Method

First, make your green goddess sauce – add everything to a blender and blend until smooth. Adjust to taste & set aside.  Finely slice your white cabbage for a slaw, then add to a separate bowl with 1/2 of your green goddess sauce, mixing well – this will be the base of your burger.

Now, make your tofu. Add 1/2 your pot of Nush almond spread to a plate, then slice your block of tofu in half, coating completely in the yog.

On a separate plate, lay out your breadcrumbs, then coat your tofu in the breadcrumbs, being careful not to disrupt the yog underneath.

Add vegetable oil to a frying pan, until it’s 1cm deep, heating the pan on medium heat for a few minutes. Carefully drop your tofu into the oil, frying on each side for about 2 minutes, or until the breadcrumbs have turned golden brown. Once golden, set aside on a paper towel.

To build your burger, toast your bun, then add a spoonful of your green goddess sauce to the bottom of the bun, spreading out. Top with a spoonful of slaw, your tofu, some pickled onions, then your bun with some more green goddess sauce.