Crispy Tofu Burgers – these three words are about to revolutionize your veggie burger game. Imagine biting into a patty that’s crispy on the outside, tender on the inside, and bursting with umami flavours from a tasty soy-ginger marinade. Top it off with your favourite fixings, and you’ve got a plant-powered meal that’ll have even die-hard meat lovers asking for seconds.
About the Recipe
If you’re looking to add some plant-based goodness to your dinner rotation, this Crispy Tofu Burger recipe is a must-try. Not only is it incredibly flavorful, thanks to the punchy soy-ginger marinade, but it’s also a breeze to make. Plus, it’s a fantastic way to sneak in some extra protein and nutrients without sacrificing taste.
Why You’ll Love This Recipe
Where do I start? These burgers are crispy on the outside, tender on the inside, and packed with umami flavors that’ll make your taste buds dance. But that’s not all – they’re also surprisingly easy to make, even for novice cooks. And let’s be real, who doesn’t love a good veggie burger that doesn’t taste like cardboard? Trust me; this recipe is a game-changer.
Crispy Tofu Burger
Cooking Tips
For the crunchiest tofu patties, make sure to drain and press the tofu well before marinating. And when it comes to coating, don’t be shy with the breadcrumbs and sesame seeds – a generous coating is key to achieving that irresistible crispiness. Oh, and don’t forget to fry those babies until they’re golden brown and delicious.
Serving and Storing Suggestions
These burgers are best served hot, piled high with your favorite toppings on a soft, crusty bun. Expect to make 4 generous patties. Any leftovers can be refrigerated for up to 3 days, then pan-fried or baked until crispy again before serving. Total prep time is around 30 minutes.
Similar Recipes
- Black Bean Burgers
- Lentil-Walnut Burgers
- Portobello Mushroom Burgers
- Sweet Potato Quinoa Burgers
Crispy Tofu Burger
Ingredients
- 400 gms Tofu
- 3 tbsp Soy Sauce
- 1 tbsp Rice Wine Vinegar
- 1 tsp Sesame Oil
- 1 inch Ginger (peeled and grated)
- 1 Garlic Clove (crushed)
- 2 Eggs (large, beaten)
- 75 to 100 Fresh Breadcrumbs
- 3 Sesame Seeds
- Ligh Olive Oil for frying
- 4 Crusty Bread Rolls or Burger Buns
- Salad Leaves
Instructions
- Tofu - 400 gms
- Soy Sauce - 3 tblsp
- Rice Wine Vinegar - 1 tblsp
- Sesame Oil - 1 tsp
- Ginger - 1 inch piece, peeled and grated
- Garlic Clove - 1, crushed
- Eggs - 2, large, beaten
- Fresh Breadcrumbs - 75 to 100 gms
- Sesame Seeds - 3 tsp
- Ligh Olive Oil for frying
- Crusty Bread Rolls or Burger Buns - 4
- Salad Leaves
Tip: You can also add fried onions and sauteed cherry tomatoes as topping.
Frequently Asked Questions
Can I make these burgers gluten-free?
Without a doubt. just swap out the regular breadcrumbs for gluten-free panko or crushed gluten-free crackers. Be sure to check that your soy sauce and buns are also gluten-free, and you’re good to go.
How can I make these burgers firmer?
For extra-firm patties, you can add a bit of flour or breadcrumbs to the tofu mixture before shaping and coating. This will help bind everything together nicely.
Can I bake these burgers instead of frying?
Surely. just arrange the coated patties on a baking sheet, give them a light mist of oil, and bake at 400°F for 20-25 minutes, flipping halfway through.
What are some tasty topping ideas?
The options are endless. A few favorites: avocado slices, sautéed mushrooms, caramelized onions, sriracha mayo, or a tangy slaw. Get creative and pile on your favorite flavors.
Can I make these burgers ahead of time?
You bet. The uncooked patties can be prepped a day in advance and stored, covered, in the fridge until you’re ready to cook. Just give them a quick re-coat in breadcrumbs before frying or baking.
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1 comment
Thank you for sharing this recipe