Easy 20 Minute Tofu Burgers

Name: Easy 20 Minute Tofu Burgers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 12 ounce package extra firm tofu; 1 small shallot (peeled and roughly chopped, omit for low FODMAP); ½ cup panko crumbs (GF if needed, or ¼ cup regular crumbs); ¼ cup ground flax; 2 tablespoons ketchup (or Franks' Red Hot); 2 tablespoons tahini (or almond butter would work); 2 teaspoons garlic powder (omit for low FODMAP); ½ teaspoon paprika (regular or smoked); ½ teaspoon dried thyme; ½ teaspoon ground cumin (double for low FODMAP); ¾ teaspoon salt; cracked black pepper (use LOTS); spicy vegan mayo; hoisin; teriyaki; BBQ sauce (FODY makes a low fodmap version)

By Desiree Nielsen, RD

5 from 1 rating

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These protein-packed tofu burgers are so easy to make – just mix and cook! – and so versatile. Cook them on the stovetop in minutes or toss them on the grill with some BBQ or Teriyaki sauce!

hands holding tofu burgers — Super versatile so you can serve with your fave burger toppings, these tofu burgers are SO easy!

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A vegan burger that’s actually grillable? That’s versatile enough for YOU to choose whatever sauce or flavour profile you want? These tofu burgers are tender but never mushy, and so easy you can make them on a Tuesday even when you don’t really have the energy to cook. They’re THAT easy.

How, after all of these years, have I never made a veggie burger from TOFU? I’ve got kidney bean burgers. Chickpea burgers (including a killer umami burger in my book Plant Magic!) but…this is baby’s first tofu burger. And she’s a beaut.

No weird ingredients you’ll only use once. No precooking rice, or mushrooms or onions…just dump everything to the food processor and pulse to combine! Ground flax and tahini add flavour-boosting healthy fats, and act as binders. And lots of umami savouriness from the garlic powder and ketchup – yes, ketchup – and cumin.

Heads up, if you think there is a lot going on here…tofu is a REAL flavour sponge…you have to add a bunch of flavour enhancers to pump up the flavour. And these tofu burgers have a deep savouriness without actually having an overt “taste”…kind of like a well-seasoned chicken burger. If you want more of a beef flavour, you could add 1 teaspoon of my ride-or-die, Better than Bouillon Vegetarian Beef Stock Concentrate. Love a smoky vibe? Use smoked paprika.

My favourite sauce for these burgers with is my A+W inspired spicy mayo…I slather it on THICK. If mayo isn’t your thing, don’t worry, we can still be friends, but I highly recommend brushing them with a BBQ or Teriyaki sauce, hoisin, or even some extra Franks would be great for a Buffalo vibe!

Okay, let’s get into it…

How to make these scrumptious, grillable tofu burgers

A tofu burger in 20 minutes, with no pressing the tofu? Yes, it’s possible. And delicious. And healthy. This dietitian is always looking out for ya!

tofu, shallot, ketchup in bowls — Make these tofu burgers your own. Gluten free? Use GF panko. Low FODMAP? I’ve got swaps for that too. Want a more beef-like flavour? Add beef-flavoured stock concentrate.

First, grab those ingredients: You’ll need a package of extra firm or super firm tofu. You’ll pat it dry well with a paper towel but no need to press. Plus a shallot, panko or regular bread crumbs, ground flax, ketchup (or franks!), garlic powder, paprika, thyme, cumin, salt, tahini and black pepper…plus whatever you want to serve with the burgers of course.

Gluten free? Use GF crumbs. Low FODMAP? I didn’t forget about you…GF crumbs, omit the shallot and garlic powder, double the cumin and baste with either a low FODMAP BBQ sauce or hoisin.

hand patting dry tofu — No need to press the extra firm tofu! BUT, I highly recommend patting the tofu dry to remove excess moisture.

Ground tofu in food processor — No need to press the extra firm tofu! BUT, I highly recommend patting the tofu dry to remove excess moisture.

Step one: Pulse the shallot in the food processor until it’s finely chopped. Then evenly sprinkle over the bread crumbs, flax, ketchup, garlic powder, paprika, thyme, cumin, salt, pepper and tahini. Crumble the tofu over top of the whole shebang.

Step two: pulse until the mixture starts to ball up like a dough. If it’s feeling too sticky to press into patties, then let it sit for 2-3 minutes and like magic, it will be less sticky.

Step three: firmly press into 4 burger patties, about ½ inch high and 3-4 inches wide.

Step four: Cook in a nonstick pan with a drizzle of oil over medium for 5-7 minutes a side, until it’s browned on each side. If it’s browning too fast, turn down the heat a touch as you want the insides to cook too.

tofu burgers in skillet — Look at that golden crust!! If you want, this is where you slather the burgers in hoisin, teriyaki or BBQ sauce.

Step five: serve with your favourite toppings! I like a nice fluffy bun, my spicy paprika mayo, some pickled onions and greens. And on the side? Some corn on the cob and a salad, like my Mediterranean potato salad, my peach and arugula salad or my classic vegan coleslaw.

Want to pop these on the BBQ? Preheat to about 400F, oil the grates and cook until browned on each side…it will take a bit longer but worth it.

My other yummy vegan burger recipes