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Tofu Burgers

Jeremy Wolf never makes these tofu burgers the same way twice, but he always seasons them with Dijon mustard and soy sauce. He serves them on toasted artisan-style bread with spinach leaves, sliced tomato, and more mustard.

Tofu Burgers

Leigh Beisch
 1 pound firm tofu, drained and patted dry
 2 large eggs
 1/2 cup fine dried bread crumbs
 1/2 cup raw cashew nuts
 1/2 cup hulled pumpkin or sunflower seeds
 1/2 cup sliced mushrooms (about 2 oz.)
 1 tablespoon Dijon mustard
 1 tablespoon soy sauce
 1 teaspoon ground cumin
 1/2 teaspoon cayenne
 1/4 teaspoon salt
 1 tablespoon olive oil
 12 slices French or Italian bread, toasted
Step 1

Whirl all ingredients except olive oil and bread in a blender or food processor.

Step 2

Pour 1/2 tablespoon olive oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, drop about 3/4 cup tofu mixture into pan. Spread into a patty about 4 inches wide and 1 inch thick. Repeat to form two more patties in pan.

Step 3

Lower heat to medium and cook, turning once, until well browned on both sides and firm to the touch, 10 to 12 minutes total. Transfer patties to a pan in a 200° oven. Add remaining oil to pan and cook remaining patties.

Step 4

Serve burgers between slices of toasted bread (see note, above).

Nutrition Facts

Amount Per Serving
Calories 526Calories from Fat 50
% Daily Value *
Total Fat 29g45%

Saturated Fat 5.1g26%
Cholesterol 71mg24%
Sodium 746mg32%
Total Carbohydrate 45g15%

Dietary Fiber 3g12%
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.