The Best Tofu Burger Recipes

TOFU BURGERS

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.

SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH

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.

TOFU BURGER

Steps:

• If using sprouted tofu, remove from the package and dry with a paper towel (pressing is not necessary)
• If using extra-firm tofu, press according to directions.
• Then, cut the tofu in half horizontally, creating two large equal pieces.
• Using a burger press or a cookie cutter, cut tofu into two identical circles, discarding any tofu scraps.
• Set aside while making the marinade.
• Whisk all marinade ingredients together in a refrigerator, a safe container.
• Place the two tofu burgers in the marinade and refrigerate overnight. When possible, move the container gently so the tofu absorbs all the marinade.

THE BEST TOFU BURGER

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.

IRISH COFFEE POTS DE CRèME

Steps:

• Heat the milk in a small pan over moderate heat until it comes to a boil. In a blender or food processor, combine the egg, 2 tablespoons of sugar, espresso powder, a pinch of salt, semisweet chips and whiskey using the low setting. Pour in the boiling milk in a slow stream. The hot milk will cook the egg and melt the chocolate. Process or blend for 1 minute, until smooth. Spoon into teacups or champagne glasses and chill. When ready to serve, whip the cream until soft peaks form, about 1-2 minutes. Sprinkle in the remaining tablespoon of sugar and combine. Top the chocolate-filled teacups with whipped cream. Place the cups on the saucers and serve with teaspoons.