½ block of Fontaine Santé Indian Tofu (200g)
½ cup of cornstarch
Vegetable oil for cooking
4 burger buns
½ cup of mayonnaise
1 tsp of curry powder
1 tsp of sriracha to taste
8 lettuce leaves
8 tomato slices
1 large avocado mashed
½ tbsp of lemon juice
Freshly ground pepper
In a large non-stick skillet, heat a drizzle of vegetable oil.
Cut the tofu into slices the size of your buns. On a plate, coat each slice with cornstarch.
Once the oil is hot, brown the tofu slices until crispy, 4-5 minutes per side. Set aside on a piece of absorbent paper.
Meanwhile, in a small bowl, combine the mayonnaise, curry and sriracha.
Mash a ripe avocado and add the lemon juice, salt and pepper.
Assemble the burgers. To do this, spread the curry mayonnaise on the buns, add lettuce leaf, tomato, crispy Indian tofu and avocado. Enjoy without delay.