Tofuburgers Recipes

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THE BEST TOFU BURGER



The Best Tofu Burger image

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

1 (420 g) package tofu, frozen for at least 3 days, thawed, squeezed dry and crumbled
1/2 cup onion, finely chopped
1/2 cup oats, finely ground or 1/2 cup oat bran
1/2 cup almonds or 1/2 cup walnuts, finely chopped
1/4 cup wheat germ
1/4 cup nutritional yeast
1 1/2 cups cooked beans (whatever kind you have, I used kidney beans)
1 tablespoon McCormick's Montreal Brand steak seasoning
1 tablespoon soy sauce
2 eggs
2 tablespoons oil
1/2 cup barbecue sauce

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

PATTY'S TOFU BURGERS



Patty's Tofu Burgers image

This is a special recipe for me. My first veggie burger from scratch! It is low cal, great tasting and easy. I make a bowl of this mix and leave it in the fridge so my husband can pat out a burger and quickly cook it on his lunch break. Enjoy:)

Provided by pattyward555

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 30m

Yield 8

Number Of Ingredients 10

2 eggs
2 (16 ounce) packages firm tofu
2 stalks celery, minced
1 small onion, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon red curry paste
1 tablespoon minced garlic
2 cups rolled oats
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 18.5 g, Cholesterol 46.5 mg, Fat 10.1 g, Fiber 3.1 g, Protein 13.9 g, SaturatedFat 1.7 g, Sodium 82.5 mg, Sugar 1.5 g

SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH



Superiority Burger's Crispy Fried Tofu Sandwich image

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

1 (14-ounce) package extra-firm tofu, drained
1 1/2 cups pickle juice
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1 teaspoon gochugaru or red-pepper flakes
2 tablespoons grapeseed oil or other neutral oil
1/2 cup Dijon mustard
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cayenne
1 teaspoon kosher salt, plus more as needed
1 teaspoon black pepper
Grapeseed oil or other neutral oil, for frying
6 potato buns or other soft rolls
Vegan mayonnaise and hot sauce, as needed
Thinly shredded green cabbage and dill pickles, for serving

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



Smoked tofu vegan burger image

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

vegetable oil , for frying
1 sweet potato (200g), peeled and cut into small chunks
1 tbsp olive oil
1 small onion , finely chopped
1 garlic clove , crushed
1 tsp cumin
1 tsp smoked paprika
1 tsp garlic salt
225g pack smoked tofu (we used The Tofoo Co.)
50g roasted cashews
1 tsp English mustard
150ml soy milk
75g plain flour
50g panko breadcrumbs
1 tsp garlic salt
½ tsp cayenne pepper
1 tbsp icing sugar
1 tsp baking powder
¼ red cabbage , finely shredded
1 carrot , grated
2 tbsp chopped coriander
½ lime , juiced
2 tsp sesame seeds
vegan mayonnaise (we used Rubies in the Rubble) mixed with ½ tbsp Sriracha
vegan burger buns , halved and toasted

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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