Monday, September 26, 2016

Tofu Burgers With Nuoc Cham Sauce by Alok Verma

Do you love a good juicy burger but realize that ladlefuls of mayonnaise and barbeque aren’t necessarily the healthiest choices? Here’s a recipe that makes boring condiments seem rousing with a tried and tested Nuoc Cham Sauce (Spicy Vietnamese Sauce) and that block of tofu that you don’t normally associate with exciting, which is nothing but that. Perfect as a heavy post-workout meal with a surplus of proteins!


Whole Wheat Buns1 packet of Mooz Tofu (or any brand you like)

Cheddar Slices

1 cup cooked Sprouts

1 small bunch of Radishes, sliced

Tomatoes, sliced

1/2 cup Kasundi Mustard Sauce

For the Nuoc Cham Sauce:

1/2 cup Worcestershire Sauce

1/4 cup Sugar

1/3 cup fresh Lime Juice

2-3 Garlic cloves, finely chopped

Red Chillies, halved lengthwise, seeded & thinly sliced


Drain the tofu, 20 minutes to an hour.

Make the nuoc cham sauce: In a bowl, whisk together the sugar, Worcestershire sauce and lime juice until all of the sugar is completely dissolved. Add the garlic and chillies. Let stand for 30 minutes. (It can be stored in the fridge for at least a week.)

Cut the Mooz Tofu into two 1″ thick bars. Transfer to a bowl, pour the nuoc cham sauce over top and let sit 15 minutes, turning once.

Place the tofu bars on a medium hot gridle pan and cook for 2 minutes per side.

Top each burger with cheddar cheese slice and cook further 2 minutes or until the cheese melts.

Top with cooked sprouts and sliced radishes ; place the slices of tomatoes under the tofu. Serve on the buns with Kasundi Mustard sauce.

Recipe Developed & Created by Alok Verma

Visit Alok's blog -  for more delicious recipes by Alok

You can also follow Alok on -

Twitter :  @AllAboutPalate

Instagram : @allaboutthatpalate


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