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Tofu burger
By : Dhivya Karthik
Category : Snacks and refreshments, Bread
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. In a pan, heat about a tsp of olive oil and sauce the onions until soft.
  2. Add the mushrooms and cook for another 3-4 minutes and cool slightly.
  3. In a food processor, blend 250 gms of the tofu with garlic and cilantro.
  4. Blend until smooth.
  5. Transfer this to a bowl and stir in the onion-mushroom mixture, breadcrumbs, tomato paste, vinegar and hot sauce (or sweet chilli sauce).
  6. Grate the remaining tofu and add it to this mixture.
  7. Stir until well mixed and then refrigerate for about 30 minutes.
  8. Divide this mixture into 6 patties, pressing together well.
  9. Coat them well all around with the extra breadcrumbs.
  10. In a pan, add some olive oil to coat the pan and shallow fry or pan fry the patties.
  11. Preferably you would want 1 cm (1/2 inch) oil in a deep frying pan.
  12. Cook them 4-5 minutes on each side or until they are golden.
  13. Make sure to turn them carefully to prevent them from breaking up.
  14. Drain on paper towels (you can also season them with salt now)
  15. Now starts the assembly.
  16. Toast the bread. Spread some mayo on one side of each roll.
  17. Layer the tomato slices - as many as you like.
  18. Then comes the tofu patty
  19. Top with spinach/rocket leaves.
  20. You can drizzle some more of the chilli sauce.
  21. Press it down with another roll with the spread facing below.
  22. The burger is all dressed up and ready.


1 red onion, finely chopped
200 gms mushrooms, finely chopped
350 gms hard tofu
2-3 cloves of garlic
3-4 tbsp cilantro
200 gms wholegrain bread crumbs
1 heaped tbsp tomato paste
2 tbsp balsamic vinegar
2 tbsp chilli garlic sauce
150gms wholegrain bread crumbs, extra
6 wholegrain bread rolls/pav
1/2 cup mayo (eggless if you want)
Tomato slices or sun dried tomatoes in olive oil to taste
60 gms baby spinach leaves
Hot chilli sauce to serve
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