Best-Ever Tofu Burger

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Best-Ever Tofu Burger



Slices of frozen tofu provide the “chewiness” associated with a truly good burger. The dark marinade lends a “meaty”; flavor and moist juices. Serve on sprouted rolls with tofu mayonnaise. This “burger” has the chewy texture and juiciness associated with a truly good hamburger. In this recipe, frozen tofu provides the chewiness, and the dark marinade lends a “meaty” flavor and moist juices. It’s not really a “burger” since it consists of a slab of marinated tofu, but no matter – it’s good!




2 lbs. medium-firm or firm tofu (NOT silken tofu), frozen at least 48 hours



1 1/2 cups water

2 tablespoons soy sauce (regular or mushroom)

2 tablespoons ketchup (fruit-juice sweetened, cane-sugar sweetened, or organic)

2 teaspoons Marmite, Vegemite or other yeast extract (gives a “beefy” flavor) or 4 teaspoons red miso

1/4 teaspoon garlic granules

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon onion powder




1. Thaw out the tofu. Slice each pound block into three thick slices. Place the slices on a cookie sheet covered with a couple of clean, folded tea towels. Cover the slices with more tea towels and another cookie sheets. Weigh this arrangement down with something heavy for about 15-20 minutes. Now the tofu slices are ready for marinating.


2. Mix the marinade ingredients together and pour over the prepared tofu slices in a shallow container in one layer. Cover and let marinate for several hours or days.


3. Just before serving, pan-fry on a lightly-oiled heavy skillet or nonstick skillet over medium-high heat until browned on both sides. Or cook on an indoor grill. Serve on buns with all the trimmings.


Makes 6 large burgers
Recipe from The Almost No-Fat Cookbook, by Bryanna Clark Grogan

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