Tofu Burger

Preheat the Tepan stainless steel grill to 190 degrees. Cook the tofu slices in 1 teaspoon of oil each for 6 minutes on each side until a beautifully crispy layer has formed.

Mix the soy sauce, maple syrup, lime juice and tomato puree in a glass or small bowl to create the glaze.

Cut open the burger buns and toast on the Tepan stainless steel grill cut-side down for just under 1 minute, then remove.

Deglaze the tofu with the glaze and reduce the liquid slightly turning the tofu several times. Work quickly during this step as the glaze burns easily.

Spread a little hummus onto the burger buns, then add a small handful of lettuce leaves, the tofu, vegetables and pickles of your choice and top with mustard, ketchup and mayonnaise (again according to taste).

For the vegan mayonnaise

Put the soya milk and lemon juice in a blender cup. Slowly mix in the oil using the hand blender then gradually add the remaining ingredients.

TIP 

You can refine the vegan mayonnaise by adding chopped herbs.

For the ketchup

Peel and finely dice/grate the onion and ginger respectively. Crush the garlic cloves in their skins and quickly sauté everything in the olive oil in a small pan for 3–5 minutes until a crust starts to form on the base. Deglaze with the orange juice and use a flat wooden spoon to loosen the crust from the base.

Add the strained tomatoes, cider vinegar and tomato puree and stir well. Finally, add the lemon juice, syrup and spices then simmer the sauce over a medium heat for at least 30 minutes.

Strain the ketchup through a sieve and pour into a clean glass or bottle while still hot.

For the hummus

Wash the lemons. Zest 1 lemon and squeeze both. Put 100 ml lemon juice and ½ teaspoon of lemon zest into a measuring jug with the rest of the ingredients and puree with the hand blender adding more seasoning if necessary

TIP

If you have the chance, simply cook your chickpeas yourself. This is admittedly more timeconsuming, but the taste is worth the effort!