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.