Maple Chipotle Tofu Burgers
1/3 cup maple syrup
3 tablespoons canola oil
2 tablespoons cider vinegar
1/4 cup + 2 tbsp chipotle sauce
1 teaspoon dried oregano
2 cloves garlic, finely chopped
1/2 package 454 g firm tofu, drained, sponged and cut into 4 slices
1/4 cup mayonnaise
4 toasted brioche breads
salsa corn and mango (see recipe)
red cabbage cut into thin strips
salt and pepper
Per serving
Fibre4 gSodium550 mgProtein13 gCalories610Total fat25 gCholesterol5 mgSaturated fat4 gTotal carbohydrate81 g
In a shallow dish, combine syrup, 2 tbsp (30 ml) oil, vinegar, 1/4 cup (60 ml) chipotle sauce, oregano and garlic. Season with salt and pepper. Add tofu slices and turn to coat well. Marinate 1 hour or overnight.
Meanwhile, in small bowl, mix mayonnaise with remaining chipotle sauce. Cover and refrigerate until ready to use.
Drain the tofu slices and set them aside on a plate. In a skillet, cook marinade over high heat for 5 minutes or until syrupy. Set aside in a small bowl. In skillet, heat remaining oil over medium-high heat. Add reserved tofu slices and cook for 3 minutes on each side or until golden (brush with reserved marinade throughout cooking).
Top breads with tofu slices, reserved mayonnaise, corn and mango salsa (see recipe) and cabbage.
Anti-gaspi tip
We bought a 500-g block of tofu when we only need half? We can freeze the rest to make this recipe again another time. Once the tofu has thawed, it must be pressed well to remove the water before marinating.
