Vegan Classic Tofu Burgers
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Learn more →Ingredients
4 servings
For the patties
- 2 blocks (14 oz each) extra-firm tofu
- ½ cup panko breadcrumbs
- 2 tbsp soy sauce
- 1 tbsp worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp olive oil
For serving
- 4 burger buns
- 4 leaves lettuce
- 1 large tomato, sliced
- 4 tbsp mayonnaise
Can be omittedmayonnaise
- 4 tsp yellow mustard
- 4 slices cheddar cheese (optional)
Can be omittedcheddar cheese
Instructions
- 1
Press the tofu: drain both blocks and wrap them in a clean kitchen towel or several layers of paper towels. Set a baking sheet on top and weight it with a heavy skillet or canned goods. Press for 30 minutes, until the towels are saturated and the tofu feels noticeably firmer and drier.
- 2
Grate the pressed tofu on the large holes of a box grater (or pulse in a food processor 6–8 times) into a large mixing bowl — you want a coarse, crumbly texture, not a paste.
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