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
VEGAN TOFU VEGGIE BURGERS
Steps:
- Serve on the vegan buns with your favorite toppings and enjoy.
Nutrition Facts : Calories 257 kcal, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 3 g, Protein 9 g, SaturatedFat 2 g, Sodium 749 mg, Sugar 8 g, Fat 15 g, ServingSize 6 burgers, UnsaturatedFat 0 g
PERFECT VEGGIE BURGERS
Provided by Food Network Kitchen
Time 1h40m
Yield 6 burgers
Number Of Ingredients 16
Steps:
- Prepare the barley as the label directs. Let cool completely.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes. Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook, stirring, until the mixture dries out slightly, 1 to 2 minutes. Transfer to a food processor and let cool completely.
- Add the barley, beans, breadcrumbs, walnuts, soy sauce, egg whites, parsley and 1/2 teaspoon salt to the food processor. Pulse until finely ground with some chunks. Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours.
- Preheat the broiler. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, cook the patties until golden brown, about 6 minutes per side. Meanwhile, place the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with the remaining 2 tablespoons barbecue sauce and onion rings.
TOFU BURGER
Tofu burgers are so easy to make and simply fabulous. Marinated in my favorite burger marinade, tofu burgers are so tasty; they may be your favorite veggie burger-top with my secret sauce or BBQ coleslaw, or top with your favorite toppings.
Provided by Kathy Carmichael
Categories Entrees
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 153 kcal, Carbohydrate 11 g, Protein 19 g, Fat 2 g, Sodium 504 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
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
THE ULTIMATE VEGGIE BURGER
You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It's got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients - mushrooms, tofu, beans and beets - are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don't forget to toast the buns.
Provided by Melissa Clark
Categories dinner, lunch, burgers, main course
Time 3h30m
Yield 6 burgers
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 20 grams, Carbohydrate 28 grams, Fat 29 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 629 milligrams, Sugar 4 grams, TransFat 0 grams
HOMEMADE TOFU BURGERS
Make and share this Homemade Tofu Burgers recipe from Food.com.
Provided by mielhollinger
Categories Soy/Tofu
Time 35m
Yield 8 patties
Number Of Ingredients 5
Steps:
- Cut tofu into thin slices and arrange between two layers of dishtowel.
- Let stand for 15 minutes, then put firm pieces in the middle of a dry dishtowel, gather the corners, twist to form a sack, and squeeze tofu firmly to drain off as much moisture as possible.
- In a shallow bowl, combine tofu with carrot, leeks, and sesame seeds.
- Knead, as if kneading bread, for about 3 minutes.
- When dough is smooth and holds together well, moisten palms with oil and shape dough into patties, 3 to 3 1/2 inches in diameter.
- Pour oil into a wok (to a depth of 1 1/2 inches) or skillet (to a depth of 1/4 to 12 inch).
- Heat oil to 375 degrees F.
- Fry burgers until crisp and nicely browned, about 4minutes on one side, 3 minutes on the other.
- Drain and serve hot.
Nutrition Facts : Calories 81.6, Fat 5.1, SaturatedFat 0.7, Sodium 13, Carbohydrate 3.4, Fiber 0.7, Sugar 1.1, Protein 7.5
HOMEMADE VEGGIE BURGERS
This recipe is really a base, and you can take it and make any number of variations- add chopped sauteed vegetables or different seasonings to change the flavor. They're also great just as they are, on buns with traditional burger toppings. I fried them in some olive oil, but they could probably also be broiled or grilled over foil. Finally, they're not completely vegan because I couldn't make them form patties without the egg.
Provided by Kim_150
Categories Beans
Time 10h10m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 11
Steps:
- The day before cooking, place dried beans in a bowl and add enough water to cover by 2-3 inches. Soak beans for 8-10 hours.
- When ready to prepare burgers, drain and rinse beans.
- Place beans and carrots in a saucepan, and cover with water seasoned with lemon juice. Simmer until beans and carrots are tender, drain, and allow to cool until you can touch it bare-handed.
- Place mixture in a bowl, and add egg, onions, and spices. Mash with a fork (or process in a food processor) until it forms a chunky paste. Then add bread crumbs, and mix thoroughly.
- Form into patties and cook by your desired method, until burgers are firm to the touch.
- Serve with whatever type of buns and toppings you like.
Nutrition Facts : Calories 105.9, Fat 2.2, SaturatedFat 0.6, Cholesterol 52.9, Sodium 141.7, Carbohydrate 16.5, Fiber 3.9, Sugar 1.5, Protein 5.7
More about "homemade tofu burgers food"
SPICY TOFU BURGERS RECIPE - PINCH OF YUM
From pinchofyum.com
4.6/5 (23)Calories 151 per servingCategory Dinner
- Press the water out of your tofu using a tofu press or just laying a heavy pan on top of it for 20-30 minutes.
- Mash the tofu using your hands or a spoon until it’s crumbly. Mix in the remaining burger ingredients. Form into 4 patties.
- Preheat the oven to 350 degrees. Fry the burgers in a skillet with a little bit of olive oil first to get the outsides nice and browned. Then transfer to the oven and bake for 20-or-so minutes, until the burgers are firm to the touch on the outside. (You can throw some peppers or onions in the pan with the burgers if you want to cook them up at the same time.)
- Serve on toasted buns with sriracha, mayo, and fresh veggies and herbs (bonus points if you make quick pickled veggies because YUMMM).
THE BEST VEGGIE BURGER (BETTER THAN STORE-BOUGHT)
From inspiredtaste.net
[HOMEMADE] SOUTHWEST VEGGIE BURGER. PATTY IS MADE OF BLACK …
From reddit.com
FAVORITE VEGGIE BURGERS RECIPE - COOKIE AND KATE
From cookieandkate.com
15 HOMEMADE PLANT-BASED BURGERS YOU MUST MAKE!
From onegreenplanet.org
VIETNAMESE-STYLE TOFU BURGER RECIPE - BBC FOOD
From bbc.co.uk
VEGGIE BURGER RECIPES: 7 TASTY IDEAS FOR A HEALTHY COOKOUT
From foodrevolution.org
THE BEST VEGGIE BURGER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MEGA VEGGIE BURGER | VEGETABLE RECIPES | JAMIE OLIVER
From jamieoliver.com
VEGETARIAN BURGER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SUPER FOOD TOFU BURGER VIDEO | JAMIE OLIVER
From jamieoliver.com
BEST VEGGIE BURGER RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love