Thick slabs of extra-firm tofu get pressed until dry, then soaked in a smoky marinade of tamari, paprika, garlic, and onion powder before hitting a hot skillet for a deep golden sear on both sides. That crust is the whole point — a savory, well-charred exterior giving way to a tender center, no eggs or dairy needed to get there. Crisp lettuce and juicy tomato slices add freshness against the smoky patty, all stacked between toasted buns for a burger that eats just as heartily as any classic version. It's the kind of plant-based main that satisfies a real burger craving, sear marks and all, and it fits neatly into a vegan spread without any awkward workarounds. Great for a backyard cookout or a weeknight dinner when you want something hands-on and genuinely filling.
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Drain the tofu and cut the block crosswise into 4 equal slabs, each about 3/4 inch thick. Lay the slabs in a single layer on a plate lined with several layers of paper towels. Cover with more paper towels and set a heavy pan or cast iron skillet on top. Press for 30 minutes to remove as much moisture as possible — the slabs should feel noticeably firmer and drier.
In a shallow bowl or dish, whisk together the tamari, 1 tbsp olive oil, smoked paprika, garlic powder, onion powder, black pepper, and salt. Add the pressed tofu slabs and turn to coat on both sides. Let them sit in the marinade for at least 5 minutes while you heat the pan.
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