tofu burgers

Maple Dijon Tofu Burgers - a healthy veggie burger made with Tofu and Walnuts, served with a Maple Dijon Mayonnaise.

Maple Dijon Tofu Burgers

oz block Extra Firm Tofu

White Onion

Carrot

Red Bell Pepper (roughly cut into large chunks)

Mushrooms (sliced)

Salt

Oregano

Basil (chopped)

walnuts (chopped)

Liquid Aminos

Dijon Mustard

Salt (to taste)

Almond Butter

Gluten Free Breadcrumbs

Vegan Mayonnaise

Maple Syrup

Preheat oven to 375 degrees.

In your food processor, start off by processing the tofu till it turns into a fine crumble. Pour into a large mixing bowl and set aside.

Cut White Onion into large chunks and then process until it is finely chopped.

Heat 2 teaspoons oil in a skillet and add chopped onion to it. Stir and let the onion sweat on low heat for 4-5 minutes.

Meanwhile, grate Carrot using the food processor's shredding blade. To grated Carrot, add Red Bell Pepper and Mushrooms. Process on pulse till everything has been chopped very finely, but not until it's a mush.

Add veggie mixture to the onions in the skillet and stir well. Add Salt and Dried Oregano and continue cooking uncovered until all the liquid that the mushrooms have released has evaporated, about 10 minutes. Once it has evaporated, take mixture off the heat and add chopped Basil in.

Combine the entire mixture with the crumbled tofu in your mixing bowl.

Add the Walnuts, Liquid Aminos, Dijon Mustard, and Tahini or Almond Butter to the mixture and stir well. Taste for seasoning and adjust.

Stir bread crumbs into the mixture and make sure you mix it well.

Form mixture into burger patties. This recipe makes about 12 Sliders, or 8 large burgers.

Place burgers on a baking sheet lined with non stick paper and bake for 30 minutes on one side. Flip, and bake for another 15 minutes.

Whilst baking, prepare Maple Dijon Mayonnaise by combining all ingredients together and mixing.

Once burgers are ready, place a patty in a toasted and halved gluten-free bun, top with veggies of your choice and slather sauce on. Enjoy!

These Chipotle Lime Tofu Burgers are packed with protein and meal prep friendly. Full of flavor and designed with the perfect texture in mind.

Chipotle Lime Tofu Burgers

tbsp avocado oil

red onion, finely diced

block Nasoya’s Super Firm High Protein Tofu, finely crumbled

tbsp tamari or soy sauce

vegan “beef” or vegetable bouillon cube, crumbled

garlic powder

tsp Tajin or chili lime seasoning

tsp coriander

tsp allspice

panko breadcrumbs

all-purpose flour

yeast

lime

tbsp adobo sauce chipotle peppers

maple syrup

Whole Grain Burger Buns

tsp tajin

Preheat the oven to 425F. Place a heavy bottom skillet with oil over medium heat. Once the pan is hot add the onions and a pinch of salt and saute until softened. Stir in the crumbled tofu then spread the mixture out to cover the bottom of the pan. Allow the tofu to cook undisturbed for 3-4 minutes then toss and cook for 3-4 more minutes until the tofu starts to get more golden in color.

To the pan, add the soy sauce, bouillon cube, garlic powder, 1 teaspoon Tajin, coriander, and allspice. Stir the mixture well, sauteing until the tofu is well coated. Remove from heat and allow to rest for 5 minutes.

Once safe to handle, transfer the tofu to a mixing bowl and add the breadcrumbs, flour, nutritional yeast, lime zest and juice. Stir to combine then use your hands to knead the mixture until it starts to hold together.

With lightly oiled hands, grab a 1/2 cup scoop of the mixture and tightly mold it into 4 equal sized 1/2 inch thick patties to fit the width of your favorite burger buns. Place the patties on a parchment lined baking tray and bake for 15 minutes.

Combine the adobo sauce, maple syrup and 1/2 teaspoon of tajin in a small bowl. Use it to carefully brush the top of the burgers. Flip then baste the burger again and return the tray to bake for an additional 15 minutes. Remove from the oven and allow the burgers to rest for 5-10 minutes before serving in a bun with all the fixings.

To cook the corn, place the corn cobs in a heavy bottom skillet or a grill pan over medium high heat. Cook the corn for 10 minutes, rotating every 2 minutes until charred to your liking. Combine the garlic, lime juice, Tajin and a pinch of salt in a small bowl. While the corn is still hot, brush the mixture over your corn then enjoy.

Um, yum. I am soooo excited to have a non-bean based option for veggie burgers. Love me some beans, but they often don’t love me back. I didn’t end up flipping them when basting with the glaze because I wasn’t convinced they were going to stay together (seriously though, make sure to crumble that tofu small), but it totally did when I ate it! Should not have doubted. Great texture, spicy little kick, totally hit the spot tonight.

And she's done it again! Thank you Catherine for another incredible recipe! These are so stinkin' good. I looked forward to dinner every night of the week when I made these. I started to get a little discouraged because I thought they were going to crumble when I formed the patties. Turns out they didn't! I pressed these in to a 1/2 cup measuring cup and they came out perfectly. I can't wait to make these again soon!

A delicious vegan patty that makes a great little slider! Perfect for a light lunch or an addition to your main meal.

