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For the burgers

120 g ramen noodles
300 ml vegetable stock
3 tb soy flour
2 tb water
1 tb sesame oil
Some vegetable oil, for frying

teriyaki tofu

Some Vegetable oil, for frying
400 g smoked tofu
2 ts sesame oil
2 pc garlic cloves
40 g sugar
180 ml water
1 pc lemon, juice freshly squeezed
50 ml rice vinegar
1 ts cornstarch
2 tb water
1 Handful sesame

For the chinese cabbage

300 g chinese cabbage
3 pc spring onions
1 ts sambal Olek
3 tb water
0.5 ts caraway


1. Give Ramen noodles in a bowl and add boiling hot vegetable stock, let brew for 5 minutes. Meanwhile, stir soy flour with water and sesame oil until smooth. Drain the pasta and mix soy flour mixture immediately evenly under the hot pasta.

Fill pasta in suitable round forms of about 10cm in diameter and about 2-3cm height (for example, cans with cut off top and bottom, or tartlet tins).Cool in the refrigerator for about 1 hour. Per person / portion 2 noodle patties need to be prepared.
2. For the Teriyaki: heat vegetable oil in a pan and fry the smoked tofu briefly on both sides. Take tofu pieces from the pan. Give sesame oil to the remaining fat in the pan. Chop garlic finely and sauté briefly in the oil, pour in soy sauce. Add sugar, water, fresh lemon juice and rice vinegar and boil all ingredients together. Stir cornstarch in a cup of water and mix smoothly with constant stirring with the teriyaki sauce. Put tofu back in the pan to the sauce and keep it warm.
3. Chop China cabbage and spring onions finely. Stir vegan alternative to mayonnaise with Sambal Olek, agave syrup and water until creamy. Mix cream and 1 teaspoon of caraway with the salad.
4. Carefully remove cold noodle patties from the molds and fry crispy over medium heat on both sides in a little vegetable oil.

Put some Chinese cabbage salad on a crispy noodle patty, put on a piece of teriyaki smoked tofu with sauce, sprinkle some sesame and cover the burger with the second noodle patty. Use the remaining Chinese cabbage as side dish.

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