Chili & Cumin Tofu Burgers
Submitted by BUZZMOTO
Spiced tofu burgers with chili sauce, cumin, garlic, and ground hazelnuts. Vegan, smoky-flavored grillable patties that hold their shape on the BBQ.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
1½ hrsThe trick to a great tofu burger is moisture management. Tofu out of the package is too wet to form a structured patty; press it for a full 45 minutes under a heavy weight and you’re rewarded with a sturdy, dry texture that takes seasoning beautifully and crisps on the grill instead of falling apart. The flavor base layers in carefully: chili sauce for sweetness and tang, Worcestershire for umami depth, soy sauce for salt and savoriness, and cumin for warm earthy spice. Sauteing the garlic and onion before mixing them into the tofu is the move that separates good tofu burgers from lifeless hockey pucks. Raw alliums taste sharp and unfinished; cooked alliums taste sweet and rounded. The optional ground hazelnuts add a buttery crunch and a hint of richness that no other ingredient delivers. The food processor pulse-and-shape technique gives you the right structure: textured but cohesive, with enough binding from breadcrumbs to hold a burger shape when grilled.
Pro Tips
- Press the tofu thoroughly. Skipping or shortcutting this step is the biggest reason tofu burgers fall apart.
- Use firm or extra-firm tofu, never silken. Silken tofu is too watery and won’t hold a shape.
- Refrigerate the formed patties for at least 30 minutes before grilling. Cold patties hold together; warm patties crumble.
- Oil the grill grates well or use a vegetable grill pan. These patties are delicate and will stick to bare grates.
- Don’t try to flip until the bottom is genuinely browned. A premature flip tears the patty.
Variations
- Add ¼ cup of grated cheese to the mixture for a non-vegan version.
- Substitute toasted walnuts or sunflower seeds for the hazelnuts.
- Stir in 1 teaspoon of smoked paprika, curry powder, or chipotle powder for a different flavor profile.
Ingredients
Directions
Wrap tofu in a kitchen towel or several layers of paper towels.
Place on a cutting board, and weight with an iron skillet or wooden cutting board for to 45 minutes.
Meanwhile, sauté onion and garlic in oil until onion is limp and slightly brown on the edges.
Remove towels and place tofu in a large bowl.
Mash with a fork and add onion-garlic mixture.
Add chili sauce, worcestershire sauce, soy sauce, cumin, bread crumbs and hazelnuts if desired; mix well.
Place in a food processor and pulse to form a uniform texture.
Add salt and pepper to taste.
Refrigerate for 30 minutes.
With wet hands, shape tofu mixture into 8 to 10 patties and place on a well oiled vegetable grill.
Handle patties gently; they’re delicate.
Grill for 3 to 4 minutes on each side, until browned.
Variation: Instead of grilling, sauté burgers in olive oil until lightly browned on both sides.
Note:
This burger is especially tasty when served with a spicy sauce made low-sodium soy sauce mixed with chili sauce or barbecue sauce and topped wi sautéed mushrooms.
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