Crispy Tofu Burger with Homemade Sourdough Bun
A crispy tofu burger served in a homemade sourdough bun with avocado, mushrooms and fresh vegetables. Balanced, flavorful and satisfying without relying on heavy sauces or deep frying.
Ingredients
Sourdough Buns
- 500 g wheat flour
- 150 g rye flour
- 120 g active sourdough starter
- 380 ml warm water
- 10 g salt
- 1 tbsp olive oil
- Sesame and black sesame seeds for topping
Tofu Marinade & Filling
- 400 g natural tofu
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp honey
- 1 garlic clove minced
- 1 tsp sesame seeds
Burger Filling
- 1 avocado
- 150 g mushrooms sliced
- 1 small onion sliced
- ½ cucumber sliced
- 2 spring onions sliced
- Chinese cabbage leaves
- Salt and pepper to taste
Instructions
- Mix the wheat flour, rye flour, sourdough starter, water, salt and olive oil into a dough. Knead until smooth, cover and let ferment slowly for about 24 hours.
- Divide the dough into 8 small burger buns. Let them rest briefly, sprinkle with sesame seeds and bake at 200°C until golden.
- Slice the tofu into thick pieces. Mix soy sauce, olive oil, honey, garlic and sesame seeds, then marinate the tofu for at least 2 hours.
- Sear the tofu in a hot pan until golden and slightly crispy on both sides.
- Lightly sauté the mushrooms and onions until soft and lightly caramelized.
- Mash the avocado with a little salt, pepper and lemon juice if desired.
- Slice the buns, spread avocado on the bottom half and layer with cucumber, tofu, mushrooms, spring onions and Chinese cabbage.
- Serve immediately while the tofu stays crisp and warm.
Notes
Keep It Plant-Based: If tofu is not your favorite, grilled tempeh, roasted mushrooms or a bean-based patty also work well while keeping the burger fully plant-based and satisfying.
Make It Lighter: Serve the burger with a large crunchy salad or raw vegetables instead of fries. The extra fiber, hydration and volume help the meal feel balanced and satisfying without becoming too heavy.