Smoky American Barbecue Tofu Burger Vegan recipe

Smoky American Barbecue Tofu Burger

Prep 20 mins
Cook 25 mins
Serves 2

Cauldron Organic Tofu is cooked in a lightly spiced glaze and served in a bun with melted cheese, gherkins and with lashings of hickory smoke barbeque sauce.

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For the Burger Glaze:
1 Pack of Cauldron Organic Tofu, drained and pressed for 20 minutes, cut into 4 approximately 4cmx1cm circles (trimmings can be used to make tofu scramble) or 2 larger ones
6 tbsp maple syrup
2 tbsp soy sauce
1 tbsp mirin
¼ tsp ground ginger
¼ tsp garlic powder
Zest of ½ lemon
2 tbsp lemon juice

For the BBQ Sauce:
8 tbsp dark brown sugar
2 tbsp cider vinegar
1 tbsp agave syrup
½ tsp vegetarian Worcestershire sauce
½ tsp ground allspice
¼ tsp garlic powder
½ tsp Cayenne powder
1 tbsp liquid smoke
150ml ketchup

For the Burgers:
2 tomatoes, sliced
2 handfuls of salad leaves
2 tbsp vegan soured cream
4 burger buns, sliced
4 slices of vegan cheese such as mild Cheddar
Pickled gherkins, sliced


  1. To prepare the bbq sauce heat all of the ingredients except the ketchup in a pan. Bring to the boil then simmer for 3-4 minutes stirring often. Remove from the heat. Stir in the ketchup. Allow to cool.
  2. Prepare the glaze by combining all of the ingredients, add the tofu and coat well. Place in a large pan and heat gently until the liquid has evaporated, turning the burgers from time to time for 4-5 minutes.
  3. Preheat the oven to 180°C/350°F/Gas mark 4.
  4. Place the burgers on a baking sheet and cook for approximately 8-10 minutes until firm. Top each burger with a slice of vegan cheese and heat for a further 1-2 minutes.
  5. Combine the vegan soured cream with 2 tbsp of the bbq sauce and spread onto the sliced burger buns. Place a slice of tomato onto each and a small handful of salad leaves. Top with a tofu burger and sliced pickled gherkins.
  6. Any leftover bbq sauce can be stored in an airtight container and kept in the refrigerator for up to 2 weeks