Reviewed: Apr. 26, 2012

these were alright. I added more spices and tried to jazz them up a bit because they were really really bland the first time around. Anyways, they still feel like they're missing something, I'm just not totally sure what. I don't think I'll make them this way again.

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Reviewer:

marek

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: Portland, Oregon, USA

Reviewed: Apr. 25, 2012

I halved the recipe because there is just my husband and I at home, and still was able to make 11 medium-sized burgers out of half the suggested mixture. Not a bad thing, by the way!

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Reviewer:

Robbi

Reviewed: Feb. 2, 2012

This made a dozen large burgers, not just 8. I added four extra eggs since the commentors suggested more egg to hold the burgers together. Also used instant oats. They still didn't stay together great, but not bad. They were okay with sauce on top - otherwise bland.

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Reviewer:

NIFFERNEWT

Cooking Level: Beginning

Reviewed: Jan. 30, 2012

These were really good. My family was doubtful in the beginning but after they tasted it they loved it. I drained the tofu and pressed it for half an hour before mixing with the rest of the ingredients. I also made thinner patties and they crisped up nicely on the outside.

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Reviewer:

Mozwoman

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Reviewed: Nov. 17, 2011

This is a good recipe, and I'll give it 5 stars because we like it, it's healthy, and I'll make it again. I did have to make changes though- I didn't have red curry powder, so I used curry powder plus some red chile paste instead. I added extra garlic, garlic powder and onion powder, and some black pepper. i think this is a bit bland in flavor, but with additional seasonings, it's a great recipe. And it sure is a lot healthier than the tofu burgers that are at the store. I may add some shredded carrot to this next time, I think it would work out pretty well. Oh- and VERY important-- you MUST drain your tofu ahead of time. I wrap it up in a clean kitchen towel, then place it between two plates, and put something heavy on top. Let it sit for 25-20 minutes, to squeeze that water out. Also... make sure you use QUICK COOK oats--- not the 5 minute cook oats. The quick cook (i.e. cooks in 1 minute), has no problem in getting the batter to stick together. That being said, this is a nice recipe for healthy homemade tofu burgers... just add extra spices and try some different things. We added a bit of hot sauce, when eating, and it tasted great that way! Another one to try, is a little bit of cheese (maybe some pepper jack?).

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Reviewer:

michelle j.

Reviewed: Oct. 29, 2011

I followed the recipe exactly but I mixed it all together in my food processor. Turned out sticky so I just took a large spoonful and dropped in the preheated pan, then flattened and shaped a bit with a spatula and they turned out great. I think a little salt and pepper might have been an improvement though, so will add some next time.

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Reviewer:

Judy C

Cooking Level: Intermediate

Living In: Nobel, Ontario, Canada

Reviewed: Nov. 24, 2010

I can't believe how yummy this was! I added some chicken bullion, doubled the amount of egg, and used curry powder instead of paste, then baked at 175 degrees C for thirty minutes. I had this as an open-faced sandwich with Roasted Tomatoes with Garlic, also from this site. Will definitely make again. Thanks for sharing this!

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Reviewer:

Kiren K

Cooking Level: Intermediate

Reviewed: Aug. 29, 2010

Thanks to pattyward555 for getting me started with homemade tofu burgers. This is my first attempt. I followed the advice to drain the tofu: the technique I used was to crumble both packages of firm tofu into a colander, set the colander in a bowl to catch the drainage, press another bowl into the tofu that was sitting in the colander, and set a gallon water bottle on the bowl to exert weight onto the tofu. Left it in the 'fridge overnight and it was quite dry in the morning. Besides the recipe ingredients, I added a finely-diced carrot and half bell pepper. Finely-diced cauliflower or broccoli would be good, too. Used cumin seeds instead of ground cumin; and about 4 T. cumin paste instead of one. For the binder, I started with 3 eggs instead of the 2 eggs called for and pan-fried 4 tofu patties. Was still crumbly, so I added 2 more eggs, for 5 total. This seemed to improve the cohesiveness of the cooked burgers. Had to use a spatula to transfer the patties to the frying pan, as the egg doesn't bind the patty together until it's cooked. (But, you knew that. :-) My total yield was 14-15 patties. Thanks for the awesome recipe!

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Reviewer:

Mark Twenhafel

Reviewed: Jul. 27, 2010

These were my first tofu burgers ever and they came out amazing! I drained the tofu well before hand and had no issues with crumbliness! Only thing I'd add next time is a bit of salt.

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Reviewer:

LisaS

Cooking Level: Beginning

Reviewed: Jul. 22, 2010

Really good. I'm vegetarian but my family isn't. I made one for me and instantly everyone wanted to try. I ended up making enough for the whole family. My friends came over and they absolutely loved them. It's a little bland so I added just a little bit of salt and pepper. Also, drain the tofu. It helps. It's still a bit crumbly but not nearly as much.

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