Crispy Almond Tofu Brioche Burgers with Smoked Tomato Aioli

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium (if using). Prepare ingredients. Toss fries with a drizzle of oil on prepared tray and season. Roast for about 25 minutes, until golden and crunchy. Turn once during cooking. When 5 minutes cook time remains, push chips to one side of tray and place buns, cut-side-up, on the other. Return to oven for 4-5 minutes, until buns have warmed through.
2. While fries cook, cut tofu into 6 even slices and pat dry. Place seasoned flour in a bowl, egg and milk in a second bowl and mix breadcrumbs, salt, almonds and garlic in a third bowl. Lightly whisk egg and milk. Coat each piece of tofu first in flour, then egg, then breadcrumbs, shaking off excess as you go. Set aside.
3. Thinly slice capsicum, eggplant and red onion. Set aside separately.
4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook capsicum and eggplant for about 3 minutes, stirring occasionally, until browned and tender. Season and set aside, covered, to keep warm.
5. Return pan to medium heat with a drizzle of oil. Cook tofu for 1-2 minutes each side, until golden and crunchy. Season to taste.
6. To serve, fill brioche buns with crispy almond tofu, cooked veggies, onion, rocket and a drizzle of smoked tomato aioli. Serve with chunky fries on the side.