These easy and healthy tofu based veggie burgers receive an added nutritional boost from wheat germ, and plenty of flavor from the green onion, garlic powder, and soy sauce. If wheat germ isn't quite your thing, try another filler, such as almond meal, or just add a little extra flour.
These tofu burgers are so quick and easy to make: all you have to do is mash the tofu together with a few simple ingredients, form into little patties and then pan-fry for a few minutes and you're done!
This recipe is both vegetarian and vegan. Need them to be gluten-free as well? Just swap out the regular flour for any kind of gluten-free flour. We'd recommend chickpea flour (also called "besan" or "besan flour" and found in just about any Indian grocery store or in the ethnic foods aisle of larger well-stocked grocers) because it tends to be "stickier" than other gluten-free flours, at least in our experience.
- 1/2 container firm or extra firm tofu (well drained)
- 1 onion (diced)
- 3 green onions (diced)
- 2 tbsp. wheat germ
- 2 tbsp. flour
- 2 tbsp. garlic powder
- 2 tbsp. soy sauce
- dash pepper
- oil for frying
- First, make sure your tofu is well drained and well-pressed. Nobody likes a watery veggie burger, and if you leave too much moisture in the tofu, you'll have trouble forming patties. Not sure how to do drain and press your tofu? It's simple, once you know how!
- Once your tofu is well pressed and drained, gently mash into small crumbles in a large bowl.
- Add the diced onions, diced green onions, wheat germ, flour, garlic powder, soy sauce and a dash of pepper into the bowl along with the tofu and mix to combine well.
- Next, gently form the tofu mixture into patties, pressing everything together to form round patties about 1-inch thick. You'll probably want to use your (clean!) hands for this.
- Fry patties in oil in a large skillet until lightly golden brown and crisp, about 5 to 6 minutes on each side.
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