Tofu Spinach Burgers Recipes

TOFU BURGER

Tofu Burger image

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

Ingredients

14 ounces sprouted or extra-firm tofu (extra-firm tofu must be pressed, cut in half horizontally)
4 Tablespoons soy sauce or Tamari
1 Tablespoon stone-ground mustard
2 teaspoons liquid smoke (1 Used hickory flavor)
2 cloves garlic (minced)
2 Tablespoons vegan Worcestershire sauce
1 teaspoon Sriracha (optional)

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

TOFU SPINACH BURGERS

Tofu Spinach Burgers image

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

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed
12 ounces firm tofu, crumbled
1 1/2 cups crackers, crushed
1/4 medium onion, choppped
2 scallions, sliced green and white parts
4 garlic cloves, minced
1 tablespoon dried tarragon
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 ounces soy cheddar cheese, shredded (optional)

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.

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