Easy 20 Minute Tofu Burgers
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!
Equipment
- Food Processor
Ingredients
Tofu Burgers
- 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
Grab your favourite fixings! Pick your sauce! Use on the bun or slather on the burger itself
- spicy vegan mayo
- hoisin
- teriyaki
- BBQ sauce FODY makes a low fodmap version
Instructions
- If you're using the BBQ, preheat it to about 400℉ - 450℉ (205 - 230℃).
- Wrap a paper towel around the block of tofu and give it a gentle squeeze on all sides to remove excess moisture. Set aside.
- Pop the shallot into the food processor, and pulse until finely chopped. Sprinkle over the bread crumbs, flax, ketchup, tahini, garlic powder, paprika, thyme, cumin, salt and pepper. Then crumble the tofu over the whole shebang.
- Pulse until it starts to come together like a thick dough. If it's too sticky to handle at this point, just wait 2-3 minutes and it will magically get less sticky!
- Divide mixture into four portions. Firmly press mixture into patties, about ½ inch thick and 3-4 inches wide.
- If cooking on the stovetop, add a drizzle of oil to a nonstick pan over medium heat. Once the pan is warm, cook burgers 5-7 minutes a side until a golden crust forms. Browning too fast? Turn the heat down a bit as you want the inside to cook well.
- Using the BBQ? Oil the grates and cook until those lovely little grill marks form, which will take closer to 7-10 minutes a side. A bit longer, but worth it.
Notes
One of these burgers, minus the shallot and garlic powder, are low FODMAP...yes, even with regular ketchup! But FODY makes low FODMAP versions of teriyaki, BBQ and ketchup which would be great here.
All you need to do for gluten free is use GF crumbs, sauces and buns.
These are a great make ahead. You can prep the patties a day in advance and just store them in between parchment in the fridge. I haven't tried freezing them but I suspect that will work well too.