Forget bland, crumbly veggie burgers! These homemade tofu burgers are a total game-changer. They’re juicy, packed with savory flavor, and unbelievably easy to make. Best of all, they come together with simple pantry staples and cost less than a dollar per serving. This is the perfect recipe for a satisfying, healthy, and budget-friendly weeknight dinner that the whole family will devour.
Ingredients
• For the Tofu Patties
• 6 oz / 170g firm tofu, pressed and crumbled
• 6 tbsp / 45g quick-cooking oats
• 2 tbsp finely chopped onion
• 3 tbsp vegetarian Worcestershire sauce
• ⅛ tsp chili powder, or to taste
• 1 large egg, lightly beaten
• 2 tsp olive oil, for frying
• For the Tomato Sauce
• 1 cup / 240g crushed tomatoes
• 2 tbsp white vinegar, or to taste
• 2 tsp granulated sugar, or to taste
• 8 English muffins, toasted, for serving
Instructions
1. In a medium bowl, combine the crumbled tofu, quick-cooking oats, chopped onion, vegetarian Worcestershire sauce, chili powder, and the beaten egg. Mix thoroughly until everything is well incorporated.
2. Divide the mixture into 8 equal portions and shape them into small patties, about the size of your English muffins.
3. Heat the olive oil in a large skillet or frying pan over medium heat. Carefully place the patties in the pan, ensuring not to overcrowd it (work in batches if necessary).
4. Cook for 4-5 minutes per side, until golden brown and firm.
5. While the patties are cooking, prepare the sauce. In a small saucepan, combine the crushed tomatoes, white vinegar, and sugar. Bring to a simmer over medium-low heat, stirring occasionally. Cook for 5-7 minutes until slightly thickened. Adjust seasoning to your taste.
6. Serve the hot tofu burgers on toasted English muffins, topped with a generous spoonful of the warm tomato sauce.
Nutritional Information
• Serves 8. Cost and nutrition are per 1 burger.
• Cost: $0.75
• Calories: 195
• Fat: 3g
• Carbohydrates: 32g
• Protein: 7g
• Fiber: 2g
• Sugar: 3g
• Sodium: 345mg
Pro Tips
• For the best texture, press your tofu for at least 30 minutes before crumbling. This removes excess water and helps the patties hold together and brown nicely.
• Ensure your Worcestershire sauce is vegetarian or vegan, as traditional versions contain anchovies. Soy sauce or tamari can be used as a substitute in a pinch.
• Feel free to customize the patties with other spices like smoked paprika, garlic powder, or a pinch of cumin for a different flavor profile.
• These patties are great for meal prep. You can form them ahead of time and store them in the fridge for up to 2 days before cooking, or freeze them (uncooked) between layers of parchment paper for up to 3 months.
FAQ
Q: Can I make these tofu burgers vegan
A: Absolutely. To make this recipe vegan, replace the large egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it rest for 5-10 minutes to thicken before adding it to the patty mixture. Also, ensure your English muffins and Worcestershire sauce are certified vegan.
Q: How can I make this tofu burger recipe gluten-free
A: Yes, you can easily make these burgers gluten-free. Use certified gluten-free quick-cooking oats and serve the patties on your favorite gluten-free buns instead of English muffins. Double-check that your vegetarian Worcestershire sauce is gluten-free, or use a gluten-free tamari as a substitute.
Q: How do I store leftover tofu burgers
A: These tofu burgers are great for meal prep. You can store cooked patties in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze uncooked patties between layers of parchment paper in a freezer-safe bag for up to 3 months. Cook them directly from frozen, adding a few extra minutes per side.
Q: What if my tofu patties are falling apart
A: The most common reason for crumbly patties is excess moisture in the tofu. For the best texture, make sure you press your firm tofu for at least 30 minutes to remove as much water as possible. The quick-cooking oats and egg also act as binders, so ensure all ingredients are thoroughly mixed.
