Name: “The $46 Viral Vegan Brunch Burger” (Culture Award Winner)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 (14-oz) block extra-firm tofu, pressed and drained; 1/2 cup chickpea flour; 1/4 cup plant-based milk (unsweetened); 1/2 tsp kala namak (black salt); 1/2 tsp turmeric powder; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1 tsp soy sauce or tamari; 1 tbsp nutritional yeast; 1/2 tsp baking powder; 1 cup panko breadcrumbs (vegan); 1/4 cup vegan mayonnaise; 1 tbsp Dijon mustard; 2 tsp sriracha or chili sauce; 1 tbsp lemon juice; 4 vegan brioche buns, split; 1 avocado, sliced; 1 medium heirloom tomato, sliced; 1 small red onion, thinly sliced; 2 cups mixed baby greens; 2 tbsp vegan butter or oil (for toasting buns); Salt & pepper, to taste

“The $46 Viral Vegan Brunch Burger” (Culture Award Winner)

CookwithNewsletter

This gloriously over-the-top vegan brunch burger channels the spirit of an awards show where the absurd and the iconic collide! Inspired by the LCCAs' wild food categories, it riffs on the 'Filet Mignon of Breakfast' and the hype of a $46 viral burger, but makes it plant-powered and utterly craveable. Extra-firm tofu is battered and baked for shattering crunch, then layered on a plush vegan bun with spicy mayo, creamy avocado, and heirloom tomato. A wok-inspired bun toasting technique brings restaurant-level flavor home—no reservations (or Bravo cameo) required. A brunch dish worthy of its own trophy!

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Break the pressed tofu into rough 'filet' sized slabs (about 1/2" thick). Pat dry and set aside.
In a large bowl, whisk chickpea flour, plant milk, kala namak, turmeric, garlic powder, smoked paprika, soy sauce, nutritional yeast, baking powder, and a pinch of salt/pepper until you have a smooth, thick batter.
Place panko in a shallow dish. Dip each tofu slab in the batter, then press into panko to coat on all sides. Lay on prepared baking sheet.
Bake tofu for 20 minutes, flipping halfway, until golden and crisp. For extra crispness, broil 2-3 minutes at the end.
Meanwhile, mix vegan mayo, Dijon, sriracha, and lemon juice in a small bowl. Set aside.
Heat a large skillet over high heat until smoking, then add a touch of vegan butter or oil. Toast buns, cut-side down, in batches until deeply golden (wok hei energy!).
Assemble: Spread spicy mayo on bottom bun, top with crispy tofu filet, avocado, tomato, onion, and greens. Cap with top bun. Repeat for all burgers.
Serve immediately—the $46 burger experience, minus the $46, plus a little cultural chaos.