Hot dog or hamburger? No need to pick just one! This veggie version combines them both and will quickly become one of your favourite recipes.

1. In a large bowl, combine onion powder, garlic powder, paprika, maple syrup, 15 mL (1 tbsp.) oil, salt and Tabasco sauce.
2. Cut the tofu block in 2 horizontally, then cut each half into 3 pieces lengthwise to form 6 sticks.
3. Using your hands, coat tofu sticks in spice paste, rubbing it into all sides. 
4. Preheat oven to broil. Place rack in centre of oven.
5. In a large non-stick skillet, heat remaining oil (1 tbsp.) over medium-high heat. Place the tofu sticks in the skillet and cook for 7–8 minutes, turning a few times to brown all sides.
6. Split buns open slightly and place on a baking sheet. Broil for 2–3 minutes until buns are lightly browned. Keep an eye on them to prevent them from burning.
7. Crumble cheese.
8. Arrange lettuce leaves inside buns and add tofu sticks. Top with relish and feta. Serve.

This dish is best assembled at the last minute, but the tofu sticks can be stored in the fridge for 4 days or in the freezer for 5 months.

Chef’s secrets:

• Make your own garlic powder and onion powder at home using the dehydration method.
• For the chicken version of the dogburger, click here.
• For the corn and zucchini relish recipe, click here.

This recipe is courtesy of Geneviève O’Gleman.

Photo credit: Maude Chauvin