Crispy Tofu Sliders

The ultimate, easy, vegan summer burger! Crispy Tofu Sliders with Fogdog Panko Breadcrumbs.

8 slices of firm tofu, pressed with a tea towel to remove excess liquid

1 cup Fogdog Premium Panko Breadcrumbs

1/2 cup plant milk

1/2 cup water

1/2 cup flour

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1/4 tsp salt 

1/4 tsp cracked pepper

1/2 cup green cabbage, sliced thinly

1/2 cup red cabbage, sliced thinly

1 carrot, grated

1/4 cup vegan mayo 

8 slider buns

Extra vegan mayo

Canola oil for frying

Dip each slice of tofu into the batter, ensuring it’s fully coated, then transfer it to the breadcrumbs, pressing gently to coat evenly. Check if the oil is hot enough by dipping the end of a wooden spoon in—if bubbles form where the oil and spoon touch, the oil is ready. Carefully place each coated tofu slice into the hot oil and fry for about 1 minute on each side or until golden brown. Transfer to a paper towel-lined plate to drain excess oil.

For the coleslaw, combine all ingredients in a bowl and mix until the mayo is evenly distributed. Slice each bun in half and spread about ½ tablespoon of mayo on the bottom half. Add a slice of crispy tofu, top with a generous spoonful of coleslaw, and finish with the top bun. Enjoy!

 

Thanks to @veganella.nz for this recipe!