Sweet Ginger Tofu Burger with Kimchi Slaw Vegan recipe

Sweet Ginger Tofu Burger with Kimchi Slaw

Prep 15 mins
Cook 25 mins
Serves 4

This Sweet Ginger Tofu Burger is packed with flavour and goodness. The kimchi slaw gives a great crunchy and fiery kick.


1 Block Cauldron Sweet Ginger and Tofu, reserve marinade when draining
200g tinned chickpeas
100g cooked brown rice
6 tbsp oats
½ tsp salt
½ tsp black pepper
1 red chilli, finely chopped
2 spring onions, finely chopped
1 tbsp sunflower oil to cook the burgers

For the Kimchi Slaw:
1 medium Chinese cabbage, finely sliced
½ white onion, finely sliced
1 tbsp salt
1 tbsp sugar
1 tbsp vegan kimchi paste (or any vegan hot chilli pepper paste such as gochujang)
2 tbsp vegan mayonnaise
Dash of lemon juice
Salt and black pepper to taste


  1. To prepare the kimchi slaw, place the shredded cabbage and onion in a bowl and sprinkle over the salt and sugar. Leave for approximately 1 hour then wash and drain very well, blotting on kitchen paper. Blend the kimchi paste with the vegan mayonnaise and lemon juice. Coat the cabbage and onion with the spicy mayonnaise. Cover and keep refrigerate until needed.
  2. Place half of the Cauldron Sweet Ginger and Garlic Tofu, the chickpeas, brown rice, oats, salt, black pepper, red chilli, spring onions and the marinade reserved from the tofu in a food processor and pulse to break down but keep some texture. Crumble the remaining tofu in and stir well. Form into 4 burger patties.
  3. Preheat the oven to 200°C/400°F/Gas mark 6.
  4. Gently fry the burgers in a little oil for 2-3 minutes until golden brown then place on a baking sheet and cook for 15 minutes.