recipe reviews for:

Tofu Burgers

“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.”

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Reviewed: Jul. 1, 2009

Tasty. I baked them and they were nice. The need some seasoning but you can jazz them up with just about anything.

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VeggieGirl

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Reviewed: Jun. 27, 2009

Tasted kind of like plain scrambled eggs pushed together. I did everything as the recipe asked, besides using 1/2 a cup of oil. I used 1/4th of a cup and it was still way too much. I had a problem trying to keep them together. I wouldn't mind trying this recipe again, but I would definitely add more seasonings and less oil.

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Rei

Cooking Level: Beginning

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Reviewed: May 4, 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.

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SailorJane

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

Tried these last night for dinner and was pleasantly surprised. I was never a huge fan of tofu but I'm trying to eat better and decided to give this a shot. I used exra-firm tofu, drained for only about an hour then squeezed the heck out of it. I didn't bother with the freezing thing. I added a little bit of Worcestershire sauce and a little bit of cumin but other than that didn't do anything differently. I baked them and served them on ciabatta rolls with spinach. These won't replace my hamburgers but are tasty.

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damhnade

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Reviewed: Jan. 7, 2009

We really liked this recipe when we tried it a couple of nights ago. It tasted great! I got frustrated when I first put it in the pan because it doesn't hold together at all. But you can just dump in the whole thing and flatten it out. Don't be tempted to cut it or anything until it has browned on the bottom so it will set up. I was too impatient. Give it about 5 minutes before you even test it.

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MLKet

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Reviewed: Aug. 27, 2008

Didn't use egg and it fell apart. Tasty though!

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Thyme Lord

Cooking Level: Expert

Home Town: Glenwood Springs, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Mar. 26, 2008

It was bit eggy in my opinion. When I would fry it, it smelt and looked like I was cooking scrambled eggs. Initially, I couldn't get this to hold together well in the pan either. I ended up freezing the patties and it worked better the second day.

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mustang2b1

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Reviewed: Oct. 24, 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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Reviewer:

kuratenko

Cooking Level: Intermediate

Home Town: Kanazawa, Ishikawa, Japan

Living In: Mountain View, California, USA

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Reviewed: 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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Dimitra <3

Cooking Level: Intermediate

Home Town: Athens, Attica, Greece

Living In: Chicago, Illinois, USA

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Reviewed: May 1, 2006

Very very good. I made a couple of changes: 1)crumbled the tofu with my hands, (better bonding consistency) 2. added a tablespoon of ketchup and tablespoon of mustard to mixture 3. used zucchini instead of celery 4.refridgerated for 20 min 5. fried two minutes on each side in not a lot of oil and then put in over for remainder

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jenhope220

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Reviewed: 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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blackseastorm

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Reviewed: Nov. 15, 2005

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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huong

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Reviewed: 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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CHELSEASKINGIRL

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Orlando, Florida, USA

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Reviewed: 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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AWO

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 3, 2004

My attempt at making these failed miserably. I was afraid that they wouldn't stick so I added an extra egg, and then they just wouldn't stay together in the frying pan so I baked them and they ended up tasting a bit too much like egg. I might try this recipe again just to see if I could fix my mistakes, but other than that I'm not its biggest fan.

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Vincci

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 19, 2004

Wow! These were fantastic! I changed a few things - used portobello mushrooms instead of celery, swiss instead of cheddar and I baked instead of fried. But they were easy to prepare, easy to bake and soooo yummy! Even my boyfriend ate some, and he's fanatically anti-tofu!

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The Aluminum Chef

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Reviewed: Jul. 9, 2004

We like these better than Boca burgers -- the texture is so pleasing! I also added finely chopped shiitake mushrooms and chilled my patties in the fridge for 15-20 minutes to help them stay together.

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Sara

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Jun. 9, 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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