Vegetable And 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.

PATTY'S TOFU BURGERS

Steps:

• Beat the eggs in a mixing bowl until smooth. Mix in the tofu, celery, onion, chili powder, cumin, curry paste, garlic, and oats with your hands until the tofu has broken into fine pieces, and the mixture is evenly blended. Form into 8 patties.
• Heat the vegetable oil in a large, nonstick skillet over medium heat. Cook the patties until crispy and golden brown on each side, about 5 minutes per side.

MEGA VEGGIE BURGERS

Steps:

• Wrap the tofu in a clean tea towel, then squeeze and wring it out to remove the excess liquid (about 4 tablespoons should come out - it's messy, but really important to do this for great burger texture later).
• Place the tofu in a bowl, scraping it off the tea towel. Crack in the egg, then add the breadcrumbs and Marmite. Mix and scrunch together really well with clean hands, then shape into 4 even-sized patties that'll fit nicely in your buns once cooked.
• Roughly chop the tomatoes and put into a dry non-stick frying pan on a high heat with a pinch of black pepper, a splash of water and the vinegar.
• Squash the tomatoes with a potato masher, cook for 10 to 15 minutes, or until thick and delicious, then tear in the basil leaves and season to perfection (I sometimes add a pinch of dried red chilli flakes too, for a kick).
• If you want to plump up your buns, pop them into a warm oven for a few minutes.
• Meanwhile, finely slice or prep all the salad veg.
• Next, pick the basil leaves into a blender and blitz with all the other dressing ingredients and a pinch of salt and pepper until super-smooth.
• Place 2 teaspoons of oil in a large non-stick frying pan on a medium heat. Pick the rosemary leaves into the pan in four piles, place the patties on top and cook for 3 minutes on each side, or until golden.
• Slice or grate the cheese, place on the patties, reduce the heat to low, then cover and leave to melt for 3 to 4 minutes.
• Spread the tomato sauce into the buns, then sandwich the cheesy burgers and sliced gherkins inside.
• Toss the salad with half the dressing (save the rest for another day), serve alongside the burgers and enjoy - totally awesome.

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.

TOFU AND VEGGIE BURGER

Steps:

• Pat tofu dry with absorbent paper. Spread tofu, in single layer, on absorbent-paper-lined tray; cover with more paper, stand 20 minutes.
• Meanwhile, heat oil in medium frying pan; cook brown onion and garlic, stirring, until onion softens.
• Add spices; cook, stirring until fragrant.
• Combine onion mixture in large bowl with tofu, zucchini and breadcrumbs; shape into four patties.
• Cover; referigerate 30 minutes.
• Meanwhile, combine hummus and yogurt in small bowl.
• Cut bread into four pieces. Split each piece in half horizontally; toast cut sides in heated oiled grill pan.
• Cook patties in same oiled grill pan until browned both sides and hot.
• Spread bread with hummus mixture; sandwich combined mint, parsley and green onion, patties and sprouts between bread pieces.

VEGAN TOFU VEGGIE BURGERS

Steps:

• Serve on the vegan buns with your favorite toppings and enjoy.

TOFU-MUSHROOM BURGERS (VEGETARIAN TIMES)

Steps:

• In a medium skillet, heat oil over medium heat. Add garlic, and cook until golden. Add mushrooms, tofu, and curry paste, and cook, stirring once or twice, until mushrooms are softened. Remove vegetables with slotted spoon. If any liquid remains, cook uncovered until thickened; add to vegetables and allow to cool.
• After everything has cooled, combine vegetables, tofu, egg, and rice in a food processor until blended (I use a potato masher since I do not have a food processor). Transfer to large bow and mix in 1/2 cup breadcrumbs to form a consistency which will allow patties to be formed. Season with salt and pepper.
• Shape mixture into 3 inch patties (1/2 an inch thick), add extra bread crumbs if needed to hod patties together.
• Prepare grill or preheat broiler. I put them on a pam-sprayed health grill for about 4-6 minutes, or until both sides are lightly browned. They can also be broiled on a lightly greased broiler pan or cookie sheet for about 6-8 minutes per side. Broil about 3-5 inches from the heat.

THE ULTIMATE VEGGIE BURGER

Steps:

• Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
• On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
• Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
• Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
• When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
• Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.