I’ve been on the hunt (so to speak) for the perfect tofu burger for awhile. Back in October, I posted a recipe for an Outrageous Vegan Tofu Burger that is pretty darned delicious, but had added sodium. Then, in February, I posted a general guide for how to make a tofu burger. Alas, the perfect recipe escaped me.
I’ll venture to say that the recipe I’m posting below is near-perfect. It is super easy, made with basic ingredients and tastes delicious. As the tofu base, I use Trader Joe’s 1 lb. package of extra-firm, high-protein tofu. It is so firm that it doesn’t need to be pressed, you can just blot it with a towel to remove the excess moisture.
Besides the tofu, the ingredients include flaxmeal, nutritional yeast, onion, sunflower seeds and raw cashews. They are all blended into a food processor and the “dough” looks like this:
I wondered at this point if I had added some paprika if it would look like hamburger meat? The texture was very similar. I formed the patties and baked them at 350 degrees for about 40 minutes total, flipping once. The burgers turned out golden and crisp on the outside, tender on the inside. Burger (near) perfection!
I served them on a bed of romaine with some blanched cauliflower with cashew curry sauce and a papaya for dessert:
I’m calling this the “near perfect” tofu burger recipe because I still think it could use a little more flavor but I refuse to add salt. I’ll probably try at least a few more revisions of this recipe, but for now, it’s the best it can be. If I had really been on the ball, I would have posted this recipe prior to the 4th of July for anyone craving a burger. Oh well, nobody’s perfect!
Near-Perfect Baked Tofu Burgers – Makes 4 Servings
1 lb. extra-firm tofu, blotted to remove extra moisture
2 tablespoons ground flaxseed
2 tablespoons nutritional yeast
1/2 onion, roughly chopped
1/2 cup raw sunflower seeds
1/2 cup raw cashews
Combine all ingredients in a food processor and whirl until blended well. Bake in a 350 oven for 20 minutes per side or 40 minutes total.