Forget dry, bland veggie burgers! These homemade tofu burgers are juicy, flavorful, and incredibly easy to make. Packed with savory flavor and served with a simple, tangy tomato sauce on a classic English muffin, this recipe is a game-changer for quick weeknight meals. Plus, at less than a dollar per serving, it’s a win for your wallet and your taste buds!
Ingredients
• 3 ounces / 85g firm tofu, pressed and crumbled
• 3 tablespoons / 24g quick-cooking oats
• 1 tablespoon / 10g finely chopped onion
• 1 tablespoon / 15 ml vegetarian Worcestershire sauce
• Dash of chili powder, to taste
• 1 large egg
• 1 teaspoon / 5 ml olive oil
• 1/2 cup / 120g crushed tomatoes
• 1 tablespoon / 15 ml white vinegar
• 1 teaspoon / 4g granulated sugar
• 4 English muffins, for serving
Instructions
1. In a medium bowl, mash the crumbled tofu with a fork until it has a ground meat-like consistency.
2. Add the quick-cooking oats, chopped onion, vegetarian Worcestershire sauce, chili powder, and egg to the bowl. Mix thoroughly until everything is well combined.
3. Divide the mixture into four equal portions and shape them into patties.
4. Heat the olive oil in a non-stick skillet over medium heat. Cook the patties for 3-4 minutes per side, until golden brown and cooked through.
5. While the burgers cook, prepare the sauce. In a small bowl, whisk together the crushed tomatoes, white vinegar, and granulated sugar until the sugar is dissolved.
6. Serve the cooked tofu patties on English muffins, topped with the homemade tomato sauce and your favorite burger fixings.
Nutritional Information
• Per 1 burger
• Calories: 202
• Fat: 4g
• Carbohydrates: 32g
• Protein: 8g
• Fiber: 2g
• Sugar: 2g
• Sodium: 33mg
Pro Tips
• For the best texture, press your tofu for at least 30 minutes before using. This removes excess water and helps the patties hold together and brown nicely.
• Feel free to customize your spices! Add a pinch of smoked paprika for a smoky flavor or some garlic powder for an extra savory kick.
• Let the patty mixture rest in the fridge for 10-15 minutes before shaping. This allows the oats to absorb moisture, resulting in a firmer burger.
• Lightly toast the English muffins before assembling for a satisfying crunch and to prevent them from getting soggy from the sauce.
FAQ
Q: Can I make these tofu burgers vegan
A: Yes, you can easily make this recipe vegan. Simply replace the large egg with a ‘flax egg’ by mixing one tablespoon of ground flaxseed with three tablespoons of water and letting it sit for 5-10 minutes to thicken before adding it to the mixture.
Q: How do I keep my tofu burgers from falling apart
A: The key is removing excess moisture and using a good binder. Pressing the tofu for at least 30 minutes is crucial. The quick-cooking oats and egg in the recipe act as binders. For extra firm patties, let the mixture rest in the refrigerator for 15 minutes before shaping, as this allows the oats to absorb more liquid.
Q: What can I use instead of vegetarian Worcestershire sauce
A: If you don’t have vegetarian Worcestershire sauce, you can substitute it with an equal amount of soy sauce or tamari for a similar savory, umami flavor. A dash of balsamic vinegar can also add a bit of tang.
Q: Can I make these tofu patties ahead of time
A: Absolutely! You can store the uncooked patties in an airtight container in the refrigerator for up to 2 days. You can also freeze them. Place the uncooked patties on a baking sheet in the freezer until firm, then transfer them to a freezer-safe bag for up to 3 months. Cook from frozen, adding a few extra minutes per side.
