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Bunless Tofu Burgers
[Vegan]

AA By: Agatha Achindu

Author Bio

Agatha Achindu is a wellness architect focused on helping her audience find a clear, uncomplicated... Read More

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Bunless Tofu Burgers [Vegan]

Dairy Free

Vegan

Even fans of traditional beef burgers love these bunless tofu “burgers,” chock-full of nutritious veggies and herbs, which lend texture, flavor, and color. Of course, you can serve them on buns, or in tortillas or pitas if you like. These can also be a quick snack meal for the kiddos... Read More

Ingredients You Need for Bunless Tofu Burgers [Vegan]

1 (14-ounce) package firm tofu, drained and pressed
1 small carrot, finely diced
1 clove garlic, minced
1/4 cup finely diced yellow bell peppers
1/4 cup thinly sliced scallions
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme leaves
2 1/2 tablespoons whole wheat flour
1 teaspoon sea salt
1 to 2 tablespoons olive oil

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How to Prepare Bunless Tofu Burgers [Vegan]

In a large bowl, mash the tofu with a wooden spoon or your hands. Add the carrot, garlic, bell peppers, scallions, parsley, thyme, flour, and salt and mix until well combined. Take about 1/3 cup of the mixture, gently shape it into a patty about 1 inch thick, and place it on a cutting board or large plate. Repeat with the remaining mixture.
In a large skillet, heat the oil over medium heat. Gently place the patties in the pan, in batches if necessary. (It’s important not to crowd the skillet so you can easily flip the patties.) Cook, undisturbed, until hot and golden brown, flipping once halfway through, 6 to 8 minutes total and serve.

When you are sautéing or frying tofu or using it in dishes like these Bunless Tofu Burgers, it’s important to first remove as much excess water as possible. That way, it will hold up, brown, and crisp better, as well as spatter less when you add it to hot oil. It will have a denser, creamier texture, too. I generally use a tofu press, which is really convenient and easy, but here’s a simple DIY method: Wrap a block of firm or extra-firm tofu (you don’t press soft or silken tofu) in a clean dish towel or cheesecloth. Place a large plate upside down in a sheetpan, put the wrapped tofu on the plate, top it with a cutting board or casserole dish, and weigh it down with something heavy, such as large cans of tomatoes. (The sheet pan will collect the water as the tofu drains.) Let the tofu sit for 10 to 20 minutes, draining the water as needed. Unwrap and use as desired.