Save The Oceans Burger
Mains Recipes

Save The Oceans Burger

This plant-based burger unites flavours commonly associated with seafood and the UK’s taste for battered fish, but this is the cruelty-free version.

In this recipe we stack beer battered pressed tofu up with homemade onion rings and dairy-free & egg-free tartare sauce. It’s the perfect match.

We tried to simplify this recipe as much as possible, so that anyone can make it using just a few easy ingredients. The one ingredient, however, that might throw you off is the Nori Sheets. But don’t worry, you can find them quite cheaply now at most major supermarkets.

The recipe is aptly named Save the Oceans because we have reached critical point with overfishing in our seas. In 55 years humans have managed to wipe out 90% of the world’s top predators in the oceans; and National Geographic reported that if fishing continues at its current pace then we are looking at a global collapse of all the world’s fisheries by 2048.

Save The Oceans Burger

Save The Oceans Burger This plant-based burger unites flavours commonly associated with seafood and the UK’s taste for battered fish, but this is the cruelty-free version. In this recipe we stack beer battered pressed tofu up with homemade onion rings and dairy-free & egg-free tartare sauce. It’s the perfect match. We tried to simplify... Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Tofu - 1 Block (Pressed)
  • Nori Sheets - 2
  • Onion - 1
  • Plain Flour - 1/2 Cup
  • Cornflour - 1 Tbsp
  • Curry Powder - 1/2 Tsp
  • Salt - 1/2 Tsp Plus more to sprinkle on the Tofu
  • Pepper - 1/2 Tsp
  • Larger - 1/2 Cup

Instructions

Press your tofu overnight.

Slice the tofu to halve the depth of the block.
Slice the tofu again lengthways at an angle to make a fish fillet shape.

Slice the onions so you end up with whole rings. The best way to do this is slice the stalk end off and start cutting with a knife all the way along the onion until you reach the other end (about a centermetre thick).

Cut the nori sheets to the same shape as the tofu fillets and press it on top. The moisture of the tofu should allow the nori to stick. Sprinkle salt on the other side of the tofu.

In a bowl add all the other dry ingredients and mix.

Now mix in the lager until a batter is made. If the mix is too thick, add some lager until you get the correct consistency. If it’s too runny, add more Flour.

Pour about 2cm oil in a pan and heat. To test if it is ready, drop a small amount of batter into the oil and if it sizzles, its ready.

Dip the tofu / onions into the batter, making sure they are completely coated and gently place into the hot oil using a spatula or tongs. Try not to splash the oil.

Fry for approximately 7 minutes making sure you turn it over half way through to cook both sides. The onions will need just a few minutes. You are looking for the batter to turn a dark golden colour, not brown, so keep an eye on it.

When ready, take the tofu & onions out and lay onto a folded kitchen towel to soak up the excess oil.

Serve in a burger bun with the onion rings, dairy-free Tartare Sauce (check out our easy Tartare Sauce recipe), gerkins and salad.

Lets save our oceans one tasty burger at a time 🙂

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