This recipe is a single batch, but feel free to double it and freeze your burgers to have on hand for a quick meal. The mix in these spinach and tofu burgers addresses the veggie burger texture dilemma thanks to the addition of mushrooms and oats.

Spinach Tofu Burgers [Vegan]







  • 1 pound extra-firm tofu, drained and broken into small chunks
  • 1 package frozen chopped spinach, thawed, drained, squeezed dry and chopped again
  • 1 and 1/2 cups regular oats
  • 1 small can (4-ounce) sliced mushrooms, drained and chopped
  • 2 tablespoons soy sauce (I use tamari)
  • 1 tablespoons dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Juice of 1/2 lemon
  • Salt and pepper to taste


  1. Mix all the ingredients in a large bowl. Use your hands to squish everything together.
  2. Let stand for at least a half hour to allow the oats to absorb the liquid and soften.
  3. Use a ¼ cup measure to portion the mix. Form into patties. You should get between 8 and 10 from this recipe.
  4. To freeze, place the patties on a parchment lined tray then put them in the freezer. After they've frozen, wrap the individual patties in parchment and store them in a freezer bag until ready to bake.
  5. To bake, heat the oven to 350°F.
  6. Arrange the patties on a parchment lined sheet and bake for 20 minutes on each side. Increase the time if frozen.

Nutritional Information

Per Serving: Calories: 128 | Carbs: 3g | Fat: 10g | Protein: 8g | Sodium: 271mg | Sugar: 1g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.