1/4bunch of cilantro/corianderleaves roughly chopped
Instructions
Cut the tofu into 4 equal slices and pat dry with kitchen paper.
Mix the mayonnaise with a splash of cold water until smooth. Combine the breadcrumbs and sesame seeds in a shallow bowl and spread the cornflour over a small plate. Dust one of the tofu slices in cornflour, then brush all over with mayonnaise. Turn the tofu in the breadcrumb mix, pressing down gently for an even coating. Transfer to a plate and repeat with the remaining tofu slices.
Heat the oil in a large nonstick frying pan. Cook the tofu slices over medium heat for 2 minutes on each side until crisp, golden, and completely warmed through. Set aside on kitchen paper to drain.
Lightly crush the avocado with a fork, then spoon onto the base of the toasted rolls. Top each with crispy tofu and a drizzle of sriracha, then spoon over the radish salad. Scatter with the cilantro, add the roll lids and serve.
Video
Notes
Calories do not include the burger buns and toppings. The tofu burgers can be stored in the fridge for up to 2 days, and reheated in the oven to crisp them up again.