1/2 cup vegan mayonnaise alternative
2 tablespoons Gulden's® Stone Ground Dijon Mustard
PAM® Expeller Pressed Avocado Oil No-Stick Cooking Spray
1 pkg (14 oz each) firm or extra firm tofu, drained and patted dry
2 teaspoons kala namak (Indian black salt), divided
4 brioche hamburger buns
1 cup water
1 tablespoon cornstarch, plus 1 teaspoon
2 tablespoons vegetable oil
2 teaspoons nutritional yeast seasoning
1/8 teaspoon ground black pepper
1/4 teaspoon ground turmeric
4 Gardein® Ultimate Plant-Based Burger
4 slices American flavor vegan cheese alternative
12 slices Vlasic® Ovals Hamburger Dill Chips
8 strips vegan bacon, fully cooked
The West Loop Burger
|% Daily Value|
|Total Fat||42 g||65%|
|Saturated Fat||13 g||67%|
|Dietary Fiber||3 g||13%|
|Vitamin C||1 mg||1%|
|Vitamin A||68 iu||1%|
Stir together mayonnaise and mustard in small bowl; set aside.
Slice tofu lengthwise, about 1/4-inch thick. If desired, use a small paring knife or round cutter to round the edges of tofu slices for a more "fried egg" look. Spray a 12-inch nonstick skillet with avocado oil spray and over medium heat; add tofu slices. Sprinkle slices with 1 teaspoon of kala namak. Cook tofu slices until lightly browned; about 5 minutes on each side. Remove from skillet and transfer to plate. Using a 1-1/2 inch round cutter, carefully stamp and remove centers of each tofu slice. Set slices aside; keep warm.
Heat skillet over medium heat. Lightly spray insides of hamburger buns with avocado oil spray. Toast buns in skillet face-down until golden brown, 2 to 3 minutes. Remove from skillet and set aside.
Cook Gardein Ultimate Burgers as directed on package, using skillet method. In the last 3 to 5 minutes of cooking, place one slice of cheese on each burger; allow cheese to melt and burger to finish cooking. Remove from heat and keep warm.
Whisk together water and cornstarch in small saucepan until cornstarch is dissolved. Add oil, nutritional yeast, black pepper, turmeric and remaining 1 teaspoon of kala namak; whisk well until combined. Cook over medium heat, stirring frequently until mixture thickens, about 5 to 7 minutes.
Spread 1 to 2 tablespoons of Dijon mayonnaise on bottom buns. Place burger on top of sauce, then 2 slices of bacon. Place tofu slice on top of bacon, then spoon about 2 tablespoons of the thickened "yolk" mixture inside each tofu middle. Top with pickle slices as desired, then finish with top bun. Serve.
Kala namak salt, also known as Indian black salt, is crucial to this recipe. Look for it at natural grocery stores or specialty spice stores. Kala namak has a high sulfur content, which gives food a distinctive "fried egg" taste
The West Loop Burger
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