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15 • minutes
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4 • serves
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Tofu Edamame Mushroom Burgers

5/5 (2)


  • For the burgers
  • tick2 blocks firm tofu (we love Bean Supreme)
  • tick½ cup shelled edamame
  • tick1 tsp chopped ginger
  • tick½ red chilli, seeds removed and chopped
  • tick¼ cup chopped fresh coriander (we love Superb Herb)
  • tick½ tsp sea salt
  • tick½ tsp Chantal Organics Tamari Soy Sauce
  • tick1 tsp Chantal Organics Toasted Sesame Oil
  • tick2 tsp corn flour
  • tickSesame oil for cooking the burgers and mushrooms
  • tick8 large portobello mushrooms, stalk removed (we love Meadow Mushrooms)
  • tickA handful coriander (we love Superb Herb)
  • tick¼ cup shelled edamame
  • For the Cashew Cream
  • tick1 cup raw cashews, soaked in warm water (we love Alison’s Pantry)
  • tick2 tsp miso
  • tick1 tsp Chantal Organics Apple Syrup (substitute maple syrup to make this recipe vegan)
  • tick1 tsp lime juice


  • Step 1.

    In a food processor, blitz all the burger ingredients. Make burger patties as same size to the mushrooms.

  • Step 2.

    Make the Cashew Cream. Blend drained cashews, miso, syrup and lime juice in a blender until smooth.

  • Step 3.

    Heat a drizzle of sesame oil in a non-stick frying pan over medium high heat. Cook the tofu burgers 2-3 minutes each side or until golden. Set aside. Add some more oil and fry mushrooms 3-4 minutes each side until tender.

  • Step 4.

    Place tofu burgers on a serving platter. Top with cashew cream, a mushroom, more cashew cream and some extra edamame. Finish with extra coriander and a skewer to complete the burger. Enjoy!

Chantal Organics Products used

Apple Syrup
Tamari Soy Sauce
Sesame Oil Toasted

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