Best Tofu Burgers Recipes

TOFU BURGERS

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.

PATTY'S TOFU BURGERS

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.

TOFU BURGERS/ JAPANESE STYLE

Steps:

• 1. Burgers: Microwave the tofu for 2 minutes. Press water out- as much as you can- the more the better. Heat onion and carrot in hot oil vegetable in skillet, until tender and carrots is soft.
• 2. Place well pressed tofu, veggies and remaining ingredients into a bowl and mix well to combine, like making regular meat burgers.
• 3. Divide mixture into 4 portions and shape into burgers. Fry on both sides over medium heat in a covered pan until burgers are brown , turning once.
• 4. BBQ Sauce: Combine all ingredients and spread on burgers. Add any condiments you desire; such as cabbage salad, pickles, onion, lettuce, tomato, etc....

GLUTEN FREE SPINACH TOFU TURKEY BURGERS

Steps:

• Mix all the ingredients together.
• Shape into patties and cook how you normally would, on the grill or on the stove until an internal temp of 160'.

TOFU SPINACH BURGERS

Steps:

• Preheat the broiler.
• Squeeze excess moisture from the spinach.
• In a food processor bowl, combine all the ingredients except the cheese and process just until the mixutre reaches a uniform consistency and holds together.
• Form into 6 patties and broil for 5 minutes on each side, until slightly brown.
• Top with the cheese during the last minute, if desired.
• Serve immediately, plain or on a bun.

SPICY "BARBECUED" TOFU BURGERS

Steps:

• Cut tofu cake horizontally into 3/4 inch thick rectangles (about the size of your buns).
• Cover the bottom of a small pan with half of barbecue sauce. One by one, rub both sides of each tofu rectangle with chile powder; place in a single layer on sauce. Top with remaining sauce. Let stand for 30 minutes.
• Meanwhile, make slaw: Mix all ingredients (except for cabbage/slaw) together in a small bowl. Let sit for 5 minutes. Mix sauce into cabbage and chill until ready to use.
• Preheat broiler with rack 6 inches from heat. Line a baking sheet with aluminum foil; place a baking rack on top. Spray rack with cooking spray. Take tofu slabs out of the barbecue sauce and place on rack with space between pieces. Reserve leftover barbecue sauce. Broil until top of tofu is browned and bubbly, about 5 minutes. Turn tofu over. Broil until browned and bubbly, about 5 more minutes.
• Toast the buns, place tofu, more sauce (if desired), pickles and a scoop of slaw on top of each sandwich.

SUNFLOWER-VEGGIE TOFU BURGERS

Steps:

• in a small saucepan, bring the rice and water to a boil. reduce to a simmer and cook rice until tender, but not mushy. (about 20 minutes) when rice is cooked, remove from heat and stir in the minced garlic.
• while rice cooks, prepare and combine the remaining ingredients in a large bowl. add the cooked rice and garlic mixture to the bowl, and mash everything together well.
• pressing firmly, form mixture into 6 patties.
• heat the oil on a well seasoned griddle or non-stick pan, and cook the burgers over medium heat until lightly browned. (about 6 minutes per side).

TERIYAKI TOFU BURGERS

Steps:

• Whisk together soy sauce, pineapple concentrate, ketchup, sugar, onions, ginger, garlic, lemon juice, sesame oil and sesame seeds.
• Grill pineapple slices over medium heat, brushing often with sauce, until pineapple is brown and tender, 2 to 3 minutes each side.
• Cut tofu into quarters lengthwise then in half crosswise.
• Gently set tofu slices on grill and brush with sauce.
• Carefully turn several times so tofu browns evenly, brushing with sauce.
• Grill 2 to 3 minutes per side.
• Lightly season with salt.
• To serve, place 2 grilled tofu slices on each toasted bun, top with grilled pineapple slice, sprouts, tomato slice and lettuce.

TOASTED ALMOND TOFU BURGERS

Steps:

• Wrap tofu in doubled dish towel. Place on work surface. Weigh down with a board topped with food cans or weights for 1 hour. Squeeze towel-wrapped tofu to extract as much liquid as possible from tofu. Transfer tofu to medium bowl. Using fork, mash into small pieces.
• Spray medium nonstick skillet with nonstick spray; place over medium heat. Add carrot, green onions, ginger and garlic; sauté until slightly softened, about 3 minutes. Cool. Mix carrot mixture, almonds, egg white, soy sauce, sesame oil and sesame seeds into tofu. Season with salt and pepper. Shape mixture into four 1/2-inch-thick patties. (Can be made 4 hours ahead. Cover and chill.)
• If grilling, spray grill rack with nonstick spray, then prepare barbecue (medium heat). If sautéing, spray large nonstick skillet with nonstick spray and heat over medium heat. Lightly spray patties on both sides with nonstick spray. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.
• Place 1 burger on each bun bottom. Top each with 1 tomato slice, some sprouts and bun top and serve.

