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Ingredients (serves 8)


  • 225g firm tofu, pressed
  • ½ cup quinoa, cooked
  • 1 medium brown onion, finely diced
  • 2 garlic cloves, minced
  • 1 flax egg (1 tbsp ground flax meal + 3 tbsp water)
  • ½ cup panko breadcrumbs
  • 2 tsp Massel beef stock powder (here)*
  • 3 tbsp Bulldog sauce (here)**
  • ¼ tsp salt
  • ¼ tsp pepper

Tonkatsu Sauce

  • ½ cup Massel beef stock (here)*
  • 3 tbsp Bulldog sauce (here)**
  • 1 tbsp tomato paste
  • 1 tbsp corn starch
  • ½ tsp maple syrup


  • In a rice cooker cook ½ cup of quinoa with 1 cup of water
  • Slice and press firm tofu with paper towel to remove excess water
  • In a non-stick fry pan sauté onion and garlic until golden
  • In a small bowl crumble pressed tofu into a mince consistency
  • Add in cooked garlic and onion, panko bread crumbs, cooked quinoa flax egg, stock powder, sauce, salt, and pepper – the mixture should be slightly wet but come together into a ball
  • Divide the mixture into eight (70g) patties, shaping them with your hands
  • Refrigerate for 30 minutes
  • In a non-stick pan heat the patties for about 1-2 minutes on either side until they are golden
  • To make the tonkatsu sauce add ingredients into a pan and whisk together until slightly thickened
  • Serve patties with tonkatsu sauce, vegetables, rice, or a salad

* Any vegan friendly stock powder can be used here
** You could substitute the Bulldog sauce for ketchup, barbecue, or teriyaki sauce

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