This tofu burger recipe is my plant-based take on a classic chicken or turkey burger. No special equipment needed, no mushy texture, and no birds harmed! The secret to a firm and meaty patty? Crumbling and baking the tofu first to firm it up. These babies are packed with protein and very versatile. Change up the flavor profile for endlessly unique tofu patties that are as great on a salad as they are on a bun! Gluten-free option.
Considering how much I love both tofu and veggie burgers, I can't believe I hadn't married the two before now. I've got mushroom burgers, jackfruit burgers, chickpea burgers, these easy air fryer vegan burgers, and even tempeh burgers!
What's next? Maybe a tasty lentil patty.
Inspired by my tofu meatballs, for these larger patties I knew I'd need to make tofu less squishy. I didn't want the hassle of freezing and thawing the tofu but thought if I pre-baked the tofu crumbles, they might firm up enough to give the patties a chewy and bouncy bite. So yes, it's an extra step, but it's worth it! And since the patties are baked, you'll be turning on the oven anyway.
These burgers hold up beautifully on a bun and are packed with nostalgic, savory flavors. They're easy to make and versatile. Instead of poultry seasoning, you can give them more of a beefy flavor profile with my vegan beef seasoning or add all kinds of sauces and spices.
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Why You'll Love Them
- Vegan with GF option - Chickpea flour makes the patties just firm enough, without breadcrumbs or egg. Or if you're into seitan and have vital wheat gluten on hand, use it for an extra sturdy burger.
- Savory and neutral flavor - Just the right amount of poultry seasoning, onion, garlic, and nutritional yeast bring the nostalgic flavors of a chicken patty without the need for any specialty broths or flavorings.
- Satisfying - With 28 grams of protein per patty if you use vital wheat gluten, and 22 grams per serving with chickpea flour, these tofu burgers are VERY satisfying!
Ingredients & Substitutions
- Tofu: Extra-firm tofu works best here, though I've also tested it a couple of times with super firm (no need to press it first). With extra firm you'll need to press it first or just wrap it up in a towel and squeeze over the sink.
- Chickpea flour or vital wheat gluten: Chickpea flour keeps the burgers gluten-free and tender, while wheat gluten gives the patties a firmer, chewier, more "meaty" bite. I suspect a gluten-free flour blend will work as a sub for chickpea flour, if needed.
- Nutritional yeast: Adds savory, umami depth and works with the poultry seasoning to re-create flavors reminiscent of chicken or turkey burgers. It's important for the intended flavor, but if you're switching things up with other spices it's fine to omit it.
- Poultry seasoning: This is key for that nostalgic chicken burger flavor. Usually a mix of sage, thyme, rosemary, and other herbs. You can buy it or make your own blend at home with this recipe: poultry seasoning
- Onion and garlic powder: These round out the flavor and give the burgers a classic savory base. You could use fresh onion and garlic if preferred, but they need to be minced so they don't interfere with binding, and sauteed first for the best flavor.
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See the recipe card below for amounts and full step-by-step instructions.
How to Make Tofu Burgers
First, press the tofu, or simply wrap it up with a tea towel and gently squeeze over the sink to remove most of the liquid.
Crumble the tofu into a large mixing bowl, drizzle with the soy sauce, and stir very well. Spread the crumbles in a single layer on a large baking sheet.
Bake at 400°F for 10 minutes, then stir and bake for another 6-8 minutes or until golden brown. Let cool for about 5 minutes while you whisk together the dry ingredients. Also, reduce the oven temp to 350°F.
Transfer the tofu crumbles to the bowl and toss with the oil and apple cider vinegar. Add the seasoned flour mixture, and stir to combine. It will be dry.
Wetting your hands as needed, get in there and really squish and squeeze and knead the tofu mixture. The amount of water you'll need (by wetting your hands) depends on how much moisture remained inside the tofu crumbles and the flour you're using-vital wheat gluten needs more than chickpea flour.
Once the mixture clumps and holds together you're ready to form it into three patties, or six if you're making a double batch! I find it easiest to use a ½ cup measuring cup, pack the mixture in, then use my hands to flatten the burgers to about ¾-inch thick.
Tip: If you used vital wheat gluten, lightly rub or brush the outside the burgers with oil to keep them from drying out.
Bake the tofu burgers at 350°F for 10 minutes, then flip and bake for another 9 to 10 minutes or until golden brown on both sides with an internal temp of 165 - 170°F.
Serving Suggestions
Since the patties have a neutral flavor, they pair well with just about everything!
For an epic tofu burger, grab some whole-grain buns and lightly toast them. Add your favorite condiments like vegan mayo and spicy mustard. Or get creative with spreads like hummus, creamy dill dressing, vegan ranch dressing, or homemade Bitchin' Sauce.
I also really like a tangy kick on my burgers from something like pickled vegetables, sauerkraut, or vegan coleslaw.
As far as cheese goes, add a schmear of herbed dairy-free Boursin, and finish it off with crisp, fresh lettuce and a slice of juicy tomato.
Not in the mood for a burger? Tofu chicken patties are also great on salads, pasta, and grains, and even smothered in vegan sausage gravy!
