This easy vegan patty makes the perfect summer burger paired with a chewy ciabatta bun, crisp fresh veggies, chunky guacamole, and a spicy chipotle-sriracha mayo. The maple syrup glaze is the perfect balance of spicy and sweet with a hint of smokiness.
This recipe comes to us from Brittany Mueller, one of our two PURE Brand Ambassador chosen from a nationwide contest with Food Bloggers of Canada. You can learn more about Brittany, and find more delicious vegan recipes, at I Love Vegan: www.ilovevegan.com
Chipotle Maple Glazed Tofu Burgers
<strong>Chipotle Maple Glazed Tofu Burgers</strong>
- 1 block extra-firm tofu
- 1/4 cup Pure Infused Chipotle Lemongrass Maple Syrup
- 1 tbsp light soy sauce
- 1 tbsp sriracha
- 1/2 tbsp olive oi
- 1 large clove garlic, minced
<strong>Chipotle-Sriracha Mayo</strong>
- 1/3 cup vegan mayo
- 1 tsp sriracha
- 1/4 tsp chipotle powder
- 1/8 tsp garlic powder
<strong>Guacamole</strong>
- 1 large avocado
- 1/2 small tomato, chopped with seeds removed
- 1 tbsp red onion, finely chopped
- 1 tbsp fresh cilantro, finely chopped (optional)
- 1 tsp lime juice
- pinch salt
<strong>Toppings</strong>
- 1 ciabatta baguette, cut just large enough to fit one glazed tofu patty per bun
- leaves of butter lettuce or spinach
- tomato, thin sliced
- red onion, thin sliced
- 1 recipe chipotle-sriracha mayo
- 1 recipe guacamole
<strong>Chipotle Maple Glazed Tofu Burgers</strong>
Cut block of tofu in half (so you have 2 square blocks) and then slice each block lengthwise into thirds to make square patties.
Drain the tofu.
If baking, preheat the oven to 450F. Combine the rest of the marinade ingredients in a shallow dish and marinate the tofu patties for 35 minutes, flipping halfway through.
Scrape off the extra marinade before cooking and reserve the excess.
Heat a small saucepan over medium-low and add the leftover marinade. Bring to a simmer and cook until just thick. Remove from heat.
Baking: Place patties on a baking sheet lined with parchment paper. Bake for 10 minutes, flip and bake for another 10 minutes. Top with 1/2 of the thickened glaze and bake for 4 minutes, flip and top with the remaining glaze and bake for another 4 minutes. Warm buns in the oven during the last 2-4 minutes of cooking time.
Pan-frying: Heat 1/2-1 tbsp oil over medium-high heat in a large skillet. Place patties in hot oil and cook until browned around the edges, about 5 minutes, flip and brown the other side. Top with 1/2 of the thickened glaze and flip, cooking until the glaze bubbles and thickens. Top with the remaining glaze, flip and cook until both sides are coated with glaze.
Toppings
Chipotle-Sriracha Mayo: Combine all ingredients and let sit while tofu marinates.
Guacamole: Mash 1/2 of the avocado, and chop the other half. Combine the mashed avocado, chopped avocado, tomato, red onion, cilantro, lime juice, and salt.
Vegetables: Prepare all vegetables while the tofu marinates and bakes.
