Series: A Capsule Kitchen: Easy Tofu Burgers

These tofu veggie burgers are easy and quick, and are ideal for using up leftovers on a busy weeknight. As with all my recipes, this one can be used more as a template than a strict instructional step-by-step, so feel free to use whatever veggies or spices you like to make it your own. Below is the recipe with the ingredients I happened to use the night I took the photos for this post. I will provide a few alternatives at the end, to get you thinking about what you might want to try when you make them in your own home.

Easy Tofu Burgers

Ingredients: (I typically use frozen veggies, but you can use fresh or canned as well)

Extra firm tofu (I use about ⅓ of the block, which makes 2 generous burgers

A handful of frozen kale

A handful of frozen mushrooms

A handful of frozen peas

A tablespoon or 2 of all-purpose flour

Spices

Garlic salt

Nutritional yeast

Onion powder

Pepper

Instructions

1. Cook the frozen (or fresh, if using) veggies and let them cool off, either by leaving them in a bowl for a bit, or by rinsing them under cold water. Or, use leftover cold, cooked veggies.

2. Once they are cooled, add the tofu (uncooked and drained thoroughly), and mash with a fork until the tofu is crumbled and everything is mixed together. Add the spices (a pinch of each to start, and add more as needed) and the flour and mix to combine.




3. Heat a little cooking oil in a pan. While the pan is heating, form the tofu mixture into balls, put them in the pan, and flatten into patties with a spatula. Cook on medium or medium-high for about 10 minutes, then flip and cook for an additional 10 minutes. You want them to be golden brown and a bit crispy on the outside, and soft on the inside.


That’s it! Serve on buns or bread of your choice, or simply on a plate with your favorite sides - fries, corn on the cob, rice, or a salad. Top with avocado, a yummy condiment, or have them plain. (The recipe for the cornbread pictured can be found here.) 

Additions I’ve used and liked:

Broccoli

Brown rice

Carrots

Cauliflower

Potatoes

Corn

Spinach

Spice alternatives I’ve tried:

Chili powder

Curry powder

Sesame oil

Sesame seeds

Salt and pepper

Soy sauce

Optional ingredients I haven’t tried, but I think would be good:

Chickpeas 

Lentils

Vegan cheese 

Zuchinni

My husband and I tend to have these on hot summer nights, as they can be quite light, depending on what you add to them, and pair them with. His go-to is a burger with corn-on-the cob, while I am partial to French fries. On warm nights when you don’t want to spend a lot of time in the kitchen, these are a perfect dinner option.

Whenever, and however you make these, easy, versatile burgers, you can’t go wrong Bonus: They are inexpensive and healthy, to boot. I hope you enjoy them! 


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