200g pack Taifun Smoked Tofu With Almonds & Sesame Seeds
2 tbsp crunchy peanut butter
400g can red kidney beans, drained and rinsed
28g pack coriander, leaves and stems separated, stems finely chopped
150g French breakfast radishes, thinly sliced or shredded
1 red onion, thinly sliced
1 Jazz apple, thinly sliced
4 tsp fresh lime & amarillo chilli dressing
4 Deli Kitchen Plain Flatbread Thins
4 tsp barbecue sauce


1. Preheat the grill to high. Put the tofu into a food processor, and chop until very fine. Add the peanut butter, beans, coriander stems and plenty of seasoning, then pulse to roughly chop the beans. Shape into 4 burgers.

2. Place the burgers on a nonstick baking tray and grill for 5 minutes on each side, until golden and hot throughout. Meanwhile, toss the radishes, onion, apple and coriander leaves with the lime dressing.

3. Toast the flatbreads to warm through. Serve the burgers in the breads, topped with 1 tsp barbecue sauce and some slaw, serving the rest on the side.

Cook’s tipTo make your own barbecue sauce, stir together 1 tbsp ketchup, 1 tsp dark muscovado sugar (or, better still, molasses sugar), plus 10 shakes Tabasco Chipotle, or to taste.


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