Vegetable and Tofu Burger Recipe -
Vegetable and Tofu Burger Recipe
  • READY IN 20 mins

Vegetable and Tofu Burger

Recipe by  

"These are veggie burgers with a kick! Shredded carrots and zucchini are combined with tofu, onion, celery, egg, bread crumbs, basil and curry paste. Serve on a bun, if desired."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Press carrot and zucchini between paper towels to remove excess moisture. In a medium bowl combine carrots, zucchini, tofu, onion, celery, egg, bread crumbs and curry paste.
  2. Chop 2/3 of the basil and add it to the tofu mixture. Mix well and form into 4 patties, about 1/2 inch thick.
  3. Heat oil in a large skillet over medium heat. Cook patties for 5 minutes on each side, or until golden brown. Serve with remaining basil leaves.
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Reviews More Reviews

Most Helpful Positive Review
Jul 02, 2006

Thanks for a good recipe.I didn't have fresh basil so used a liberal amount of dried and served the burger on wheat toast with ketchup and lettuce. I think its important to remove water properly from zucchini, onion and celery, otherwise it will fall apart. I reduced the amount of celery and used bread crumbs by approximation till it would form good burgers. And yes, I think a little bit of salt in the mixture adds to the taste.

Most Helpful Critical Review
Aug 26, 2003

I too was disappointed by this. The mixture didn't form a "burger" at all, and I ended up with more of a scramble. Also, I think it may taste better if the veggies are sauteed first, as leaving them raw makes the "burger" rather crunchy.


20 Ratings

Aug 26, 2003

Rather disappointing. The mixture didn't hold together well enough to put on a bun and it was too spicy.

Aug 19, 2007

Adding eggs to the recipe made the ingredients stick together a bit better, but this is still a mixture that falls apart. It tastes pretty good, but if you're expecting it to become a pattie you're out of luck. There is no way this stuff will stay together inside a bun. I had to serve it as just regular tofu stir-fry. Still, everyone enjoyed it so it's not too bad.

Aug 06, 2007

I had the same problem as many other people -- the mixture just didn't hold together. I even sauteed the vegetables before mixing them, but that didn't really help. What I ended up doing was just scrambling the entire mixture in a skillet to dry out the ingredients and then forming patties afterwards. My friend and I also tried baking them, but that won't work either unless the mixture is drier first. Tastewise, it was very bland (not sure if it was supposed to be that way). We added dry basil, seasoned pepper, and garlic salt for some flavor.

Jul 26, 2006

I sauteed the veggies as another reviewer suggested. I thought they tasted very good but they didn't hold together and they looked unappetizing.

Nov 17, 2005

This was really good- although I made quite a few changes. First, I didn't have basil so I used parsely, a little mint and curry to spice it and then I liked the taste of it so much (I hadn't added the egg yet) that I decided to eat it as is, with some soy cheese in a wrap. Was fantastic! Also lower in fat and vegan (semi-raw). Maybe tomorrow I'll fry it....

Jun 10, 2007

I thought it was okay, not great, but then, I'm not a huge tofu fan either. People in my family who like tofu loved it! I'm sure if I make if more it'll grow on me! Thanks:)


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  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 18.3 g
  • 6%
  • Cholesterol
  • 46 mg
  • 16%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 10.6 g
  • 21%
  • Sodium
  • 286 mg
  • 11%

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

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