Tofu Tuesday Recipe: Tofu Burger


Open faced tofu burger on a rice ‘bun’. Served with some greens, cherry tomatoes, and a drizzle of Worcestershire sauce (a little bit random, but I ran out of ketchup).

It’s no secret I love tofu. This versatile East Asian soy-based blob is so useful and tastes delicious in pretty much anything – soups, stews, stir fries, desserts, you name it. I bought three blocks of firm tofu last week and used one to make 4 tofu burgers – a great vegetarian alternative to fast food. This burger made an appearance in last week’s bento.


  • 1 block of firm tofu, drained
  • 6 white mushrooms, finely diced
  • 1 onion, finely diced
  • 1 clove of garlic, minced then mashed
  • a generous handful of coriander/cilantro, finely chopped
  • juice of half a lime
  • zest of half a lime
  • 2 ounces of grated cheddar (omit or replace with finely chopped carrot for vegan burgers)
  • 1 tsp of ground cumin
  • 1 tsp of cumin seeds (for crunch)
  • 1 tsp of paprika
  • 1 tsp of cayenne pepper (omit if too spicy)
  • a pinch of crushed chillies
  • salt and black pepper to taste


1. Preheat oven at gas mark 8. On the hob, lightly sauté onion and cumin seeds in a little oil until aromatic.

2. Remove from heat and add to mixing bowl. Add all the other ingredients, except tofu, into bowl. Put a little cheese and coriander/cilantro aside for presentation.

3. Break tofu into small pieces. Squeeze to remove excess water before adding to mixing bowl. Then using your hands, mash tofu and mix well with the other ingredients.

4. Taste test by shallow frying one teaspoon of burger mix in a little oil. Adjust seasoning accordingly.

5. Shape into patties and press firmly with both hands. Then place onto baking tray lined with baking paper.


6. Bake for about 30-40 minutes until golden brown. If you like, top burgers with the remaining cheese and returning to oven for a wee bit longer for the cheese to melt. Garnish with remaining coriander/cilantro.

Enjoy! xx


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