Sriracha Tofu Burgers with Vegan Camembert


  • 1 block Cauldron tofu
  • 2 heaped tablespoons tomato paste
  • 3 heaped tablespoons sriracha
  • 1 tsp paprika
  • 2 tbsp nutritional yeast
  • 1 1/2 tsp sea salt
  • 5 heaped tbsp plain flour
  • A large handful finely chopped coriander
  • 1/2 small red onion, finely diced
  • Sham or Ched Spread


Place your Cauldron tofu in the Tofuture press & leave for about 25 minutes to drain out any moisture. 

Once pressed, add the tofu to a large bowl and mash with a spoon (or use your hands!) to crumble until small pieces – there should be no large unbroken pieces left. Add all the other ingredients and mix well to combine. Split the mixture into 4 and use your hands to form into even burger patties that are just over an inch thick.

Preheat the oven to 180°C. Whilst the oven is preheating, add some olive oil to a large frying pan and once hot, add your burgers to brown off each side. Once both sides are nicely browned, transfer to a lined baking tray and bake for 20 minutes, or until the burgers are nice and firm. 

When the burgers are almost done, add some Honestly Tasty Ched Spread or Sham and place back in the oven to allow this to melt. Grab a toasted bun and add sriracha mayo, tomato, lettuce and kimchi and dig in!

Sriracha Tofu Burgers with Vegan Camembert

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