This Vegan Tofu Burger is healthy and delicious! Crispy on the outside, juicy on the inside, it's a great alternative to black bean burgers. The simple no-fail recipe is easy to make and the patty can be pan-fried or grilled on the BBQ.
2tablespoons(2tablespoons)oil (vegetable, rapeseed or olive)
For the sauce:
1tablespoon(1tablespoon)oil(vegetable, rapeseed or olive)
1(1 )onion, sliced
Splash (Splash )red wine(ensure vegan/gluten-free if necessary - can be omitted)
3tablespoons(3tablespoons)date syrup(or sub any other sweetener)
2tablespoons(2tablespoons)tamari(or soy sauce if not gluten-free)
1teaspoon(1teaspoon)apple cider vinegar(ensure gluten-free if necessary)
Salt + pepperto taste
Saladlettuce, tomato etc
Burger buns(gluten-free if necessary)
For the tofu burgers:
Break up the tofu with your hands (or chop into smaller pieces) and place in a food processor.
Whizz until smooth.
Place the tofu in a bowl with the breadcrumbs and salt + pepper.
Use your hands to form the mixture into small, flat patties, which you can lay out on a plate - makes around 6 burgers.
Heat up the oil in a frying pan and place the tofu patties in the pan once hot.
Cook on a medium heat for 10-15 minutes, flipping over halfway through, until golden brown and crispy on both sides - be careful not to over cook.
For the sauce:
It's easiest to make this sauce while you're also cooking the burgers.
Heat up oil in a pan.
Add the onion and cook for around 5 minutes, until softened.
Add the red wine and cook for a minute until all the wine has evaporated.
Add the tomatoes, date syrup, tamari, vinegar and salt + pepper.
Bring to the boil and simmer on a low heat for 10-15 minutes.
Taste and adjust seasoning as necessary (more date syrup for sweetness, more vinegar for sourness, more salt + pepper etc).
Place the burgers in burger buns. Add salad and plenty of sauce.
*It's also delicious with some spicy miso mayonnaise.You can also cook them on a grill or on the BBQ. Cook for around 5-10 minutes on each side, being careful not to burn them. The length of cooking time will depend on the strength of the heat.