Mango Chili Tofu Burgers with Cashew Crema

• Produce

  • 1 Avocado
  • 1/4 tsp Garlic powder
  • 1 Leaf lettuce, green
  • 1 Mango
  • 1 Red onion, slices
  • 1 Tomato

• Refrigerated

  • 1 350g block Tofu, extra firm

• Condiments

  • 2 tbsp Lemon juice
  • 1/2 cup Pulo's mango chili marinade

• Baking & Spices

  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews, raw

• Bread & Baked Goods

  • 4 Hamburger buns

• Liquids

  • 1/3 cup Water

Found on ilovevegan.com

Description

Ingredients

• ½ cup Pulos Mango Chili Marinade
• 1 350g block extra-firm tofu
• olive oil, for frying
• 4 hamburger buns
• red onion slices
• tomato, sliced
• avocado, sliced
• mango, sliced
• green leaf lettuce
• ½ cup raw cashews, soaked in hot water for 30 minutes
• ⅓ cup water
• 2 tbsp lemon juice
• ¼ tsp garlic powder
• ¼ tsp sea salt

Directions

• Slice block of tofu in half, so that you have 2 square chunks of tofu. Slice each square horizontally so that you have 4 square patties. Press/drain tofu using a clean kitchen towel or paper towel, to absorb excess water. The dryer the better (but dont press too hard or the tofu will crumble.)
• In a shallow dish, marinate the tofu patties in ½ cup of Pulos Mango Chili marinade for 30 minutes.
• Gently wipe off excess marinade before grilling or pan-frying. Once the patties are crisp and slightly golden brown, brush with excess marinade and cook for a couple of minutes longer.
• Gently warm buns, cut side down, on a hot grill or skillet.
• Top buns with lettuce, tomato, onion, grilled tofu patty, mango, avocado, and a drizzle of cashew crema. Enjoy!
• Rinse soaked cashews under very cold water. Combine cashews (drained), water, lemon juice, garlic powder and sea salt in a high speed blender. Blend on high until smooth and creamy. Taste and adjust seasoning if necessary. Add more water and lemon juice if cashew crema is too thick to drizzle. Refrigerate until ready to serve.