Vegetable and Tofu Burger

Vegetable and Tofu Burger

"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

20 m servings 168 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

Read all reviews 18
  1. 22 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 leavin...

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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 leavin...

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

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...

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...

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 jus...

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

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 ad...

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:)

These were pretty tasty but def. had a kick to them. They're a little messy so I fryed them and them baked them in the oven to get them cooked evenly. They're actually better left over and wit...

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