This easy vegan tofu burger recipe is quick to make with simple ingredients and no marinating time for a healthy, plant-based burger that's oil-free, gluten-free, and sensationally delicious.
Table of Contents
Why You'll Love This Recipe
- Tofu is like a blank palate that takes on any flavor you mix with it.
- Crumbled tofu, like ground beef or simmered tempeh crumbles, adds a meaty texture.
- Baking makes a firm burger patty that's crispy on the outside and tender on the inside.
Ingredients, Notes, and Substitutions
Tofu. This is a job for firm or extra-firm tofu. A soft tofu block won’t crumble or provide enough texture to make burgers that hold their shape or flavor.
Scallions. Green onions, salad onions, whatever you call them, use about 6. No scallions? Red onion, finely diced, can also be used.
Garlic. A lot of garlic is great, but if you think you’ll use extra sriracha (totally understandable), you may want to add less. If you can’t be asked to peel and press garlic (again, totally understandable), use ½ a teaspoon of garlic powder. Add ½ a teaspoon of onion powder for a little extra flavor if desired.
Cilantro. Chop the leaves and tender stems. Use extra of the green tops of the scallions or chopped parsley as a substitute.
Tamari. Tamari is a dark soy sauce that is gluten-free. You can also use essential amino acids (Bragg’s) or vegan Worcestershire sauce. If you skip all of this, add a teaspoon of salt.
Sriracha. Use sriracha or another chili sauce you like. Substitute with chili powder, cayenne, or smoked paprika if you prefer a smoky flavor.
Chickpea flour. Chickpea flour is one of the best veggie burger binders around. Dense and sticky when moist, it clings to other ingredients more aggressively than flour. It's also gluten-free and loaded with protein. The best gluten-free substitutes are oat or quinoa flour. You may need to make adjustments to the amounts. Just keep checking as you mix in the flour to form a ball that holds together.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
- Make cheesy vegan tofu burgers by adding 2 tablespoons of nutritional yeast or shredded vegan cheddar cheese.
- Vital wheat gluten (seitan) is an excellent burger binder that isn't gluten-free but yields a firm veggie burger.
- Crumbled tempeh is the best substitute for tofu crumbles. Be sure you simmer tempeh crumbles first, so they soften and soak up the flavors and binder.
Step-by-Step Instructions
Step 1: To press the tofu, wrap the block in a paper towel and place it between two flat surfaces with the top weighed down (or use a commercial tofu press).
Step 2: Preheat the oven to 400 F (200 C). Crumble the tofu block into small pieces in a medium bowl.
Step 3: Mix in the remaining ingredients except the chickpea flour.
Step 4: Add the chickpea flour and use your hands to mix the burger mixture. Keep a little chickpea flour handy in case you need more.
Step 5: Line a baking tray with parchment paper. Then make 4 burger patties that are about ½ - ⅝ an inch thick.
Step 6: Bake the patties for 20 minutes until they are firm in the middle and brown on the top. Flip the burgers and bake for another 15 minutes.
Pro Tips
Pressing tofu is an important step. The excess liquid dilutes the flavor and makes the patties more difficult to stick together. To make tofu pressing quicker, cut the tofu into four strips. This cuts the pressing time and really gets the excess water out.
Want more flavor? Refrigerate the burger mixture or burger patties for a few hours or overnight. It has a similar impact as marinated tofu.
The amount of chickpea flour you need will depend on how much moisture is in the tofu and other ingredients.
How to test the burger mixture
Test the burger mixture by forming a ball. If the ball falls apart, you need to mix it with your hands a little longer. Tofu has a lot of excess liquid, even after pressing, so kneading it with the ingredients should solve this. If this doesn't work, add a little more lime juice.
The mixture is too moist if the ball you form melts into a blob. Add more flour until the ball stays in the shape you put it in.
Serving Suggestions
These hearty burgers are terrific with homemade vegan hamburger buns and loaded with your favorite toppings and vegan condiments. If you can't get enough sriracha, try vegan sriracha mayo or sriracha tahini dressing. Garlic cashew aioli is also delicious (and great with fries).
Pile sweet potato fries, crispy potato wedges, or potato chips on the plate, and you are good to go.
Want to skip the bun? Make a big salad plate, add a tofu patty, and serve with your favorite vegan salad dressing.
