- Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and sauté until the onion is translucent.
- Transfer to a food processor. Add the tofu, liquid aminos, Worcestershire sauce, liquid smoke, cumin, thyme, oregano, basil, parsley, and ¼ cup of the oats. Process until smooth.
- Transfer the mixture to a large bowl and add the remaining oats, the bread crumbs, and sesame seeds. Mix until combined. Add salt and pepper.
- Line a baking sheet with parchment paper or a silicone baking mat. Divide the mixture into six equal parts. Using your hands or a greased biscuit cutter (sized to fit the buns), form the mixture into patties and place on the baking sheet.
- Heat a large grill pan or frying pan, preferably cast iron, over medium heat.
- Generously spray the pan with olive oil. Place 2 or 3 patties in the pan (however many will fit without being crowded) and cook for 4 to 5 minutes on each side, a few minutes longer if your patties are more than ¾ inch thick, until firm, crisp, and browned
- Place the burgers on buns. Repeat with the remaining patties, respraying the pan between batches.
- Let everyone assemble their burger with their choice of fixings. Leftover burgers will keep in an airtight container in the fridge for up to 4 days.
Herbed Tofu Burgers
By Pragna Sanghavi
Mar, 10th
598
Servings
3 persons
Cook Time
55 minutes
Ingredients
20
- 22
Ingredients
- 1 teaspoon olive oil
- 1 cup chopped yellow onion
- 2 garlic cloves, minced
- One 14-ounce block extra firm tofu
- 2 tablespoons liquid aminos
- ½ teaspoon liquid smoke
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¾ cup rolled oats
- ½ cup vegan bread crumbs
- 2 tablespoons sesame seeds
- Salt and black pepper to taste
- Olive oil spray
- 6 vegan burger buns
- Burger fixings
- lettuce, sliced tomato, sliced avocado, sliced re
- Pickled Red Cabbage & Onion Relish
- ketchup, mustard, barbecue sauce
- Basic Cashew Cheese Sauce or other vegan cheese
