Tofu Burgers

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Most Helpful Positive Review

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.

—kuratenko

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Most Helpful Critical Review

Aug 06, 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!!

—KEVINCOOK

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39 Ratings

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 :)

—BRIEKAESE

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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!

—blackseastorm

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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!

—CHELSEASKINGIRL

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May 13, 2003

I thought it was fabulous. I served it on a bun with some barbeque sauce.

—TISHALC

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May 05, 2009

These tofu 'burgers' were great! Warranted, getting them to hold together was a challenge, (I added a dash of bread crumbs) but once they were in the pan, the oil kept them all in individual patties. I did add a little Adobo seasoning, parsley, and finely chopped red cabbage (in place of the onion) and about a tsp of dried minced onion. The consistency was a little more "fried chicken sandwich" than "burger" but delicious all the same and the whole family, including the meat-eaters, loved them.

—SailorJane

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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.

—AWO

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Nutrition

Calories
151 kcal
8%

Carbohydrates
4.1 g
1%

Cholesterol
34 mg
11%

Fat
11 g
17%

Fiber
1.7 g
7%

Protein
11.3 g
23%

Sodium
71 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tofu Burgers

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 151
Calories from Fat: 99

% Daily Value *
Total Fat 11g 17 %
Saturated Fat 2.4g 12 %
Cholesterol 34mg 11 %
Sodium 71mg 3 %
Potassium 201mg 6 %
Total Carbohydrates 4.1g 1 %
Dietary Fiber 1.7g 7 %
Protein 11.3g 23 %
** Sugars 1g
Vitamin A 4 %
Vitamin C 2 %
Calcium 54 %
Iron 17 %
** Thiamin 10 %
Niacin 24 %
Vitamin B6 5 %
Magnesium 13 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.