Chick'n Tofu Burgers

Tofu burger on a bun with mustard, kraut, lettuce, and tomato.

Prep Time 15

Cook Time 35

Total Time 50

Servings:3 servings

Author: Lori Rasmussen, My Quiet Kitchen

These Tofu Burgers are packed with savory flavors and have the perfect meaty bite to hold up on a bun. No special equipment needed and no mushy texture! The secret to a firm and meaty tofu burger? Crumbling and baking the tofu first. Change up the seasonings for endlessly unique tofu patties that are as great on a salad as they are on a bun. Vegan with a gluten-free option.

Yield: makes 3 large burger patties; to double the recipe use 2 baking sheets in step 3.

Ingredients
US Customary | Metric

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

FAQs

Tofu: Super-firm tofu also works and does not need to be pressed/squeezed first. Don't use soft tofu.

Oil-free: If you don't cook with oil, use the chickpea flour option and omit the oil.

Sub for chickpea flour: I suspect a gluten-free flour blend will work but haven't tested it yet.

Flavor Variations

For beefy burgers, omit the poultry seasoning and add a tablespoon of tomato paste when you add the soy sauce. To the flour, add a tablespoon of vegan beef broth powder or any plain 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 - Add 1 to 1 ½ teaspoon of a dry spice blend like harissa, curry powder, taco seasoning, Italian, etc. Or go with a concentrated paste/sauce like gochujang, teriyaki, or Calabrian chili paste; adjust amount to taste.

Nutrition