Flavor Variations
- Beefy patties - Omit the poultry seasoning and add a tablespoon of tomato paste or ketchup and a tablespoon of vegan beef broth powder or dried mushroom powder. A product like Better Than Bouillon's vegan beef base is another option. Just be sure to omit the salt if you use a product that contains salt.
- Other Flavors - Since tofu is a blank canvas there really are no limits to what you can create. I've made the burgers once with dried harissa and smoked paprika. Tex-Mex flavors like cumin and chipotle would also be delicious!
More ideas: curry powder or paste, togarashi, Italian herbs, gochujang paste, or Calabrian chili paste (a personal fave)!
FAQs
For this recipe both extra-firm tofu and super-firm tofu work well. Since we don't want a lot of moisture in the burger patties, avoid using soft or silken tofu.
Absolutely! Once the burgers are cool, transfer to a freezer-safe container and freeze for up to 2 months. Thaw in the fridge before reheating in the air fryer or microwave. Tip: If you use vital wheat gluten, be careful when reheating so they don't become tough.
I hope you enjoy these meaty tofu burgers. If you try the recipe let us know in the comments below!
Recipe
Chick'n Tofu Burgers
Equipment
Ingredients
- 14 ounces extra firm tofu
- 1 Tablespoon soy sauce - or liquid aminos or tamari for GF
- ¼ cup chickpea flour (for GF) or vital wheat gluten
- 2 Tablespoons nutritional yeast
- 1 teaspoon poultry seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 Tablespoon avocado oil or similar - plus more for rubbing on the patties before baking
- 1 Tablespoon apple cider vinegar
For serving:
- 3-4 burger buns - toasted
- your favorite condiments - mustard, vegan mayo
- other toppings - like fresh lettuce, tomato, pickled red onion
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper or a silicone mat.
- Wrap the block of tofu with a tea towel or other lint-free towel, and gently squeeze over the sink to remove most of the moisture. Alternatively, press the tofu for 20-30 minutes.
- Crumble the tofu into a large mixing bowl (refer to photos above for size). It's fine to have some variation in the crumbles, but you don't want very large pieces. Drizzle with the soy sauce and stir well to incorporate. Spread the crumbles in a single layer on the baking sheet. Bake for 10 minutes, then stir and bake for another 6-8 minutes or until golden and firmer in texture. Let the tofu cool on the pan for 5 minutes. Reduce the oven temperature to 350°F.
- In a separate small bowl, whisk together the flour (chickpea or vital wheat gluten), nutritional yeast, poultry seasoning, onion and garlic powder, salt and pepper.
- Return the tofu crumbles to the mixing bowl and toss with the oil and apple cider vinegar. Add the seasoned flour mixture, and stir to combine. It will be very dry.
- Wet your hands, then use them to vigorously mix and knead the mixture. The number of times you'll need to re-wet your hands depends on how much moisture remained inside the tofu crumbles and the flour you're using (vital wheat gluten requires more than chickpea). This allows us to slowly incorporate just enough water for the mixture to hold together but not become too wet.
- Once the mixture clumps and holds together you're ready to form it into three patties (or six if you're making a double batch). I find it easiest to use a ½ cup measuring cup, pack the mixture in, then use my hands to flatten the burgers into shape about ¾-inch thick. NOTE: if you used vital wheat gluten, lightly rub or brush the outside the burgers with oil to keep them from drying out.
- Bake the tofu burgers at 350°F for 10 minutes, then flip and bake for another 9 to 10 minutes or until golden brown on both sides with an internal temp of around 170°F. Let stand for a few minutes before serving.
- Store leftovers patties in the refrigerator for up to 5 days, or freeze for up to 2 months.
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
G says
I make these with a gluten free flour blend (brand: freee plain white flour) without adjusting the recipe and they come out great. I've never tried with gluten-containing flour so it's possible it is a little less 'sticky' than the original recipe, but it does still hold together fine providing you get the moisture content right when at step 6. I might do a batch with some xantham gum too at some point and see if that makes a noticable difference.
Thanks for the recipe!
Jen says
Made these today and they were really good. I doubled the recipe and used 1/4 cup chickpea flour and 1/4 cup vital wheat gluten. Held together well and remained moist on the inside. Next time I think I'll try a tex-mex flavor.
in2insight says
What a creative recipe.
Went with the VWG and Extra Firm Tofu. I did slightly over back the tofu...
About 5-6 wet hand rounds did the trick. Sprayed the burgers with a light oil mist and baked.
They were really tasty! I think next time will make 4 patties so they are thiner and firmer.
Thank you for sharing!
Julie says
This looks so good! It’s made from ingredients I always have in stock. I couldn’t wait to try it. I went with super firm tofu and vital wheat gluten this time. I might try just extra firm tofu and the chick pea flour next time. I did a lot of kneading and wetting my hands. I ended up with well developed vital wheat gluten and lots of tofu crumbles. It looked like a crumbly disaster, but I managed to force them into patties. I oiled and baked them as directed. And…we were all quite surprised! They came out looking gorgeous and the texture was great! A little homemade spicy mayo on the bun…heck yeah! Thanks again for another fun and delicious recipe ; )
Sharon Wickard says
Looks really easy and I will try it tomorrow. Thank you