Vegan Garlic Herb Tofu Burgers with Lemon

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Vegan Garlic Herb Tofu Burgers with Lemon

These crispy, golden patties start with a block of extra-firm tofu, pressed until firm and crumbled into fine, even pieces before getting mixed with panko for structure and a generous hit of garlic, parsley, chives, and thyme. A touch of smoked paprika, Dijon mustard, and lemon zest keeps every bite savory and bright, and a hard sear in olive oil gives each patty a deep golden crust on both sides. The sauce brushed onto the buns leans on the same lemon and garlic notes, tying the whole burger together with a tangy, herby finish. Piled onto a bun with crisp butter lettuce and a thick slice of tomato, this is a hearty, satisfying handheld that doesn't skimp on flavor or texture. It's an easy weeknight burger to add to your vegan lineup, and it holds up beautifully whether you're grilling for a crowd or keeping it simple for two.

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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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⅓ cup panko breadcrumbs
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 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
1 tsp fresh thyme leaves
1 tsp lemon zest
1 tbsp soy sauce
1 tsp dijon mustard
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil

For the lemon-herb sauce

⅓ cup mayonnaise
1 tbsp fresh lemon juice
½ tsp lemon zest
1 small clove garlic, minced
1 tbsp fresh parsley, finely chopped
salt and pepper, to taste

For serving

4 burger buns
4 leaves butter lettuce
1 medium tomato, sliced
lemon wedges, for serving (optional)

Instructions

1
Drain the tofu and press it firmly between several layers of paper towels or a clean kitchen towel, pressing down with your hands or a heavy skillet for at least 30 minutes, until the block feels noticeably drier and firmer.
2
While the tofu presses, make the lemon-herb sauce: stir together the mayonnaise, lemon juice, lemon zest, minced garlic, and parsley in a small bowl until smooth. Season with salt and pepper to taste, then refrigerate until ready to serve.

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