Barbecue Tofu Burgers (2024)

Ingredients You'll Need

• Tofu. Extra-firm tofu works best for this recipe. Super-firm tofu can be substituted, but it's not as easy to break up with a food processor.
• Red onion.
• Garlic.
• Vegan barbecue sauce. I love this recipe with my homemade vegan barbecue sauce, but feel free to use store-bought to make life easier.
• Flour. We're using all-purpose wheat flour as a binder. Could you use other types of flour? Possibly! I suspect something like whole wheat or an all-purpose gluten-free blend would work, but I haven't tested the recipe with either.
• Soy sauce. Alternatives include tamari or liquid aminos, if you need one.
• Spices. We're using ground cumin and smoked paprika.
• Salt.
• Olive oil. This is optional and can be omitted if you prefer to cook without oil. It helps the tofu patties to brown, but isn't strictly required.
• Burger buns.
• Toppings. I highly recommend putting some extra barbecue sauce on your patties. Aside from that, it's up to you! Try lettuce, sliced tomato, onion, mayo, pickles, avocado, and/or sliced vegan cheese.

Start by placing all of the patty ingredients into a food processor bowl: tofu, diced red onion, minced garlic, barbecue sauce, flour, soy sauce, spices and salt.

Pulse the machine on and off until the ingredients are mixed and chopped pretty finely, but don't overdo it and turn things to mush!

Shape the mixture into four patties, then arrange them on a parchment paper-lined baking sheet. You have the option of brushing the tops with olive oil, which will help the patties to brown.

Bake the burgers until their surfaces dry out and crisp up. They'll also darken in color quite a bit by the time they're done. I like to let them sit for a few minutes when they come out of the oven. This gives them some extra time to firm up.

Make Ahead Option

The burger mixture can be blended up to three days in advance. Store it in an airtight container in the fridge. Then when you're ready, shape it into patties and bake them according to the recipe.

Leftovers & Storage

Leftover tofu burger patties will keep in an airtight container in the fridge for about three days, or in the freezer for about three months. You can reheat them in the microwave, or by placing them in an oven preheated to 400°F for a few minutes.

Can I fry these burgers in a skillet instead of baking them?

You can. I've tested this out, and while it works, the burgers will have a better texture if you bake them according to the recipe. If you want to fry them anyway, place the patties in a lightly oiled nonstick skillet over medium heat and cook them for about four minutes per side. They are very delicate and have a tendency to stick, so handle them carefully.

Can these burgers be made gluten-free?

Possibly! You might be able to substitute the wheat flour with an all-purpose gluten-free blend. I haven't tried this though, so no promises! You'll also want to swap the soy sauce out with gluten-free tamari and make sure your buns are gluten-free.

Can I cook these burgers on the grill?

I don't recommend cooking them fully on the grill. They'll probably fall apart! What you can do is cook them according to the recipe, but shave ten or fifteen minutes off of the bake time, then finish them on the grill. And I recommend placing them on foil or a grill topper, just to be safe!

Barbecue Tofu Burgers

Dinner doesn't get much easier than these scrumptious tofu burgers! They're so delicious and easy to make with just a handful of ingredients. These burgers might just become your new favorite weeknight meal!

Servings 4

Calories 259kcal

Author Alissa Saenz

Nutrition

Serving: 1burger (with bun) | Calories: 259kcal | Carbohydrates: 42g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1065mg | Potassium: 328mg | Fiber: 2g | Sugar: 13g | Vitamin A: 184IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 4mg