The Best Tofu Burger Recipes

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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



The Best Tofu Burger image

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

1 (420 g) package tofu, frozen for at least 3 days, thawed, squeezed dry and crumbled
1/2 cup onion, finely chopped
1/2 cup oats, finely ground or 1/2 cup oat bran
1/2 cup almonds or 1/2 cup walnuts, finely chopped
1/4 cup wheat germ
1/4 cup nutritional yeast
1 1/2 cups cooked beans (whatever kind you have, I used kidney beans)
1 tablespoon McCormick's Montreal Brand steak seasoning
1 tablespoon soy sauce
2 eggs
2 tablespoons oil
1/2 cup barbecue sauce

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



Smoked tofu vegan burger image

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

vegetable oil , for frying
1 sweet potato (200g), peeled and cut into small chunks
1 tbsp olive oil
1 small onion , finely chopped
1 garlic clove , crushed
1 tsp cumin
1 tsp smoked paprika
1 tsp garlic salt
225g pack smoked tofu (we used The Tofoo Co.)
50g roasted cashews
1 tsp English mustard
150ml soy milk
75g plain flour
50g panko breadcrumbs
1 tsp garlic salt
½ tsp cayenne pepper
1 tbsp icing sugar
1 tsp baking powder
¼ red cabbage , finely shredded
1 carrot , grated
2 tbsp chopped coriander
½ lime , juiced
2 tsp sesame seeds
vegan mayonnaise (we used Rubies in the Rubble) mixed with ½ tbsp Sriracha
vegan burger buns , halved and toasted

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



Tofu Burgers image

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

1 lb tofu, firm
1 1/2 cups rolled oats
2 tablespoons soy sauce
2 tablespoons barbecue sauce (or more, we like honey garlic)
1 tablespoon Dijon mustard (we like honey mustard)
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon ground ginger
5 tablespoons barbecue sauce (more or less as needed)

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