My family loved these spicy tofu burgers, even the little one! I will definitely be making them again, and I wouldn’t change a thing. Perfect! Thank you.
This might be my bigger summer surprise recipe yet: the fact that tofu, crumbled and pressed together with lemongrass, sriracha, mint, cilantro, and basil, and browned up into a delicious, flavor-bomb burger served on a toasted brioche bun with spicy mayo and some delicately sliced fresh veggies can, in fact, be ONE OF MY FAVORITE BURGERS that I’ve ever made.
And that’s saying a lot because I love a lot of burgers (wild rice burgers! cauliflower burgers! salmon burgers!).
But specifically in this case, when I say burger I actually mean VEGAN burger, because remember that the base of this beast is a block of humble tofu. I know. I’m as shocked as you are.
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Add whatever you do or don’t like to this beautiful canvas – I added peppers (roasted ’em with the burgers in the oven) and fresh cucumbers and carrots and herbs, because the flavor profile here is Vietnamese-inspired. Heavy on the sriracha, herbs, lemongrass.
But you do you! Whatever suits your fancy will be just fine. This is a time for you to build your own tofu burger masterpiece.
This recipe is inspired by the Vietnamese-Style Tofu Burger recipe in the Plants Only Kitchen cookbook by Gaz Oakley. People often send us their cookbooks but this is one that I bought myself, and it is one of my favorite cookbooks *ever*! So fun, playful, and creative. If you like vegan food, Gaz is an excellent follow on Instagram and the cookbook is well worth the purchase. This version of the tofu burgers uses easier-for-me-to-find ingredient swaps and has a slightly shorter ingredient list.
COMMON QUESTIONS ABOUT THESE TOFU BURGERS
What’s the texture like?
In general, these burgers are softer than a regular burger, especially on the insides. Step 1 in the recipe is important so the burgers don’t get overly mushy. That being said, they will taste great even if you don’t have time for it – I have made versions where I just open the package and squeeze as much water as I can out, and honestly I’ve loved every bite. Just know that the burger texture will be slightly heavier and wetter if you skip that first step.
Can I make this gluten-free?
For a gluten free version, use a gluten free flour – Gaz actually recommends buckwheat flour in his cookbook.
How spicy are these burgers?
I felt like with 1 tablespoon of sriracha in the whole thing, it was still pretty mild and worked okay for our toddler. Once you get into the 2 or 3 tablespoons of sriracha zone, it’s going to be more of a medium / + level spice.