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.
Nutrition Facts : ServingSize 1 Serve, Calories 484 kcal, Sugar 8 g, Sodium 1252 mg, Fat 30 g, SaturatedFat 20 g, Carbohydrate 38 g, Fiber 4 g, Protein 22 g, UnsaturatedFat 9 g
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
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
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
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
TOFU AND LEEK BURGERS
Make and share this Tofu and Leek Burgers recipe from Food.com.
Provided by LilWubs
Categories Soy/Tofu
Time 30m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a medium skillet over medium- high heat.
- Add the leeks, carrot, and ginger. Saute until vegetables are tender.
- Add the garlic and saute another minute.
- Remove from heat.
- Crumble the tofu in a food processor bowl. Add the vegetable mixture, soy sauce, salt, pepper, and cashews.
- Pulse until almost smooth.
- Transfer the tofu/vegetable mixture to a mixing bowl. Add the breadcrumbs and wheat gluten. Mix with a wooden spoon.
- Need the dough for 3 - 5 minutes until elastic strings start to form.
- Portion into 6 patties.
- Re-heat the medium skillet over medium heat. Add a small amount of olive oil to fry.
- Cook about 5 minutes on each side. They are done when the center feels a little firm.
Nutrition Facts : Calories 206.8, Fat 11.2, SaturatedFat 2.1, Sodium 525.6, Carbohydrate 18.7, Fiber 2.2, Sugar 3, Protein 10.2
KOREAN TOFU & LEEK BBQ
This recipe is an easy to make, and easy to eat addition to the outdoor fun on National Picnic Week. Tofu is a good source of protein and comes in a range of textures, firm suitable for grilling and stir-fries, soft for desserts and sauces. Good news for all the women out there suffering with menopausal symptoms, hot flushes, for example, may be improved by incorporating tofu in the diet. Tofu contains phytoestrogens called isoflavones which have a similar structure to the female hormone oestrogen, which could slightly boost the oestrogen levels in women. Sesame seeds have numerous benefits, from heart, skin and hair health to reducing inflammation in the joints.
Provided by hello
Categories Vegan
Time 8h15m
Yield 8 skewers
Number Of Ingredients 9
Steps:
- Combine all ingredients for the marinade in a blender and puree until smooth.
- Marinate tofu overnight.
- Thread tofu and leek pieces alternately onto skewers.
- Pre-heat grill pan to 220C/430°F Coat with non-stick cooking spray.
- Grill for 2-3 minutes on all four sides.
- Sprinkle with toasted sesame seeds before serving.
Nutrition Facts : Calories 163.2, Fat 11.4, SaturatedFat 1.8, Sodium 543.5, Carbohydrate 9.7, Fiber 1.7, Sugar 5.8, Protein 8.1
SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH
Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the "Superiority Burger Cookbook" (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the "tofu-fried tofu" sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It's then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it's also achievable in any home kitchen.
Provided by Alexa Weibel
Categories dinner, lunch, sandwiches, main course
Time 45m
Yield 6 sandwiches
Number Of Ingredients 19
Steps:
- Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2 1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.
- In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.
- Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.
- Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it's the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
- In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
- To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.
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
TOFU AND LEEK STIR-FRY WITH GROUND BEEF
Sichuan peppercorns are officially banned from import because they come from a plant that is susceptible to citrus canker. Although there's no substitute for their woodsy citrus flavor, the recipe is delicious without them. Active time: 30 min Start to finish: 30 min
Yield Makes 2 main-course servings
Number Of Ingredients 14
Steps:
- Wash leeks in a bowl of cold water, then lift out and drain well.
- Dissolve 1/2 teaspoon salt in 2 cups hot water in a medium bowl, and add tofu. Soak 5 minutes, then drain in a sieve.
- Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling wok to coat, and heat until it begins to smoke. Add beef and stir-fry, breaking up lumps, until no longer pink, about 2 minutes. Stir in wine and 1/2 teaspoon soy sauce and stir-fry 30 seconds.
- Add chile bean sauce and stir-fry until fragrant, about 15 seconds. Add ginger, chile powder, and black beans and stir-fry until fragrant, about 30 seconds. Add broth, remaining 1/2 teaspoon soy sauce, and tofu, then reduce heat and simmer, stirring gently, about 2 minutes.
- Add leeks and simmer, stirring occasionally, until just tender, 2 to 3 minutes. Stir potato starch mixture and add to tofu, then cook, stirring, until sauce is thickened, about 1 minute.
BLACK BEAN VEGGIE BURGER
Try making these satisfying veggie burgers as a meat-free treat - they freeze well and are perfect for grilling on the barbecue
Provided by Bettina Campolucci Bordi
Categories Dinner
Time 30m
Yield Makes 4-6 patties
Number Of Ingredients 20
Steps:
- Heat the oil in a large pan and fry the leek, mushrooms, thyme, tofu and kale for about 5 mins. Add the mustard, tamari and half of the black beans and give it a good stir. Transfer the mixture to a blender and pulse a few times - don't over-blend, it needs to be quite chunky in texture. Scoop into a bowl and add the rest of the black beans, the oat bran, rice and chopped nuts, then mix well.
- Divide the mixture into 4-6 evenly sized portions and shape into patties using your hands. Tip the gram flour onto a plate, if using, then roll the patties in the flour to coat.
- To make the burger dressing, mix all ingredients together in a bowl and set aside. Fry the patties for 4-5 mins on each side until crisp on the outside.
- Slide the patties into the buns with the tomato, onion, lettuce and a dollop of burger dressing.
Nutrition Facts : Calories 488 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 2.5 milligram of sodium
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