Step 1

Take a frying pan or skillet and preheat to medium heat. Add 1 Tbsp of olive oil and finely chopped onion and garlic. Cook on medium-low heat until tender, opaque, and yellow but not caramelized.

Step 2

Add onion and garlic with the remaining oil to a bowl and blend it with an immersion blender.

Step 3

For the best result, use frozen tofu. Thaw it overnight, then squeeze it hard. Use your hand or a milk bag. You will have a sponge-like texture at the end.

Step 4

Use a food processor to chop the tofu into smaller crumble-like pieces.

Step 5

Take a large mixing bowl and add tofu crumbles, breadcrumbs, dairy-free milk, cornstarch, onion and garlic paste, 1 Tbsp olive oil, smoked sweet paprika, cumin, mustard powder, Worcestershire sauce, salt, and nutritional yeast. Mix everything well with a spatula or with your hands.

Step 6

Form patties with your hands. Rolling and pressing.

Step 7

Take a frying pan and heat it on medium heat. Add a bit of coconut or olive oil if you don't have a non-stick pan. Fry them for a couple of minutes on each side to give them a nice brown color.

Step 8

Cut and grill the burger buns in a pan to give them a charcoal finish.

Step 9

Add one or two tofu burger patties in between vegan cheese slices.

Step 10

Then add several slices of sweet pickled cucumbers and apply a generous drizzle of ketchup.

Step 11

Add raw onion, tomato slices, and ruffled lettuce leaves.

Step 12

Spread some vegan mayo on top. Finish it off with the top burger bun. Enjoy!