PATTY'S TOFU BURGERS
This is a special recipe for me. My first veggie burger from scratch! It is low cal, great tasting and easy. I make a bowl of this mix and leave it in the fridge so my husband can pat out a burger and quickly cook it on his lunch break. Enjoy:)
Provided by pattyward555
Categories Main Dish Recipes Burger Recipes Veggie
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Beat the eggs in a mixing bowl until smooth. Mix in the tofu, celery, onion, chili powder, cumin, curry paste, garlic, and oats with your hands until the tofu has broken into fine pieces, and the mixture is evenly blended. Form into 8 patties.
- Heat the vegetable oil in a large, nonstick skillet over medium heat. Cook the patties until crispy and golden brown on each side, about 5 minutes per side.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 18.5 g, Cholesterol 46.5 mg, Fat 10.1 g, Fiber 3.1 g, Protein 13.9 g, SaturatedFat 1.7 g, Sodium 82.5 mg, Sugar 1.5 g
TOFU BURGERS
This recipe uses tofu that has been frozen for 72 hours and then quickly defrosted. Onion, celery and cheese make these burgers delicious. This is a family favorite at the Silverwolfs' den. Serve in place of meat as a main entree or place on a bun along with your favorite toppings: lettuce, onion, tomato, mayo, etc. These burgers can also be baked in an oven preheated at 350 degrees for 30 minutes rather than frying.
Provided by SILVERWOLF
Categories Main Dish Recipes Burger Recipes Veggie
Time P3D
Yield 6
Number Of Ingredients 8
Steps:
- Place tofu in freezer 72 hours ahead of time. To thaw, fill a large saucepan with water and bring to a simmer. Leave tofu in package and place in water for about 20 minutes.
- While tofu is thawing, heat 2 teaspoons vegetable oil in a small skillet. Saute onion and celery until soft and lightly browned. Place in a medium bowl and set aside.
- When tofu is thawed, squeeze out excess water. Chop tofu finely and place in bowl with onion and celery. Mix in egg, cheese, salt and pepper until thoroughly combined.
- Heat a large skillet over medium-high heat and pour in 1/2 cup vegetable oil (oil should be 1/4 inch deep). Drop tofu mixture into pan in 6 equal portions. Flatten with a spatula to form patties. Fry for 5 to 7 minutes on each side, until golden.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 4.1 g, Cholesterol 28 mg, Fat 11 g, Fiber 1.7 g, Protein 11.3 g, SaturatedFat 2.4 g, Sodium 59.4 mg, Sugar 1 g
THE BEST TOFU BURGER
I really think I nailed this finally after years of mediocre veggie burgers, My youngest son (although I wouldn't say he had refined taste buds) declared these as good as meat burgers and that's what he usually eats. Fairly firm, good texture, great taste. Freezing the tofu is the key. Please do let me know what you think if you try them
Provided by FranBow
Categories < 30 Mins
Time 25m
Yield 8 burgers, 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine in food processor til well combined but not mushy.
- Form into 8 patties.
- Fry 5 mins per side until brown and crispy.
- or bake 20-25 min @ 375.
- I served mine with arugula, tomato, red onion and goat cheese. What an awesome combination.
Nutrition Facts : Calories 230.4, Fat 12.6, SaturatedFat 1.7, Cholesterol 46.5, Sodium 313.3, Carbohydrate 20.4, Fiber 4.5, Sugar 5.4, Protein 12.1
VEGGIE BURGER
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 6 burgers, serves 2-3
Number Of Ingredients 16
Steps:
- In a large skillet heat 1 tablespoon oil over medium high heat. Stir in corn, mushrooms, scallions, and bell pepper. Cook for 3-4 minutes. Add garlic, cumin and cayenne and cook for 30 seconds. Remove from heat and stir in spinach. Add carrot and potato and stir to combine. Add egg white and season with salt and pepper. Stir in enough bread crumbs so that the mixture holds together. Shape mixture into 6 disks and place on a plate. Chill for 1 hour.
- Heat 2 tablespoons olive oil in non-stick skillet and cook veggie burgers until golden on each side. In a small bowl mix together yogurt and mint
TOFU BURGERS
This recipe comes from The New McDougall Cookbook. I have added BBQ to the recipe and left out the parsley for personal taste. I am not fully versed yet in the Mcdougall diet so I am unsure if the addition of the BBQ sauce is allowed. It does add a lot of flavour though. The original recipe also called for the burgers to be browned in a 350 oven for 30 minutes flipping at the 20 minute mark. I use a fry pan and lightly spray with pam. Again I am unsure if Pam is allowed on the Mcdougall plan. My 18 year old son loves these burgers and will often take them to school for his lunch. They reheat very well. For a tofu burger they are actually quite good.
Provided by Cilantro in Canada
Categories Vegan
Time 30m
Yield 6-8 burgers, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in the food processor and mix.
- Shape into patties. The original recipe says it will make 8 patties but I usually make 5 or 6.
- Spray a fry pan lightly with Pam and brown one side of the burger. Meanwhile place a little extra BBQ sauce on the top of the burger and spread it around.
- Flip burger and repeat with the BBQ sauce. Brown
- Flip a last time and brown.
- Serve with your favourite toppings.
Nutrition Facts : Calories 157.1, Fat 4.3, SaturatedFat 0.7, Sodium 519.4, Carbohydrate 22.3, Fiber 2.5, Sugar 5.4, Protein 8.5
SMOKED TOFU VEGAN BURGER
Pack a flavour punch with this vegan sweet potato, cashew and tofu burger. It takes a little effort, but it's well worth the prep time once you taste it
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 25
Steps:
- Put the sweet potato in a microwaveable bowl, cover with cling film and cook on high for 3 mins until soft. Heat the oil in a non-stick frying pan and fry the onion with a big pinch of salt until soft, around 5 mins. Add the garlic and spices and cook for 2 mins more, then set aside. Blitz the tofu with the cashews in a blender, then tip in the sweet potato and fried onions. Season and blitz again until combined. Shape into four burger patties and set aside in the fridge on a lined baking tray while you make the slaw.
- Make the slaw by combining the ingredients in a bowl, then set aside until needed. When you're ready to fry the patties, mix the mustard with the soy milk in one bowl, then mix the remaining coating ingredients in another bowl. In turn, take each patty and dip into the flour mixture, then into the soy milk mixture, then back into the flour mixture. Repeat this again so you get a really nice crust on the patties.
- Pour the vegetable oil into a large frying pan over a medium-high heat - you want the oil to come about 2cm up the side of the pan. Once hot, use a spatula to carefully add the patties and gently fry for 1 min on each side until crispy, then leave to drain on kitchen paper. Serve the burgers in burger buns, topped with the slaw and drizzled with the mayo.
Nutrition Facts : Calories 865 calories, Fat 36 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 32 grams sugar, Fiber 16 grams fiber, Protein 30 grams protein, Sodium 1.6 milligram of sodium
SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH
Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the "Superiority Burger Cookbook" (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the "tofu-fried tofu" sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It's then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it's also achievable in any home kitchen.
Provided by Alexa Weibel
Categories dinner, lunch, sandwiches, main course
Time 45m
Yield 6 sandwiches
Number Of Ingredients 19
Steps:
- Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2 1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.
- In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.
- Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.
- Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it's the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
- In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
- To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.
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