This recipe for Thai Tofu Burgers with Thai Red Curry Dressing is the ultimate vegan burger recipe. It's rich in protein, unique, and flavorful.
These flavorful Thai tofu burgers are very versatile. