Tofu Steak, Slaw and Pesto Burger

The key to tasty tofu is all in the marinade. You need to give it plenty of time to soak into the tofu to give it a punchy flavour. This burger is a delicious combination of flavours. The tofu provides a salty element, the slaw a nice crunch, the pesto adds a fresh herb flavour and the pickled zucchini a sour bite. Give it a go, you won’t regret it.

Ingredients:
Tofu –
– 1 x 300g firm tofu
– 2 garlic cloves, crushed
– 1/2 t dried rosemary
– 1 T soy sauce
– 1 T worcestershire sauce
– 1 T balsamic vinegar
– 2 t ground black pepper
– oil for frying
Pesto –
– 1 C peas
– small handful fresh basil
– small handful fresh parsley
– 1 t dijon mustard
– 1/4 C parmesan, grated
– 1/4 C walnuts
– 3 T olive oil
– 5 garlic cloves
Coleslaw –
– 1/4 cabbage
– 1 carrot
– 1/2 red onion
– 2 T mayonnaise
– 1 T wholegrain mustard
– 1 T sesame seeds
Pickled Zucchini –
– 1 zucchini
– 1/2 C vinegar
– 1 T sugar

Method:
1. Tofu – Slice tofu in half lengthwise and then half again to make 4 thick slices.
2. Combine marinade ingredients in a bowl and add tofu, marinate overnight or for at least 4 hours turning every so often.
3. Heat oil in fry pan and fry tofu for 3 minutes on each side.
4. Pesto – Boil peas in water for 3 minutes then drain.
5. Place peas and rest of pesto ingredients in a food processor and blend to combine.
6. Coleslaw – Finely chop cabbage, grate carrot and dice red onion.
7. Combine vegetables with mayonnaise, wholegrain mustard and sesame seeds.
8. Pickled Zucchini – Slice the zucchini with a potato peeler or mandolin.
9. Combine vinegar and sugar in a bowl and add zucchini.