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Harvest Burgers

thumb-sized piece of fresh ginger
1/2 garlic clove
250ml toasted sesame oil
100ml cider vinegar
100ml tamari
1 block of smoked or plain tofu
2 large portabello mushrooms
1 avocado
2 bread rolls of your choice
1 pack of Violife vegan smoked gouda
2 handfuls of rocket

1. First, knock together the marinade by grating in the ginger and the garlic and combining with the sesame oil, vinegar and tamari in a bowl.
2. Cut the tofu block lengthways and put that and the mushrooms into the marinade. Cover and leave overnight.
3. Whack the tofu and mushroom on the barbeque.
4. Mash 1/2 the avocado onto each roll.
5. Turn the tofu, making sure its gone a little bit crispy. You don't want jelly-like tofu, or to overcook it either. There's a fine line!
6. Once the tofu is cooked, put two slices of the smoked gouda on top and let it melt for 20 seconds.
7. Stack up the tofu, a handful of rocket leaves, and the mushroom inside the bun.
8. Enjoy!

A Grape Match...

Columbia Valley Estate Riesling 2015

The Asian-style marinade here calls for a chilled, aromatic white. This elegant, fruity version from Washington State brims with green apple, lime zest and nectarine, so it has the fruitiness to cope with the sweet and sour flavours.

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