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Restaurants›The Roost on Corydon›Big Mac Tofu Bun Recipe

Big Mac Tofu Bun Recipe

Name: The Roost on Corydons BIG MAC TOFU BUN Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: American
Ingredients: 14 oz extra-firm tofu; 3 tbs cornstarch; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 3 tbs neutral oil (for frying); 0.5 cup hot sauce (Frank's or similar); 2 tbs vegan butter or unsalted butter; 1 tsp maple syrup (optional, rounds heat); 3 each sesame burger buns (top, middle/club, bottom) or 3-part bun set; 1 cup shredded iceberg lettuce; 0.25 cup thinly sliced yellow onion; 0.5 cup dill pickle slices; 3 slices vegan American-style sliced cheese (optional); 0.5 cup vegan mayonnaise; 2 tbs ketchup; 1 tsp yellow mustard; 1 tbs sweet pickle relish; 1 tsp white wine vinegar; 0.5 tsp onion powder; 0.25 tsp garlic powder; 0.25 tsp paprika; 0.25 tsp salt; 1 tbs butter or vegan butter (for toasting buns); 1 tsp sesame seeds (if buns unsesamed)

Inspired by The Roost on Corydon

Time45m

Serves3

classic OR buffalo tofu, special sauce

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Ingredients

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Tofu Patties

14 oz extra-firm tofu

3 tbs Cornstarch

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

3 tbs neutral oil (for frying)

Buffalo Option (choose if making Buffalo Tofu)

1/2 cup hot sauce (Frank's or similar)

2 tbs vegan butter or unsalted butter

1 tsp maple syrup (optional, rounds heat)

Buns & Assembly

3 each sesame burger buns (top, middle/club, bottom) or 3-part bun set

1 cup shredded iceberg lettuce

1/4 cup thinly sliced yellow onion

1/2 cup dill pickle slices

3 slices vegan American-style sliced cheese (optional)

Special Sauce

1/2 cup vegan mayonnaise

2 tbs Ketchup

1 tsp yellow mustard

1 tbs sweet pickle relish

1 tsp white wine vinegar

1/2 tsp Onion powder

1/4 tsp Watkins garlic powder

1/4 tsp Watkins paprika

1/4 tsp Celtic sea salt

Optional Finishing

1 tbs butter or vegan butter (for toasting buns)

1 tsp sesame seeds (if buns unsesamed)

Method

Tofu Patties

Drain and press tofu

Remove tofu from package and drain. Wrap in a clean kitchen towel or paper towels and place a heavy skillet or books on top for 15–20 minutes to press out excess water.

Crumble and shape

Unwrap pressed tofu and crumble into a bowl with your hands or a fork until it resembles coarse ground meat. Remove large watery pockets with paper towel. Lightly pack the crumbled tofu into two round patties roughly the diameter of your buns (about 3.5–4 inches) and about 1/2 inch thick. You should get 2–3 patties from a 14-oz block; adjust to match number of buns (recipe assumes 3 sandwich layers per Big Mac-style sandwich).

Season and coat

In a small bowl, mix cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Sprinkle the dry mix over the tofu and toss gently until evenly distributed and the tofu holds together better.

Pan-fry

Heat a nonstick or cast-iron skillet over medium-high and add 2–3 tbs neutral oil. When oil shimmers, add tofu patties (do not overcrowd; fry in batches if needed). Cook 3–4 minutes per side until well browned and a crust forms. Reduce heat if browning too quickly. Transfer to a wire rack or plate lined with paper towels.

Buffalo Option (optional)

If making Buffalo tofu, melt vegan butter in a small saucepan over low heat, whisk in hot sauce and maple syrup (if using) until combined. Place cooked tofu patties into a bowl, pour buffalo sauce over, and toss gently to coat each patty. Return to skillet for 30–60 seconds per side over medium heat so the sauce sets slightly onto the tofu. Keep warm until assembly.

Special Sauce

Combine vegan mayonnaise, ketchup, yellow mustard, sweet pickle relish, white wine vinegar, onion powder, garlic powder, paprika, and salt in a small bowl. Whisk until smooth and taste; adjust salt, vinegar, or relish for balance. Refrigerate at least 10 minutes to let flavors meld. Sauce can be made up to 3 days ahead.

Buns & Assembly

Prep buns and toppings

Slice buns if not pre-sliced and separate top, middle (club) and bottom pieces if using three-part buns. Thinly slice onion, shred lettuce, and have pickles and cheese ready.

Toast buns

Melt 1 tbs butter or vegan butter in a skillet over medium heat. Lightly toast cut sides of all buns until golden, about 30–60 seconds per side. Remove from heat.

Assemble each Big Mac-style sandwich

Spread about 1.5 tbs special sauce on the bottom bun. Add a small handful (about 2 tbs) of shredded lettuce, a few pickle slices, and a few rings of sliced onion. Place one tofu patty on top. Place the middle bun (club layer) over the first patty. Spread 1.5 tbs special sauce on the middle bun, add another 2 tbs shredded lettuce, pickles, onion, and the second tofu patty. If using vegan cheese, place a slice on the hot patty so it melts slightly. Finish with the top bun spread lightly with remaining sauce if desired.

Serve immediately while patties are hot. Offer extra sauce and hot sauce at the table.

Optional Finishing

If desired, sprinkle extra sesame seeds on toasted top bun or brush with a tiny bit of melted butter for extra gloss before serving.