Photo of Chilli & peanut tofu burgers with wedges by WW

Chilli & peanut tofu burgers with wedges

7 - 9
PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min
Tofu makes excellent vegan burger patties as it carries flavours well – this one has a spicy satay kick and is served with crisp butternut squash wedges on the side.


Butternut Squash

600 g, cut into thin wedges

Calorie controlled cooking spray

4 spray(s)

Sesame Seeds

1 teaspoons

Peanut Butter Powder

2 tablespoons

Plain Tofu

280 g

Chilli, Green or Red

1 individual, chopped

Spring Onions

3 medium, trimmed and finely sliced

Breadcrumbs, dried

15 g, panko

Burger Bun(s)

4 medium, split


4 leaf/leaves, small


2 large, sliced


¼ individual, thinly sliced

Red onion(s)

½ small, thinly sliced

Peanut Butter Powder

2 tablespoons

Light Soy Sauce

½ tablespoons

Agave Syrup

2 teaspoons, level

Lime Juice, Fresh

1 tablespoons


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the butternut squash on a baking tray, mist all over with cooking spray, then season and bake for 30 minutes. Scatter over the sesame seeds and cook for a further 15 minutes.
  2. Meanwhile, drain the tofu, wrap it in kitchen paper and put it on a plate. Top with another plate and settle a few full food tins on top. Leave for 10 minutes, then remove the kitchen paper.
  3. Combine the peanut powder with 1½ tablespoons cold water until smooth, then put into a food processor with the tofu, chilli, spring onions and panko breadcrumbs. Pulse until combined, then form the mixture into 4 patties. Transfer to a baking tray lined with baking paper and bake alongside the wedges for the final 15 minutes of cooking time.
  4. Make the satay sauce. In a small bowl, combine the peanut powder with 1½ tablespoons cold water, then stir in the soy sauce, agave syrup and lime juice until combined.
  5. Toast the burger buns and top the base of each with the lettuce, tomatoes, tofu patties, cucumber and red onion. Spoon over the satay sauce and sandwich with the bun tops. Serve with the butternut squash wedges on the side.