TOFU BURGER - Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

2 slices firm tofu, made with Pink Lake Nigari
2-3 slices tomato
2-3 slices avocado
Salad leaf
2 tablespoons mayonnaise
1 tablespoon basil pesto
1 burger bun or crusty roll

METHOD

• Mix the pesto with the mayonnaise and season with cracked pepper and Lake Crystal Salt.
• Spread the bottom and the top of the bun or roll with the pesto mix.
• Layer the tofu, salad leaf, tomato and avocado onto the bottom of the bun, using up any pesto mix between the layers.
• Serve immediately.

Pink Lake Nigari an organically certified coagulant to enhance your Tofu making.