Tofu Burgers

tofu (mashed)

quick oats

breadcrumbs

onions (chopped)

carrots

tbsp bouillon concentrate (vegetable flavor)

tbsp avocado oil (divided)

[mv_schema_meta name=&quot;saute veggies&quot;]In a large skillet over medium heat, saute the onion and carrots in 1 tablespoon avocado oil until tender. Stir in the garlic powder and bouillon concentrate. [mv_img id=&quot;26341&quot;]

[mv_schema_meta name=&quot;mix and form patties&quot;]In a large mixing bowl, combine the mashed tofu, quick oats, breadcrumbs, and onion mixture. Form into patties. [mv_img id=&quot;26342&quot;]

[mv_schema_meta name=&quot;fry in oil&quot;]Add the remaining avocado oil to the skillet and fry the patties until browned and warmed thru. Use more avocado oil to fry as needed. [mv_img id=&quot;26343&quot;]

https://mediavine-res.cloudinary.com/video/upload/t_original/v1596449565/xgbes6atwqemldbati22.mp4

Homemade Tofu Burgers are so delicious! This vegan recipe is made of mashed tofu, onion, carrots, vegetable seasoning, oats, and breadcrumbs. This is so delicious even the hardest core meat eater in my family loves them!

How to make the best tofu burgers

Sick of the usual veggie burgers? These Tofu Burgers are here for you! 🍔🥕Made with just 5 basic ingredients (plus a couple of spices and herbs), these plant-based patties are incredibly tasty, high in protein and fiber, and super quick to make!

Tofu Burgers with Veggies

potatoes

block tofu

carrot

zucchini

onion

corn

yeast (optional)

paprika powder

tsp sea salt

tsp black pepper

oregano

olive oil

Boil the potatoes, remove the excess water and let them cool down.

Heat a pan and cook the celery, carrot and onion (finely diced)  with a tablespoon of olive oil for a couple of minutes, or until lighly golden.

Drain the excess water from the tofu (ideally, pat it with a clean towel), crumble it in small pieces and add it to the pan with the veggies.

Cook everything for a couple of minutes at medium heat, and add the salt. Let everything cool down.

In a food processor, add the tofu and veggies, the potatoes, the 3 tbsp of breadcrumbs (or corn starch), the nutritional yeast and all the herbs and spices. Add more salt if needed. Blend everything until obtaining a well combined, yet firm mixture. (if the mixture is too soft, add more breadcrumbs. If it&#39;s too firm, some plant-based milk).

Create 4 burgers and roll them into the remaining breadcrumbs on both sides.

Cook them in a pan with two tablespoons of olive oil for a couple of minutes, or until they have formed a crust on the outside.

Alternatively, cook them in the oven at 338°F (or 170°C) for about 10-15 minutes.

Serve them with some veggies, some slices of bread (or a multi-grain bun) and the sauces of your liking!

These tofu burgers are amped up with white button mushrooms and black beans for an easy and economical way to make veggie burgers at home!

white button mushrooms

garlic

black beans

hemp seeds (optional)

vegetarian oyster sauce (or regular oyster sauce)

salt

¾ teaspoon smoked paprika

black pepper

neutral oil

Remove the block of tofu from the package. Over the sink or a bowl, gently squeeze it between your palms a few times until no more water drips out of it. Next, gently press it between a folded clean kitchen towel to reduce the remaining moisture. In a large bowl, use your hands to break up the tofu into small pieces.

Rinse the mushrooms of any dirt, and pat dry. Add the mushrooms to a food processor, and pulse until finely chopped. The mixture may look fairly wet, which is okay at this point. Add the mushrooms to the tofu.

Pulse the onion and garlic until it is finely minced. Add that to the tofu and mushrooms. Rinse and drain the black beans in a colander, shaking the excess water off. You can also opt to pat them dry on a clean kitchen towel (perhaps the same one you used for the tofu!). Add the beans to the food processor and pulse them until there are no pieces larger than half a bean—it should be partially or coarsely pureed. Add to the tofu mixture along with the egg, flour, hemp seeds (if using), oyster sauce, salt, smoked paprika, and black pepper. Mix everything together with a rubber spatula.

Form the mixture into 8 equal patties, about ¾ inch (2cm) thick. While you’re shaping the patties, preheat a nonstick skillet over medium-low heat.

Add 2 tablespoons of oil to the pan. Gently place 4 of the patties in the pan. Increase the heat to medium-high. Let the patties cook for about 6-7 minutes per side until they’re crisped and browned on both sides. You may need to reduce the heat to medium if the burgers brown too quickly. Repeat with the remaining 4 patties.

Serve with your favorite burger buns and toppings.

These burgers are so good, I’ve made them twice!  I pressed the tofu overnight to reduce the moisture as much as possible. But I increased the amount of mushrooms which probably caused the mixture to be too moist. So, I added some quick cooking oats to make it more manageable. They fried up perfectly and are so delicious. Thank you.

this was delicious but the burgers fell apart while cooking. But they tasted great!

I made the Buns &amp; the Yum Yum sauce......
The buns were wonderful. I see how they could be used for Hot Dogs as well. the buns were so light and with more flavor then 'store' bought. The texture holds up so much better then the 'store' bought as well. As to the Yum Yum sauce...it worked great on a real burger, the touch of heat was a welcome little surprise. I can see how this sauce can work as a dip or a spread on just about and sandwich, well done !!!
Thank you

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Maple Dijon Tofu Burgers

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Top 5 tofu burgers recipes from across the web

The most viewed tofu burgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Maple Dijon Tofu Burgers

Chipotle Lime Tofu Burgers

Tofu Burgers

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The most viewed tofu burgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine