Spicy Teriyaki Tofu Burger

This meat-free burger is an absolute banger! It’s packed with crispy, sesame-crusted tofu, tossed in a spicy teriyaki glaze, charred pineapple and a vegan sriracha slaw. I promise you that even the most avid of meat eaters will love it!

  • Author: zenak
  • Prep Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 3 1x



For the slaw:

  • 4 tbsp mayonnaise (regular or vegan)
  • 4 tbsp rice vinegar
  • 1 tbsp sriracha
  • ¼ red cabbage, thinly sliced
  • ¼ white cabbage, thinly sliced
  • 1 medium carrot, grated
  • ½ red onion, thinly sliced
  • 1 bunch fresh coriander, roughly chopped

For the tofu:

  • 3 tbsp cornflour
  • 1 large egg, beaten (or vegan milk)
  • 6 tbsp sesame seeds (I used black and white)
  • 280g block extra-firm tofu

For the teriyaki sauce: 

  • 1 tsp cornflour
  • 4 tbsp water
  • 4 tbsp soy sauce
  • 4 tbsp mirin
  • 1 tbsp sugar
  • 2 garlic cloves, finely chopped
  • 1 red chilli, finely chopped

For the burger:

  • 3 burger buns (preferably pretzel)
  • vegetable oil
  • 3 fresh pineapple slices


  1. Whisk the mayonnaise, rice vinegar and sriracha in a large bowl. Add the red and white cabbage, carrot, red onion and fresh coriander and season with salt and pepper. Toss to coat then refrigerate while you prepare the rest of the burger.
  2. Prepare your dredging station by placing the cornflour, egg and sesame seeds into 3 separate bowls.
  3. Divide the tofu into 3 slices and pat dry with kitchen towel. Dredge each slice in the cornflour, shaking off any excess, then dip in the egg, turning to coat. Allow any excess to drip back into the bowl then coat each slice in sesame seeds. Set aside.
  4. Onto the teriyaki sauce. Dissolve the cornflour in the water. Add the soy sauce, mirin and sugar and whisk until the sugar is dissolved. Set aside.
  5. Working in batches (if necessary), toast your burger buns in a large, non-stick frying pan over medium-high heat then set aside.
  6. Wipe out any lingering crumbs then add a splash of oil to the same pan set over medium-high heat. Add the pineapple slices and cook until browned and beginning to char on both sides, then set aside.
  7. Clean the frying pan then return it to the stove over medium heat. Add a splash of oil.
  8. Add the sesame-crusted tofu slices and cook for 2 minutes on each side, or until the sesame seeds are golden and crisp, then use tongs to prop the slices on their sides to sear the edges until crisp, 30 seconds to 1 minute should suffice.
  9. Transfer the tofu to a plate and wipe out the pan. Heat a splash of oil then add the garlic and chilli. Cook for 1 minute, or until fragrant, then add the teriyaki sauce and bring to a simmer. Simmer for 2 to 3 minutes, or until thickened, then return the tofu to the pan and baste it in the sauce.
  10. To assemble, place the pineapple slices on each of the bottom buns. Top with the teriyaki tofu, with some extra sauce spooned on top, then lots and lots of that delicious slaw then. Finish it off with the top bun then tuck in and enjoy!

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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Kate Flanagan
1 year ago

This looked amazing! Do you think I could use all purpose instead of corn flour?

Bridgette Escobedo
6 months ago

This recipe is amazing! Perfect summer burger! And so easy to make

Jørgen Ravn
5 months ago

The best (veggie) burger ever!