Vegan Cheddar Bacon Tofu Burgers with Scallions

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Vegan Cheddar Bacon Tofu Burgers with Scallions

These hearty patties start with a block of extra-firm tofu, pressed until dense and crumbled into a base that holds its shape beautifully once seasoned and pan-fried. Smoky paprika, garlic powder, and a good crack of black pepper give the mixture serious depth, while a handful of sliced scallions adds fresh, savory bite in every forkful. Pressed into thick patties and seared in a hot skillet, they develop a deeply golden, crisp crust on the outside while staying tender and satisfying within. Piled onto a toasted bun with crisp lettuce and juicy tomato slices, this is the kind of burger that feels indulgent without any fuss. It's a genuinely great pick for a plant-based cookout or weeknight dinner, delivering all the comfort of a classic burger night in a fully vegan-friendly package.

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Ingredients

4 servings

For the patties

1 block (14 oz) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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6 strips bacon
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
¾ cup shredded cheddar cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
4 scallions, thinly sliced (green and light green parts only)
1 large egg, lightly beaten
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
3 tbsp all-purpose flour
1 tsp worcestershire sauce
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For cooking

2 tbsp neutral oil (such as canola oil or vegetable oil)
4 slices cheddar cheese
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.

For serving

4 burger buns, split and toasted
mayonnaise, to taste (optional)
Omit this
This ingredient likely doesn’t work for the diet.
lettuce leaves (optional)
sliced tomato (optional)

Instructions

1
Drain the tofu and wrap it in several layers of paper towels. Set it on a baking sheet, place a heavy skillet or cutting board on top, and press for 30 minutes to remove as much moisture as possible.
2
While the tofu presses, cook the bacon in a large skillet over medium heat, turning occasionally, until crisp and deeply browned, about 8–10 minutes. Transfer to paper towels to drain, then crumble into small pieces. Pour off all but 1 tsp of the bacon fat from the skillet and set the skillet aside.

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