• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving -
  • Difficulty Easy

Recipe Description

Welcome to the ‘#HealthyEating’ series! #HealhyEating is launched to encourage everyone to love themselves and live a healthier life. In this quarter, we are sharing vegetarian and/or vegan western recipes, Vegan Burger with Tofu Patty. This tofu-based burger is easy to make and healthy as it is baked in the oven rather than frying. It is assembled with a burger bun, vegan mozzarella, as well as your desired toppings: tomato, lettuce, pickled cucumbers or gherkins, vegan mayo, mustard sauce and ketchup. Enjoy with a side of salad or potato wedges!.


Featuring Chef Yong Mei Kei, the Director and Executive Chef at MIB College. She is a qualified food technologist and plant-based chef with a huge passion for food and well-being.

Want more vegetarian or vegan recipes? Check out the ‘#HealthyEating’ recipe folder.

Recipe Ingredient

  • Tofu Patty
  • 1 packet Salted Firm Tofu
  • 100 g Vegetarian Gluten
  • 60 g Cabbage, Chopped
  • ½ tsp Paprika Powder
  • 2 tbsp Vegan A1 Sauce
  • 1 tbsp Vegetable Oil
  • ¼ tsp Ground Black Pepper
  • ¼ tsp Salt
  • Vegan Mozzarella
  • ¾ cup Soaked Cashew
  • 1 ½ cup Water
  • 2 tbsp Apple Cider Vinegar
  • ⅓ cup Tapioca Flour
  • 2 tbsp Nutritional Yeast
  • 1 tsp Olive Oil
  • ½ tsp Salt
  • Other Additions (as needed)
  • 6 Vegan Burger Bun
  • Tomato, Sliced
  • Lettuce, Pieces
  • Pickled Cucumbers or Gherkins
  • Vegan Mayo
  • Mustard sauce
  • Ketchup


    Tofu Patty
  1. Preheat the oven to 210°C.
  2. Drain the tofu well, gently pressing out the excess water.
  3. Once the tofu is drained, gently mash and crumble into small pieces in a large bowl.
  4. Pulse the vegetarian gluten into small crumbs.
  5. Add all the other ingredients to the bowl. Mix to combine well.
  6. Divide into 6 patties. Gently press the mixture together to form patties, 1 cm wider than the burger buns. Optional to use around ring cutter to hold its shape.
  7. Place on a lined baking tray. Drizzle with oil.
  8. Baked at 210°C for 25 minutes, or until golden brown and ready.
  9. Vegan Mozzarella
  10. Drain the cashews, and add them into the blender with all the other ingredients.
  11. Blend until smooth, scrape down the sides of the blender as needed.
  12. In a small saucepan, pour the watery mixture in and bring to medium heat. Stir with a spatula or spoon.
  13. Allow to heat for a few minutes, it will begin to clump up. Stir continuously until it becomes gooey, stretchy, and thick.
  14. Remove from heat and place on the burger patties. It will form a stretchy vegan cheese.
  15. Assemble
  16. Slice the burger buns in half.
  17. To assemble, place the bottom part of the burger bun on the plate, top with vegan mayo, 2 pieces of lettuce, tofu patty, vegan cheese, sliced tomatoes, mustard sauce, ketchup, pickled cucumber and top of the burger bun.
  18. Enjoy with a side salad or potato wedges.

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