Herbed Tofu Burgers Recipe
🔪Prep Time: 10 minutes
👩🍳Cook Time: 45 minutes
1 teaspoon olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
One 14-ounce block extra firm tofu, pressed for about 30 minutes
2 tablespoons liquid aminos (or gluten-free tamari)
1 teaspoon v egan Worcestershire sauce (gluten-free if necessary)
½ teaspoon liquid smoke
½ teaspoon ground cumin
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
¾ cup rolled oats (certified gluten-free if necessary)
½ cup vegan bread crumbs (gluten-free if necessary)
2 tablespoons sesame seeds
Salt and black pepper to taste
Olive oil spray
6 vegan burger buns (gluten-free if necessary)
Burger fixings (all are optional): lettuce, sliced tomato, sliced avocado, sliced red onion, pickles, Pickled Red Cabbage & Onion Relish , ketchup, mustard, barbecue sauce, Basic Cashew Cheese Sauce or other vegan cheese
1Heat the olive oil in a large frying pan over medium heat.
2Add the onion and garlic and sauté until the onion is translucent.
3Transfer to a food processor. Add the tofu, liquid aminos, Worcestershire sauce, liquid smoke, cumin, thyme, oregano, basil, parsley, and ¼ cup of the oats. Process until smooth.
4Transfer the mixture to a large bowl and add the remaining oats, the bread crumbs, and sesame seeds. Mix until combined. Add salt and pepper.
5Line a baking sheet with parchment paper or a silicone baking mat. Divide the mixture into six equal parts. Using your hands or a greased biscuit cutter (sized to fit the buns), form the mixture into patties and place on the baking sheet.
6Heat a large grill pan or frying pan, preferably cast iron, over medium heat. Generously spray the pan with olive oil.
7Place 2 or 3 patties in the pan (however many will fit without being crowded) and cook for 4 to 5 minutes on each side, a few minutes longer if your patties are more than ¾ inch thick, until firm, crisp, and browned on the outside.
8Place the burgers on buns. Repeat with the remaining patties, respraying the pan between batches.
9Let everyone assemble their burger with their choice of fixings. Leftover burgers will keep in an airtight container in the fridge for up to 4 days.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.