Tempura tofu steak burgers with coriander pesto

Dried tofu is a fascinating ingredient. It has a long shelf life, which is great for keeping on hand, but what makes it truly special is its unique texture – very firm and chewy, holding great shape when cooked and excellent at absorbing all kinds of delicious marinades.

I felt that this texture would be best showcased in a delicious healthy veggie burger, using an umami-rich marinade flavoured with smoked chipotle chilli, dried shiitake mushroom, plenty of fresh garlic and soy sauce. You can vary the ingredients of the marinade, but for this vegan burger recipe I suggest you stick to deeply flavoured savoury seasonings that will bring out the meatiness of the chewy tofu.

To add yet another layer of texture, I coated the tofu steaks in a light tempura batter, which comes together in a matter of seconds. I strongly suggest you do not omit this step, as the extra crispy crunch it adds to the burger is not to be missed! In this batter recipe, the plain flour can be swapped for another flour, including gluten-free flours, as it is the cornflour which brings most of the crispiness. So use what you prefer, or what you have on hand.

Sandwich all that between a crusty sourdough bun filled with fresh lettuce, zingy red onion, creamy avocado and tongue-tingling coriander pesto and you've got yourself a burger party!