Tofu Crispy Corn Burgers

Looking for a fresh and flavourful twist on a classic BBQ favourite? These tofu burgers, packed with sweetcorn, vibrant herbs and bold spices, are the perfect plant-based option for sunny days and garden gatherings. Crispy on the outside, tender on the inside and bursting with summery goodness, they’re easy to make and even easier to love. Whether you’re firing up the grill or cooking indoors, these burgers bring big flavour. Pile high with crispy slaw for even more plant points.

Serves 3-4

• Prep 25 minutes including chilling time
• Cook 25 minutes
• Total 50 minutes

Storage 1 day in the fridge or freezer for 2 months

Ingredients

• 1 block extra firm tofu (280g)
• 1 tbsp olive oil + more to fry
• 60g PACK’D Organic Super Sweet Sweetcorn
• 1 shallot, very finely minced
• 1 tbsp ginger, grated
• 2 garlic cloves, minced
• 1/2 tsp smoked paprika
• 3 tbsp tomato paste
• 1 tbsp sriracha (for medium or for hot, add more sriracha)
• 2 tbsp fresh coriander, finely chopped
• 1 tbsp soy sauce
• 5 tbsp plain flour
• 1/2 tsp flakey salt

Method

Press the water out of the tofu using a few sheets of strong kitchen roll.

Meanwhile, heat 1 tbsp olive oil in a non-stick frying pan and toast the sweetcorn with salt, paprika for 2 minutes. Add the shallot for a further 2 - 3 minutes until soft then add garlic and ginger for 1 further minute.

Mash the tofu using your hands or a spoon until it’s crumbly or blitz the tofu in food processor, or crumble with your hands until fine. Add the corn mix, tomato paste, sriracha, coriander, soy sauce, flour and salt. Form into 3 or 4 burgers then place in freezer for 20 minutes. This will help them fry without falling apart.

Preheat the oven to 200C degrees.

Heat a good drizzle of olive oil in a pan. When hot, add the burgers and cook for about 3 mins per side on a medium heat to give them a good sear then transfer to the oven and bake for 15 minutes, or until the burgers are firm to the touch on the outside

Serve in toasted buns with filling of choice.