Preparation 30 mins
Cooking 15 mins


Mango Chili Tofu Burger

  • ½ cup Pulo’s Mango Chili Marinade
  • 1 350g block extra-firm tofu
  • olive oil, for frying
  • 4 hamburger buns


  • red onion slices
  • tomato, sliced
  • avocado, sliced
  • mango, sliced
  • green leaf lettuce

Cashew Crema

  • ½ cup raw cashews, soaked in hot water for 30 minutes
  • ⅓ cup water
  • 2 tbsp lemon juice
  • ¼ tsp garlic powder
  • ¼ tsp sea salt


Mango Chili Tofu Burger
  1. Slice block of tofu in half, so that you have 2 square chunks of tofu. Slice each square horizontally so that you have 4 square patties. Press/drain tofu using a clean kitchen towel or paper towel, to absorb excess water. The dryer the better (but don’t press too hard or the tofu will crumble.)
  2. In a shallow dish, marinate the tofu patties in ½ cup of Pulo’s Mango Chili marinade for 30 minutes.
  3. Gently wipe off excess marinade before grilling or pan-frying. Once the patties are crisp and slightly golden brown, brush with excess marinade and cook for a couple of minutes longer.
  4. Gently warm buns, cut side down, on a hot grill or skillet.
  5. Top buns with lettuce, tomato, onion, grilled tofu patty, mango, avocado, and a drizzle of cashew crema. Enjoy!
Cashew Crema
  1. Rinse soaked cashews under very cold water. Combine cashews (drained), water, lemon juice, garlic powder and sea salt in a high speed blender. Blend on high until smooth and creamy. Taste and adjust seasoning if necessary. Add more water and lemon juice if cashew crema is too thick to drizzle. Refrigerate until ready to serve.