Crispy tofu katsu burgers

With only five ingredients and a couple of pantry staples, these vegetarian burgers are the perfect camping food.
Tofu burger on an aluminium platePhotography Luisa Brimble, Styling Olivia Blackmore

These crumbed tofu burgers are so easy you’ll want to add them to your at-home dinner repertoire too. If you have it on hand, we love to use Japanese (Kewpie) mayonnaise, either plain or flavoured, with these burgers.

Looking for other ways to work magic with tofu? Then take a look at these other terrific tofu recipes.




Heat a large cast-iron skillet over medium heat.


Meanwhile, place flour in a shallow bowl; season. In another shallow bowl, lightly beat eggs. Place breadcrumbs in a third shallow bowl. Coat tofu in flour; dip in egg, allow excess to drain off, then coat in breadcrumbs.


Add oil to hot pan to heat (it will heat quickly). Cook crumbed tofu for 2 minutes each side or until golden. Remove with tongs or a slotted spoon; drain on paper towel.


Combine coleslaw mix and mayonnaise in a medium bowl. Divide coleslaw among bun bases; top with one or two pieces of tofu, sriracha to taste and bun tops.

You can substitute 2 large chicken breast fillets for the tofu, if preferred. Halve the chicken horizontally and widthways before crumbing.

Test Kitchen tip

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