Tofu Burgers (Lappe)
Submitted by sara73
Five-ingredient tofu burgers with grated carrot, leeks, and toasted sesame seeds. Pan-fried until crispy and golden. Inspired by Frances Moore Lappe’s plant-based classics.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minStraight from the plant-based playbook that started it all, these tofu burgers keep things beautifully simple.
Mashed tofu gets kneaded with grated carrots, minced leeks, and roasted sesame seeds until smooth, then shaped into patties and pan-fried to a crispy, golden crust.
No eggs, no breadcrumbs, no filler. Just five ingredients and a hot skillet.
Pile them on buns with mustard, lettuce, pickles, and tomato for a satisfying vegetarian burger that holds its own at any cookout.
Kitchen Tips
- Press the tofu for at least 15 minutes before mashing to remove excess water. Drier tofu means crispier patties.
- Kneading the mixture for the full 3 minutes is key. It develops a sticky, cohesive dough that won’t fall apart in the pan.
- Oil your palms before shaping patties to keep things from getting messy.
Ingredients
Directions
Mash tofu.
Combine with carrot, leeks and sesame seeds.
Knead as if kneading bread, for 3 minutes.
When dough is smooth, moisten palms with oil and shape into patties.
Fry patties in oil as if frying regular meat hamburger.
Fry until crisp and nicely browned, about 4 minutes per side.
Drain and serve hot in a hamburger bun with mustard, lettuce, ketchup, pickle and tomato.
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