Best Smoked Tofu Vegan Burger Recipes

TOFU BURGER

Steps:

• Put the tofu on to press for 20 minutes. Either use a tofu press or place the tofu on a plate with another plate on top of it and then place something heavy on top like a heavy pot.
• Preheat the oven to 350°F (180°C).
• When pressed, cut the tofu into four square burgers.
• Line a baking tray with parchment paper. Place the tofu burgers evenly on the parchment paper and bake in the oven for 30 minutes, turning the tofu over after 15 minutes.
• Mix up the marinade sauce by adding soy sauce, maple syrup, peanut butter and garlic powder to a bowl and whisking together.
• When the burgers have finished baking, brush marinade sauce generously onto both sides of the burgers and leave them to marinate for 5 minutes.
• Heat up a pan with a little oil and when hot, add the tofu burgers to the pan and fry on each side until golden.
• Brush on more marinade sauce while the tofu is frying. The tofu burgers are ready to serve.
• Mushroom sauce: Add sliced mushrooms and soy sauce to a skillet, cover with a lid and turn the heat to medium high.
• When the mushrooms have released their water and are bubbling away remove the lid and let the excess water cook off.
• When the water is mostly evaporated, pour in the coconut cream and bring to a simmer.
• Make a cornstarch slurry by mixing the cornstarch with a little coconut cream or water until smooth.
• Pour it into the sauce and mix it in. Keep stirring until the sauce thickens.
• Prepare your hamburger buns, adding lettuce, sliced tomato and pickles.
• Add the tofu burger, top it with mushroom sauce and serve.

TOFU BURGER

Steps:

• If using sprouted tofu, remove from the package and dry with a paper towel (pressing is not necessary)
• If using extra-firm tofu, press according to directions.
• Then, cut the tofu in half horizontally, creating two large equal pieces.
• Using a burger press or a cookie cutter, cut tofu into two identical circles, discarding any tofu scraps.
• Set aside while making the marinade.
• Whisk all marinade ingredients together in a refrigerator, a safe container.
• Place the two tofu burgers in the marinade and refrigerate overnight. When possible, move the container gently so the tofu absorbs all the marinade.

THE ULTIMATE VEGGIE BURGER

Steps:

• Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
• On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
• Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
• Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
• When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
• Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.