These mildly curried vegan tofu burgers can be served on burger rolls with all of your favorite condiments. Or, serve them on their own as a side dish for grain, potato, or pasta dishes. Young children may enjoy eating these out of hand at room temperature. Ketchup, marinara sauce, or barbecue sauce are all welcome embellishments, as is Quick Tartar Sauce.
Makes: about 1 dozen, 1 or 2 per serving
- ¼ cup oatmeal or quinoa flakes
- 14- to 16-ounce tub soft tofu, drained well and finely crumbled
- ¼ cup wheat germ or quick-cooking oats
- 2 teaspoons seasoning blend (such as Frontier or Mrs. Dash)
- 1 ½ teaspoons curry powder, or to taste
- 2 scallions, thinly sliced
- Salt and freshly ground pepper to taste
- Sesame seeds, optional
- Olive oil or other vegetable oil for sauté pan
- Place the oatmeal or quinoa flakes in a medium-sized mixing bowl and cover with ½ cup boiling water. Let stand 5 minutes.
- Add the remaining ingredients except the oil to the mixing bowl and stir together until completely combined.
- Heat enough oil to coat a wide nonstick skillet or griddle. Ladle the tofu mixture onto the skillet in ¼-cup portions and flatten. Sprinkle with sesame seeds, if you'd like.
- Cook the patties on both sides over medium heat until golden brown. Drain on paper towels and serve warm or at room temperature.
- Here are more easy and versatile tofu recipes.
- Explore our other recipes for vegan burgers.
Did not form well. Turned into mush when I tried to fry
Sorry this didn't work well for you. I will revisit the recipe and see what needs fixing. Perhaps these would be better baked. Thank you for your honest feedback.
Perri M says
I used rice milk instead of boiling water. Making tofu mixture mushy helped form the patties before frying. Quick to make and I liked the taste. Will try almond or cashew milk, they are thicker.
Great suggestion, Perri — thanks!