Vegan Mofo Day 13: Little Baby Burgers!

Canadian Thanksgiving is over which means that Halloween is less then 3 weeks away! I love Halloween and I’m super excited that I actually have an excuse to get a costume this year…as much as I love dressing up, sitting on the couch in front of the tv is not a good enough excuse. Me and P spent a good part of Monday driving to all the Halloween stores in search of ideas and costume components. I lucked out and scored a dress at Value Village for 20 bucks. It’s a pretty cute dress and fits perfectly…I almost feel bad that I have to rip it up and cover it in blood. P didn’t have as much luck as I did but he’s still somewhat undecided on what he’s going as. He’s leaning towards Raoul Duke from Fear and Loathing, but tracking down the outfit might be more work then he’s willing to put in. Are any of you guys dressing up this year?

I finally got around to making tofu sliders last night. Kung Pao Tofu Sliders to be exact. These cute little burgers take a little time to make but they sure are tasty.  I have no idea where to get burger buns for sliders and had absolutely no luck in finding them at any of the grocery stores I went too, so I made due by taking a normal bun and cutting out baby buns with a biscuit cutter. You have to plan ahead when making these as the tofu needs to marinate for an hour before you bake it, but that’s not the most time consuming part. The most time consuming part (for me anyway) was having to julienne all the carrots and zucchini that go into the slaw. Here I was thinking that I have been cooking long enough that this part would be easy peasy, but getting all those veggies the same length and size was a feat I was not meant to succeed in. By the end of all that chopping, there were long ones, short ones, fat ones, skinny ones…I don’t think one piece of carrot came out the same size, ah well, it all tasted the same in the end. I would suggest grating the vegetables for a quicker method.

I’ve only had Kung Pao anything once, so I couldn’t really remember how it was supposed to taste. P didn’t have any but he did grab a spoonful of the slaw, to which he remarked “Is there anything you don’t put peanut butter in?” to which I replied “Ah. No.” Afterwards, he did say he really liked the flavour, peanut butter and all. I honestly didn’t pick this one because there was PB in it, that was just a happy coincidence.  These would make a fantastic appetizer for a party; they’re cute with lots of flavour and pretty unique. I loved how the texture of the tofu turned out and the crunchy slaw was delicious, I would consider making that on its own.


  • Servings: 16 Sliders
  • Print
Adapted from Vegetarian Times (Jan/Feb 2011 Issue)


  • 1 pkg (350 g) extra firm tofu, frozen, defrosted and patted dry
  • 4 tablespoons soy sauce
  • 1 teaspoon agave
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon arrowroot powder
  • Pinch of red chili flakes
  • Hoisin sauce
  • 16 slider sized buns

  • SLAW

  • 3 tablespoons soy sauce
  • 2 tablespoons vegan mayonnaise
  • 2 tablespoons natural peanut butter
  • 1 1/2 teaspoons agave
  • 2 tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon fresh ginger, minced
  • 1 clove garlic, minced
  • 1/8 teaspoon black pepper
  • 1 pinch red pepper flakes
  • 4 medium carrots, julienned
  • 2 medium zucchini, julienned
  • 1/3 cup dry roasted peanuts, roughly chopped


  1. Prepare the sliders by cutting the tofu into 8 slices lengthwise; halve slices to make 16 pieces. Transfer to baking dish. Whisk together soy sauce, agave, sesame oil, arrowroot powder and chili flakes in bowl. Pour over tofu, cover, and chill 1 hour, flipping tofu over halfway through.
  2. Prepare the slaw by whisking together soy sauce, mayonnaise, peanut butter, agave, rice vinegar, sesame oil, ginger, garlic, black pepper, and red chili flakes in a bowl. Stir in carrots, zucchini, and peanuts. Chill.
  3. Preheat oven to 375°F. Cover a baking pan with tinfoil or parchment paper. Drain tofu, and transfer to prepared baking sheet. Bake 25 minutes. 
Flip, and bake 20 to 25 minutes more, or until crispy. Place a dollop of hoisin sauce on each bun and top with 1 tofu slice and 2 tablespoons of slaw.

Creepy hand shot