Terrific Tofu Burgers Recipes
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
FLAVORFUL TOFU BURGERS
Excellent alternative to hamburgers for a vegetarian or anyone looking to eat better. Doesn't even taste like tofu! Serve with sliced cheese, ketchup, mustard, mayo, tomato slices, lettuce, or any condiments of your choice! If desired, place cheese on patties 3 minutes prior to completion of cook time.
Provided by Kiely
Categories Main Dishes Burger Recipes Veggie
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Wrap tofu in paper towels and gently press out excess water. Chop finely. Place in a bowl and mash with a spatula or potato masher until smooth. Add salt, garlic powder, cumin, black pepper, thyme, and basil; mix evenly. Mix in eggs until combined. Pour in bread crumbs slowly and mix well. Form mixture into 4 patties.
- Heat oil in a skillet over medium-high heat. Cook patties in the hot oil until just browned, 2 to 3 minutes per side. Do not cook all the way through. Place patties on a baking sheet.
- Bake in the preheated oven until firm and browned, 25 to 30 minutes. Allow to cool and serve on buns.
Nutrition Facts : Calories 335.1 calories, Carbohydrate 43.6 g, Cholesterol 93 mg, Fat 10.4 g, Fiber 2.9 g, Protein 16.3 g, SaturatedFat 2.3 g, Sodium 1130.5 mg, Sugar 2.4 g
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
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.
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