Frequently Asked Questions
If you want to fry rather than bake tofu burgers, use a non-stick skillet if possible. If you have a frying pan that tends to stick, you may need to use a spray of olive oil. Fry the patties at medium heat until the burgers start to brown and get firm in the middle. You may want to cover the pan for the first 10 minutes, so cook the inside. Uncover, flip the burgers, and cook until brown and firm.
For air fryer tofu burgers, preheat the air fryer to 350 F. Air fry the patties for 12-15 minutes, flipping them halfway through. It's important to note that air fryers vary, so it's best to keep an eye on the burgers the first time you cook them.
Cooked tofu burgers will last 4-5 days in the refrigerator. Store them in an airtight container or wrap them in foil. You can also freeze them for 3 months.
To reheat veggie burgers, wrap them in foil and place them in the oven at 400 F. Unwrap them for the last few minutes to crisp. In the air fryer, preheat to 375 F. Air fry the burgers for 3 minutes on one side. Flip and cook for a few more minutes. Check to ensure that the burger doesn't get too brown.
If you have dried chickpeas, then you can make chickpea flour. Place the dried chickpeas in a food processor, high-speed blender, or spice grinder. Grind the chickpeas until they break down into a powder. Use a mesh strainer to sift the flour and toss out any small pieces of dry chickpeas.
More Vegan Burger Recipes
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If you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating. It’s much appreciated!
👩🏻🍳 Recipe
Easy Vegan Tofu Burger Recipe
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Ingredients
- 10 ounces tofu - 1 block, firm or extra firm
- ¼ cup cilantro - roughly chopped
- 6 medium scallions - chopped (about ⅓ cup)
- 2 teaspoons Dijon mustard
- 2 teaspoons maple syrup
- 1 tablespoon tamari - or soy saue
- 2 teaspoons Sriracha - or another vegan chili sauce
- 2 tablespoons lime juice
- 2 cloves garlic - minced or pressed
- ½ teaspoon black pepper
- ¼ cup chickpea flour - more if needed
Instructions
- Press the tofu using a tofu press. Or warp tofu in paper towels and place it between two plates. Place something heavy on the top plate to weigh it down. For quicker pressing, cut the tofu into quarters first. Press for at least 15 minutes.
- Preheat the oven to 400 degrees F (200 C.). Line a baking tray with parchment paper or a silicone mat.
- Crumble the tofu into tiny pieces directly into a mixing bowl. Then add the rest of the ingredients except the chickpea flour. Use your hands to mix the ingredients and break up large pieces of tofu.
- Add the chickpea flour to the burger mixture. Test that you can form a patty by forming a ball of the mixture. Use additional flour if necessary. You should be able to form a ball that holds together.
- Divide the mixture into 4 equal parts. Form patties that are about ½ - ⅝ of an inch thick.
- Place the patties on the baking tray and place the tray on the center rack of your oven. Bake the patties for 20 minutes until they brown and firm up. Flip them and bake for an additional 15 minutes.
Notes
- If the mixture falls apart when you form a ball, knead the mixture with your hands for a few more minutes. The more you handle the mixture, the more moist it becomes.
- Add more chickpea flour if you form a ball that melts into your hand.
- Although this tofu burger recipe was developed to be baked, you can fry the burgers if desired. Use a non-stick skillet to fry the burgers over medium heat. Once they firm up, you may want to adjust the heat to medium-high to finish them.
- Air fry the burgers at 350F for 12-15 minutes, flipping halfway through. Watch them carefully because air fryer heat can vary.
- The amount of chickpea flour you’ll need depends on the moisture in your tofu crumbles and other ingredients.
- Cooked burgers will last 4-5 days in the refrigerator or freeze them. Wrap them in foil to reheat, unwrapping the last few minutes to crisp them.
Nutrition
Nutritional information is an estimation only.
Marty
Ready for a bbq and needed to take care of myself (the only vegan). Thank you!!! What a fabulous recipe!!!! I prepped and baked kt while the meat eaters prepped their food. I loved it!!!! Enjoyed my meal. Pinned and I will be returning to this one. Yum!!!
Denise
Yahoo! I am SO excited hearing this. I hope you had a fabulous time too 🙂