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Tofu Burgers
SUBMITTED BY:
SILVERWOLF
"This recipe uses tofu that has been frozen for 72 hours and then quickly defrosted. Onion, celery and cheese make these burgers delicious. This is a family favorite at the Silverwolfs' den. Serve in place of meat as a main entree or place on a bun along with your favorite toppings: lettuce, onion, tomato, mayo, etc. These burgers can also be baked in an oven preheated at 350 degrees for 30 minutes rather than frying."
RECIPE RATING:
Read Reviews
(15)
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PREP TIME
40 Min
COOK TIME
15 Min
READY IN
3 Days
Original recipe yield 6 burgers
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (12 ounce) package firm tofu
2 teaspoons vegetable oil
1 small onion, chopped
1 celery, chopped
1 egg, beaten
1/4 cup shredded Cheddar cheese
salt and pepper to taste
1/2 cup vegetable oil for frying
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DIRECTIONS
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.
FOOTNOTES
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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REVIEWS
Reviewed on Feb. 22, 2003 by BRIEKAESE
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BRIEKAESE
Feb. 22, 2003
These are very tasty! I used Nasoya five spice seasoned tofu and they were wonderful. I served them like hamburgers, with lettuce, tomato, onion, ketchup etc. My boyfriend loved them, and he hates all vegetables :)
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9 users found this review helpful
These are very tasty! I used Nasoya five spice seasoned tofu and they were wonderful. I...
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Reviewed on May 13, 2003 by TISHALC
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TISHALC
May 13, 2003
I thought it was fabulous. I served it on a bun with some barbeque sauce.
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6 users found this review helpful
I thought it was fabulous. I served it on a bun with some barbeque sauce.
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Reviewed on Sep. 10, 2005 by
CHELSEASKINGIRL
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CHELSEASKINGIRL
Sep. 10, 2005
I had a hard time getting these to stick together, so I added a torn up bread roll to the mix and it worked great. I also cooked these in the oven. Yummy!
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5 users found this review helpful
I had a hard time getting these to stick together, so I added a torn up bread roll to the mix...
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Reviewed on Aug. 6, 2003 by KEVINCOOK
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KEVINCOOK
Aug. 6, 2003
These are pretty good burgers...but there are way better tofu burgers out there. I baked these as the recipe suggested and they came out great...I couldn't bring myself to fry them in that much oil...kind of defeats the purpose of eating tofu in the first place!!
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4 users found this review helpful
These are pretty good burgers...but there are way better tofu burgers out there. I baked...
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Reviewed on Nov. 13, 2006 by
kuratenko
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kuratenko
Nov. 13, 2006
I did not freeze tofu but instead put it in a colander and drained in the fridge for five hours. Then I crumbled it into chunks before mixing in other ingredients. If you use extra-firm tofu, it gets firm enough without freezing to be shaped into patties. I added two tbs of cornstarch as an additional binding agent. I also added miso (soy bean paste) for extra flavor. Added also shiitake mushrooms stir-fried with diced carrots. These patties are good even cold. My husband, who never cared for tofu, eats them.
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3 users found this review helpful
I did not freeze tofu but instead put it in a colander and drained in the fridge for five...
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Reviewed on Nov. 18, 2005 by blackseastorm
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blackseastorm
Nov. 18, 2005
As a Peace Corps volunteer, Im always looking for easy vegetarian recipies that can be made with basic ingredients. These burgers were fantastic and even worked out in improvised conditions. I added mushrooms and peppers since celery doesnt exist here and that was fine. Then baked them in the oven for about an hour, making sure each side was browned. Ill make these often, thanks!
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3 users found this review helpful
As a Peace Corps volunteer, Im always looking for easy vegetarian recipies that can be made...
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Reviewed on Feb. 22, 2003 by COLLEEN M.
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COLLEEN M.
Feb. 22, 2003
This was very good. We had them on buns like a burger. My husband asked to have them again. We didn't miss the meat at all.
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3 users found this review helpful
This was very good. We had them on buns like a burger. My husband asked to have them again. We...
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Reviewed on Aug. 3, 2006 by
Dimitra <3
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Dimitra <3
Aug. 3, 2006
I used mozzarella cheese instead of cheddar cheese but that's about all I did differently and the way the recipe was written they really would not have turned out had I not put in about a half a cup of flour because it was so watery. Tip to all and to myself: (next time), make sure you drain the tofu really well, because if you leave too much water it won't work. That said, with the flour that I put in, they turned out and they were tasty. :)
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2 users found this review helpful
I used mozzarella cheese instead of cheddar cheese but that's about all I did differently and...
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Reviewed on Jan. 22, 2005 by
AWO
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AWO
Jan. 22, 2005
Like another reviewer, I used chopped shitake in place of the celery and added some chili powder. I also added an additional half egg I had sitting in my fridge. Even with the extra egg, the final mixture didn't stick together and there seemed no hope of making anything remotely resembling patties. I greased a two quart baking pan, packed the mixture in, baked it according to directions and cut it into squares instead. The end result is good and I'll probably make it again, but it's really more like a casserole than a burger.
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2 users found this review helpful
Like another reviewer, I used chopped shitake in place of the celery and added some chili...
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Reviewed on Sep. 7, 2006 by huong
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huong
Sep. 7, 2006
It would be really difficult to fry these because it was hard enough trying to mold them to bake but they were really good. I didn't freeze the tofu and as other reviewers suggested added shitake mushrooms. I problably won't be making this again though
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1 user found this review helpful
It would be really difficult to fry these because it was hard enough trying to mold them to...
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