Marinated and crisped Tofu burger.

by alwaysrunningerrands

19 Comments

  1. alwaysrunningerrands on

    Ingredients:

    Tofu — extra firm kind. 1 block.

    Soy sauce — 2 tablespoons.

    Garlic — 3 to 4 cloves freshly minced.

    Ginger — freshly minced about 1 teaspoon.

    Paprika — 1 teaspoon.

    Cayenne pepper — 1/2 teaspoon.

    Black pepper — 1/4 teaspoon.

    Lemon juice — 2 teaspoons.

    Brown rice flour (or regular rice flour or corn starch) — 3 tablespoons.

    Whole wheat burger buns.

    Mustard & ketchup — a few squirts.

    Toppings — lettuce, sliced fresh tomatoes, pickled red onions slices and pickled jalapeño peppers.

    Directions:

    Step 1: Drain tofu tub. Pat dry. With a pairing knife cut the edges off in such a way so as to carve round patties out of the tofu block. See pics. I made three patties out of one block. (Do not discard the trimmings. You can use them to make tofu scramble.)

    Step 2: Mix soy sauce, lemon juice, minced ginger, minced garlic, paprika, cayenne pepper and black pepper to make the marinade. Apply to the tofu patties and let them marinate for at least an hour. See pic.

    Step 3: Coat the marinated tofu patties on both sides generously with brown rice flour. This gives them crispness. Heat a pan on medium heat and brush with cooking oil. Cook the tofu patties on both sides until uniformly browned and crisp. See pic.

    Step 4: build your burger with your favorite condiments spreads and toppings.
    I like whole wheat burger buns. I smear one bun with ketchup and the other with mustard. I use shredded lettuce and sliced fresh tomatoes as a bed for the tofu patty. I top the patty with pickled red onions and jalapeños. Enjoy!!

    Note: You may want to lay a slice of cheese in there somewhere. I realized I ran out of sliced cheese while building the burgers. 🤦‍♀️

  2. It looks delicious, and I love how you gave us a step by step process with the pictures of tofu.

  3. Lesbiandite_77 on

    Thanks copying this. Good veggie burgers are hard to find.BK has the best but due to inflation it is way too expensive.

  4. Marinated tofu is a *lot* better if you press it first. Also if you want a meatier texture for your extra firm block, run it through a freeze and thaw cycle before pressing.

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