Tofu Steak Burgers with Pineapple Chutney & Paprika Mayo

I love to use fresh super ripe pineapple, however, if it’s not in season the tinned variety works well too.


Pineapple Chutney

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Tofu Steak Burgers with Pineapple Chutney & Paprika Mayo

Course Mains
Cuisine Burgers, Vegan
Keyword tofu, vegan
Prep Time 15 minutes
Cook Time 15 minutes
Author Talitha Case


Pineapple Chutney

  • 2 cloves Garlic minced
  • 4 Spring Onions finely sliced
  • 320 g Pineapple sliced
  • 2 1/2 tbsp Apple Cider Vinegar
  • 1/3 cup Coconut Sugar
  • 1/4 tsp Chilli Flakes dried
  • 12 sticks Fresh Thyme leaved only
  • 2 pinches Salt & Pepper

Tofu Steak Burgers

  • 1 kg Tofu cut into 4 steaks
  • 4 Burger Buns
  • Coconut Oil for frying

Salad Filling

  • Lettuce
  • Tomato
  • Caramelised Onions
  • 1 dollop Natural Coconut Yoghurt
  • 4 pinches Paprika


Pineapple Chutney

  1. Over medium heat, add spring onions, pineapple and garlic to a pot with 1 tsp of coconut oil and fry up to two minutes.

  2. Add remaining ingredients and continue to cook over medium heat until the sauce begins to boil. Reduce to low heat and allow to cook for up to 10 minutes - stir to ensure the sauce doesn't burn.

  3. Remove sauce from the stove and set aside until ready to use.


  1. Using a frying pan or BBQ plate, splash a light coasting of coconut oil and cook the tofu for a few minutes, until slightly charred.

  2. Assemble burgers with tofu steaks, pineapple chutney and salad.

  3. Stir the paprika into the yoghurt and add a dollop to the top of your burger before placing the top bun on.

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