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
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
TERRIFIC TOFU BURGERS
The cooks at Moosewood serve these open-faced on toasted whole wheat bread with fresh lettuce, sliced tomato and Russian dressing. Try substituting the basil with marjoram, and combine herbs any way you like so long as the total does not exceed 1 tablespoon for dried or 3 tablespoons for fresh. The uncooked burger mix keeps for two days in the refrigerator. Formed into patties, these freeze well. Thaw at room temperature before baking. This was adapted from Vegetarian Times Magazine.
Provided by Sharon123
Categories Soy/Tofu
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 292.8, Fat 18.8, SaturatedFat 2.7, Sodium 378.3, Carbohydrate 20.6, Fiber 4, Sugar 4.6, Protein 14.4
TOFU SPINACH BURGERS
One more from "The Whole Soy Cookbook". As there are no binding ingredients, these may fall apart easily. For this reason, using the food processor for quick, thorough mixing is recommended.
Provided by Jmommy209
Categories Soy/Tofu
Time 20m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 12
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
Make and share this Spicy "Barbecued" Tofu Burgers recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 50m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 349.5, Fat 10.7, SaturatedFat 1.8, Cholesterol 2.9, Sodium 999.8, Carbohydrate 50.7, Fiber 4.4, Sugar 13.2, Protein 14.8
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
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4.6/5 (26)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).
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