My vegan tofu burgers stack a mile high, featuring thick, savory patties that make for one big mouth bite! I make my burger mixture with BBQ seasoning for loads of flavor and a drizzle of sriracha for a hint of spice.
Summer BBQ season is finally upon us, and while I used to struggle when faced with the usual fare of burgers n’ dogs, the fact that people are eating plant based more now than ever means that there are usually at least one or two vegan choices at any backyard cookout we get invited to.
If not–or if I’m simply unsure what the host is planning to cook–these flavorful Tofu Burgers are one of my favorite things to bring along. Not only are they easy to make, but they fit right in with the standard BBQ offerings, pleasing both vegan and non-vegan eaters alike!
If you want to participate in the grilling n’ chilling, I recommend cooking these vegan burgers completely in advance and then just tossing them on the grill for a couple of minutes to warm them up and get some good grill marks.
Ingredients for Vegan Tofu Burgers
- Firm tofu – Choosing firm or extra-firm tofu here is important, as it has less water content and will create a burger that holds its shape well. Soften and silken tofu is too delicate and will fall apart when you try to shape and grill it. Get the firmest tofu you can, then drain and set it on paper towels before using it.
- Shallot – Shallot has a more complex flavor as compared to onion, but you can most definitely swap in an equal amount of any onion variety here.
- BBQ seasoning/spice mix – Most BBQ seasoning blends usually contain a mix of paprika, garlic powder, onion powder, and chili powder among other ingredients. Make sure to choose a vegan seasoning blend as some may contain meat derivatives or dairy ingredients.
- Salt and pepper – If your BBQ blend already has salt and pepper in it, then you may want to skip this additional dose of it.
- Sriracha – For a lightly spicy tofu burger! If you don’t like heat, reduce the quantity or omit it entirely.
- Tomato paste – Adds a ton of umami flavor and great color to your tofu burgers and also acts as a thickener for the mixture.
- Semolina – This is the ingredient that helps turn your block of tofu into patties! A type of wheat flour, semolina has a more granular texture as compared to all-purpose flour and works well as a binding agent.
- Olive oil – Will be used to sear the burger patties, so stick to light and regular oil here, avoiding extra virgin varieties.
- Yellow bell pepper – By tossing a bell pepper into the skillet as the burgers cook, it will give them some extra flavor as well as moisture! I had a yellow pepper on hand but any color will do–red, green, or orange are all delicious.
- Hamburger buns – Use your favorite burger buns! I love sesame seeded buns, and make sure to toast them just before you’re ready to build your tofu burgers.
- Toppings of choice – For me this means vegan mayonnaise, sliced tomatoes, and lettuce! Use your favorite vegan mayo (or peek at my Vegan Mayo taste test and review for my top picks!), thick slices of fresh tomato, and leafy green lettuce.
How to Make Vegan Tofu Burgers
- Combine. Preheat your oven to 350℉. Place chunks of tofu, sliced shallot, BBQ seasoning, salt, black pepper, sriracha, tomato paste, and semolina in the bowl of your food processor.
- Blend. Process the ingredients, stopping to scrape down the sides of the bowl as needed, until you have a smooth mixture.
- Shape. Divide the tofu mixture into 4 equal balls, then flatten and form each one into a burger shape.
- Sear. Place a large nonstick skillet over medium heat and add a bit of olive oil. Heat olive oil in a skillet over medium-high heat. Arrange your burgers in the hot skillet, then add strips of yellow bell pepper, tucking them in between the burger patties. Cook each tofu patty for about 2-3 minutes per side, until golden brown and lightly crisped and the peppers are slightly softened.
- Bake. Transfer the seared patties to a parchment paper lined baking sheet and bake them in the preheated oven for about 25-30 minutes, until hot all the way through and crisped on the outside.
- Build and serve. Time to build your burgers! Toast your burger buns and spread them with your favorite vegan mayonnaise. Add lettuce and a burger patty to each bottom bun, then top with thick tomato slices and the cooked yellow bell pepper strips. Serve right away with a side of Country Potatoes or your own favorite side dish!
How To Store
Refrigerating For cooked tofu burgers: allow them to cool, then pack them into an airtight container, using layers of parchment or wax paper in between layers. They will keep for up to 5 days.
For uncooked patties: place them on a parchment paper lined baking sheet or dish and wrap the entire thing tightly in plastic wrap and cook them within 2 days.
Freezing Cooked tofu burgers: pack them according to the same instructions as above, making sure to choose a freezer-safe container. Freeze for up to 3 months.
For uncooked burgers: gently press the patties with paper towels to remove excess water, then place them on a parchment paper lined baking sheet and freeze until firm. Once frozen, you can transfer the burgers to a zip top freezer bag or airtight container for up to 3 months.
Thawing Whether cooked or uncooked, thaw your tofu burgers in the refrigerator overnight before cooking them.
Reheating If cooked: bake in a 350℉ preheated oven for 10-15 minutes until heated through. If uncooked: cook according to the recipe instructions starting at Step 4.
Tofu Burger Recipe
Ingredients
- 14 oz. firm tofu, drained and cubed
- 1 shallot, sliced
- 1 Tbsp BBQ seasoning/spice mix
- Salt and black pepper, to taste
- 1 Tbsp sriracha
- 2 Tbsp tomato paste
- 5 Tbsp semolina
- 2 Tbsp olive oil
- 1/2 yellow bell pepper, seeded and sliced
- 4 hamburger buns, toasted
- 4 Tbsp vegan mayonnaise
- 1 large tomato, sliced
- Lettuce, as desired
Instructions
- Preheat your oven to 350℉ and combine tofu, shallot, BBQ seasoning, salt, black pepper, sriracha, tomato paste, and semolina in the bowl of your food processor.
- Process the ingredients into a smooth mixture.
- Divide the tofu mixture into 4 portions, then flatten each into a patty shape.
- Heat olive oil in a large skillet over medium-high heat. Add the burgers to the skillet, then tuck the bell pepper strips in around them. Cook patties for about 2-3 minutes per side, until golden brown and lightly crisped and the peppers are slightly softened.
- Transfer burgers to a parchment paper lined baking sheet and bake them in the preheated oven for about 25-30 minutes, until hot all the way through and crisped on the outside.
- Build your burgers! Toast the buns and spread them mayo or other spreads, then add burger patties, lettuce, tomato, yellow bell peppers, or whatever toppings you like.
