Tofu Hamburger Recipe
Wayne calls this the “1996 Veggie Burger.” It’s basically an old-school hippie burger. I love them for a few reasons. First, they’re grill-able. Second, they’re made from ingredients I understand - organic tofu, seeds, nuts, eggs, spices, and breadcrumbs. And third, they’re endlessly adaptable by switching up the spices & your burger toppings.
On the cooking front, I've been cleaning out some drawers. Primarily going through old magazine clippings (which is part of the reason I've been featuring more magazine inspired recipes than usual). I've been finding lots of gems, and these tofu burgers jumped out at me. I've adapted them from a reader contributed recipe that ran in the October 2004 issue of Sunset Magazine. The recipe was sent to Sunset by Jeremy Wolf of San Francisco, and I enjoyed them so much! They were impossibly easy to make, relying on the throw everything in the food processor technique, and called for a quirky mix of ingredients ranging from tofu, seeds, and nuts, to mustard, cumin, and mushrooms. In the years since, I've done a lot of variations, and I'll talk through a few of them below.
I will say, I suspect you'll be tempted to tweak the seasonings, and you should! But here's my advice. Don't skimp on the cumin or mustard, you need some assertive flavors to kick in - keep in mind you're dealing with ground tofu and eggs as a burger base. Whatever you do think bold!
Recipe: Vegan Katsu Tofu Burger
One of the great things about these is you can cook them a number of ways. You can use a skillet, you can grill them, or you can bake them. The main thing you need to do is blend the mixture to a smooth-ish consistency. Then firmly shape and press the mixture into firm patties. I call for the firmest tofu you can find (extra-firm), but each tofu brand has a different quantity of water in it. If your mixture is too wet, simply blend in more breadcrumbs 1/4 cup at a time, and go from there. The mixture also firms up as it sits, so keep that in mind. You can let it rest for 10 minutes or so before shaping if you have the time.
A number of people have attempted to make these without the egg. I haven’t tested that version yet, but here’s are a few notes from the comments. From Lisa, ”For the vegan, I reserved part of the batch before adding eggs, and put in a tablespoon of almond butter as a binder, plus a little extra breadcrumbs.” Jacqui says, ”...although I was out of eggs, so I used 2 T of chia seeds mixed with 6 T of water as a replacement. Worked great!”
For a gluten-free option Lisa commented with this brilliance, “I make something similar to these and use masa harina instead of breadcrumbs for a gluten-free option… it definitely gives it a “southwestern” twist, and is SO delicious.”
Indian Spiced Black Bean & Tofu Burgers • Steamy Kitchen Recipes Giveaways
If you’re nervous about the patties falling through grill grates, Judith says, ”…my husband was in charge of the grill, started out on aluminum foil, we thought they might fall through the grates, he ended up putting them right on the grates (they firmed up while cooking on the foil for a bit) and they were wonderful!”
. And I like to bring these when we're out camping. Here's where you can see all my favorite camping recipes. Enjoy!!
Be sure to seek out the firmest tofu made from organic soybeans you can find. If your mixture is too wet after blending (tofu brands have a range of water in them) add more breadcrumbs 1/4 cup at a time. Toppings pictured include basil, tomatoes, avocado, & sriracha-ketchup-mayo slather. You can also do a lettuce wrap in place of buns.Kayla Hoang is a freelance recipe developer, writer, and baker whose Bangladeshi and Vietnamese roots influence all she does. Her life revolves around food and she can almost always be found waiting by the oven for a fresh batch of cookies.
Moosewood Classic Tofu Burger (with Walnuts)
It may seem that most veggie burgers are made with beans, but this recipe proves otherwise. These easy andhealthy tofu-based veggie burgers get plenty of flavor from the onion and green onion, along with garlic powder and soy sauce, and receive a nutritional boost from wheat germ. These tofu burgers are so quick and easy to make, they're definitely candidates for your weeknight meal rotation.
One important step is to gently drain and press the tofu as it helps to remove the extra moisture and prevent soggy veggie burgers. Once it's drained, all you have to do is mash the tofu together with a few simple ingredients, form it into little patties, and then pan-fry for a few minutes. Serve these tofu burgers on buns with your favorite burger toppings with oven-baked French fries on the side. Or, top a salad with the burger and accompany it with some vegan carrot ginger soup to round out the meal.
These tofu burgers come together quickly, making them a great option for a busy weeknight. They’re also super customizable to fit whatever flavor profile you’re craving. Be sure to take the time to drain the tofu well to make forming the patties and cooking easier. —Kayla Hoang
Sweet And Spicy Tofu Burgers From The Fitchen
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!
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Vegan Crispy Tofu Burger With Pineapple Relish
This is a vegan burger that even carnivores can love. The tofu burgers are baked, marinated (in a glorious marinade sauce) and then fried before being served fully loaded in a hamburger bun topped with the most decadently creamy mushroom sauce your tastebuds have ever encountered.
And if you love a good burger, then check out our vegan burgers, vegan black bean burgers, chickpea burgers and portobello burgers too.
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You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Panko Crusted Tofu Burger With Truffle Massaged Kale
You can prepare the tofu burgers up to the point of marinating them and then instead of frying them in the frying pan you can put them on the grill instead. Don’t forget to brush on some more marinade sauce.
You can store leftover tofu burgers (tofu only) for 3-4 days in the fridge. Store any leftover marinade sauce separately. When you’re ready you can reheat the tofu in the frying pan, brush on more marinade sauce and then assemble your burger. The mushroom sauce will also keep for 3-4 days in the fridge in a covered container.
Tofu freezes very well. So feel free to freeze leftovers too. Thaw in the fridge and reheat when you’re ready for it.
Tofu Patties Recipe
The most delicious vegan tofu burger you've ever tasted. Baked and marinated to perfection, topped with the richest creamiest mushroom sauce that will make your taste buds sing!
Serving: 1 Serve | Calories: 484 kcal | Carbohydrates: 38 g | Protein: 22 g | Fat: 30 g | Saturated Fat: 20 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 4 g | Sodium: 1252 mg | Potassium: 733 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 1 IU | Vitamin C: 2 mg | Calcium: 250 mg | Iron: 5 mg
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Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.
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