VEGAN TOFU HERBED QUINOA BURGERS

Steps:

• Cook the quinoa by first removing the saponin-- put it into a deep bowl and pour water cold water over it. Whisk heavily with a whisk or fork until a soapy residue rises to the top, then strain in a fine-mesh colander and rinse again. This step is VERY important for those unfamiliar in cooking quinoa!
• Boil 1 1/2 cups water in a pot with a dash of salt. Add the olive oil, dill, black pepper, and marjoram (just a few shakes) and let it impart in the water for a few seconds, then add the washed quinoa. Loosely cover the pot and let cook for 15-20 minutes or until all nicely fluffed up.
• Let the quinoa stand for a minute then fluff with a fork. You may want to wait for it to cool off before handling it.
• Drain all the water out of the tofu pack and dry it out on the stovetop or microwave, but not thoroughly as though you are baking, grilling, or frying it-- retain some of the natural liquid inside.
• Mush up the tofu by hand or with a potato masher.
• Place the tofu, quinoa, and the BINDER ingredients together in a bowl and mix well. Form 6 patties.
• Brush about 1 tsp olive oil onto a cookie sheet and place the patties on it. Bake at 400F for 10 minutes on one side, then flip and bake for another 10 minutes. Turn on the broiler for 1 minute, then serve and enjoy!

CHICKPEA-TOFU BURGERS

Steps:

• Put all the ingredients into a bowl.
• Using a large fork or spoon, mash the ingredients together. (Alternatively, a blender can be used.).
• When it's mashed enough so you can mold the mix into patties without it falling apart, do so! I made patties about the size of my palm, but they can be any size you want.
• Heat up a frying pan with some olive oil in it. You might need to add more or less depending on the size of the pan, and how many patties you've made.
• Carefully place the patties into the pan. Heat them for about 3 minutes, or until they're brown on the bottom. Flip them over, and go for 3 minutes again.
• When they're done, take them off carefully with a spatula! Serve them up with some mozzarella cheese on whole-wheat bread. I think they taste best after microwaved for 30 seconds.

TERRIFIC TOFU BURGERS

Steps:

• Preheat your oven to 400 degrees F.
• Generously oil baking sheet.
• Place tofu between two plates, and rest heavy weight on top plate.
• Press for about 15 minutes.
• Drain off liquid from bottom plate.
• Meanwhile, heat oil in skillet, and sauté onions, carrots, peppers, oregano, basil and dill for about 7 minutes, or until vegetables are just tender.
• Crumble pressed tofu into large bowl.
• Stir in walnuts, bread crumbs, tahini, miso, soy sauce and mustard, if using.
• Add sautéed vegetables, and mix well.
• Using about 3/4 cup burger mix per burger, form 8 patties by hand, and place on baking sheet about 2 inches apart.
• Bake for about 30 minutes, or until burgers are firm and browned.
• Serve hot.
• Enjoy!

TOFU-MUSHROOM BURGERS (VEGETARIAN TIMES)

Steps:

• In a medium skillet, heat oil over medium heat. Add garlic, and cook until golden. Add mushrooms, tofu, and curry paste, and cook, stirring once or twice, until mushrooms are softened. Remove vegetables with slotted spoon. If any liquid remains, cook uncovered until thickened; add to vegetables and allow to cool.
• After everything has cooled, combine vegetables, tofu, egg, and rice in a food processor until blended (I use a potato masher since I do not have a food processor). Transfer to large bow and mix in 1/2 cup breadcrumbs to form a consistency which will allow patties to be formed. Season with salt and pepper.
• Shape mixture into 3 inch patties (1/2 an inch thick), add extra bread crumbs if needed to hod patties together.
• Prepare grill or preheat broiler. I put them on a pam-sprayed health grill for about 4-6 minutes, or until both sides are lightly browned. They can also be broiled on a lightly greased broiler pan or cookie sheet for about 6-8 minutes per side. Broil about 3-5 inches from the heat.

FLAVORFUL TOFU BURGERS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Wrap tofu in paper towels and gently press out excess water. Chop finely. Place in a bowl and mash with a spatula or potato masher until smooth. Add salt, garlic powder, cumin, black pepper, thyme, and basil; mix evenly. Mix in eggs until combined. Pour in bread crumbs slowly and mix well. Form mixture into 4 patties.
• Heat oil in a skillet over medium-high heat. Cook patties in the hot oil until just browned, 2 to 3 minutes per side. Do not cook all the way through. Place patties on a baking sheet.
• Bake in the preheated oven until firm and browned, 25 to 30 minutes. Allow to cool and serve on buns.

TOFU WALNUT BURGERS WITH IRISH STOUT

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place walnuts in a food processor; process until crushed.
• Mix crushed walnuts, tofu, egg, and Irish stout beer in a large bowl until the mixture holds together when lightly squeezed. Stir in soy sauce and season with salt and black pepper.
• Form the mixture into six patties.
• Grill patties on the prepared grill until browned and set in the middle, 5 to 7 minutes per side.

TOFU BURGERS

Steps:

• Mash tofu.
• Add the other ingredients and mix.
• Form into patties.
• Fry in hot peanut oil in a frying pan or griddle.
• Turn over when browned on one side and cook until the other side is browned.

TOFU BURGERS

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.