The three Ts of soy (TVP, Tofu, and Tempeh) join forces to create a protein-packed burger that will rock your socks off. Serve on a toasted bagel or toasted white bun with a generous schmear of Tangy Tahini Sauce (page 189), lettuce, tomato, and sprouts, as pictured. A big helping of steamed veggies would also complement this nicely.

Trifecta Burger [Vegan]

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Cooking Time



  • 1 cup (96 g) TVP granules
  • 1 cup (235 ml) vegetable broth
  • 10 ounces (280 g) extra-firm tofu, drained and pressed
  • 4 ounces (112 g) plain soy tempeh
  • 1/2 cup (112 g) vegan mayonnaise, store-bought or homemade
  • 2 tablespoons (34 g) Sriracha sauce
  • 2 tablespoons (30 ml) sesame oil
  • 1/2 cup (62 g) all-purpose flour
  • Oil, for frying (optional)


  1. In a microwave-safe bowl, mix together the TVP granules and the broth, cover tightly with plastic wrap, and microwave for 5 to 6 minutes. Alternatively, bring the broth to a boil, pour over the TVP granules, cover, and let sit for 10 minutes. Let cool.
  2. In a mixing bowl, crumble the tofu and tempeh. Mix in the reconstituted TVP. Add the mayonnaise, Sriracha sauce, and sesame oil. Mix well.
  3. Slowly knead in the flour until well incorporated and form into 6 patties. Cook as desired.
  4. Bake at 350°F for 30 minutes, flipping halfway through. Or bake first, then finish off by lightly frying in a smidge of oil until golden and crispy, 2 to 3 minutes on each side.


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