Tofu Edamame Mushroom Burgers

by Fresh Factory

​A tasty vegan burger recipe packed full of plant-based goodness. The homemade tofu burger patties are surprisingly easy to make and will even impress the meat eaters!


For the burgers

  • 2 blocks firm tofu (we love Bean Supreme)
  • ½ cup shelled edamame
  • 1 tbsp chopped ginger
  • ½ red chilli, seeds removed and chopped
  • ¼ cup chopped fresh coriander (we love Superb Herb)
  • ½ teaspoon Chantal Organics Sea Salt Fine
  • ½ teaspoon Chantal Organics Tamari Soy Sauce
  • 1 teaspoon Chantal Organics Toasted Sesame Oil
  • 2 tbsp corn flour
  • Sesame oil for cooking the burgers and mushrooms
  • 8 large portobello mushrooms, stalk removed (we love Meadow Mushrooms)
  • A handful coriander (we love Superb Herb)
  • ¼ cup shelled edamame

For the Cashew Cream

  • 1 cup raw cashews, soaked in warm water (we love Alison’s Pantry)
  • 2 tbsp miso
  • 1 tbsp Chantal Organics Apple Syrup (substitute maple syrup to make this recipe vegan)
  • 1 tbsp lime juice


  1. ​In a food processor, blitz all the burger ingredients. Make burger patties as same size to the mushrooms.
  2. Make the Cashew Cream. Blend drained cashews, miso, syrup and lime juice in a blender until smooth.
  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.
  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!

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