smoked
  • 2 tsp Salt
  • 1 Salt and pepper
  • 2 tbsp Sesame seeds

• Oils & Vinegars

  • 1 tsp Sesame oil, toasted
  • 1 1/2 cups White vinegar

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 1/2 cup Brown rice bread crumbs
  • 1 Ciabatta rolls

• Liquids

  • 1 1/2 cups Water

Found on keepinitkind.com

Ingredients

• 4 to 5 large carrots, julienned (should be about 3 to 4 cups)
• 1 medium-large daikon radish, julienned (should be about 3 to 4 cups)
• 1 1/2 cups warm water
• 1 1/2 cups white vinegar
• 1/3 cup agave syrup
• 2 teaspoons salt
• 1/2 cup vegan mayonnaise
• 1 to 2 garlic cloves, minced and pressed
• 2 tablespoons lemon juice
• 1 tablespoon sriracha
• one 14-ounce package of extra-firm tofu, pressed for at least 30 minutes
• 1 teaspoon toasted sesame oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 3 tablespoons chopped lemongrass
• 2 tablespoons tamari (or soy sauce/liquid aminos)
• 1 teaspoon vegan worcestershire sauce
• 1/2 teaspoon liquid smoke
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dried basil
• 1/8 to 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 3/4 cup rolled oats, divided
• 1/2 cup brown rice bread crumbs (or regular bread crumbs)
• 2 tablespoons sesame seeds
• sliced cucumber (about 6 to 7 slices per sandwich)
• 1 to 2 jalapeños, seeds removed and thinly sliced
• fresh cilantro
• ciabatta rolls

Directions

• Make the pickled carrot and daikon salad at least an hour before you plan on serving the burgers. Its better if you can let it pickle even longer. Mix together the water, vinegar, agave syrup, and salt in a large jar or container with a lid. Add the julienned carrot and daikon and press until all is completely submerged. Cover and refrigerate for at least one hour. This will keep for a couple months.
• In a cup or small jar, use a fork to mix together the sriracha aioli ingredients. Cover and chill until ready to use.
• Now its time to make the burgers. Heat the sesame oil in a large frying pan over medium heat. Add the onion, garlic, and lemongrass and saute until the onion is translucent. Transfer to a food processor. Add the tofu, tamari, vegan Worcestershire sauce, liquid smoke, cumin, paprika, coriander, ginger, basil, cayenne, salt and pepper, and 1/4 cup of oats. Process until smooth. Transfer to a large bowl.
• Add to the tofu mixture the remaining oats, bread crumbs, and sesame seeds. Stir until combined.
• Line a baking sheet with parchment paper. Divide the mixture into 6 equal parts. Using your hands or using a greased biscuit cutter (sized to fit the buns), form the mixture into patties and place on the baking sheet.
• Heat a large grill pan of frying pan (preferably cast iron) over medium heat. Generously spray the pan with olive oil. Place 2 to 3 patties on/in the pan (however many will fit without being crowded) and cook for 4 to 5 minutes on each side. Remove from the heat and repeat with remaining patties.
• To assemble the sandwich: Split a ciabatta bun in half horizontally. Lightly spread the aioli on both halves of the ciabatta. On the bottom half, spread out the cucumber slices. Top with a burger patty. Top the patty with a generous serving of the pickled carrot and daikon salad, jalapeño slices, and fresh cilantro. top with the other half of the bun. Repeat with the remaining sandwiches. Serve immediately. Leftover burgers can be kept, refrigerated for 5 to 7 days. Enjoy!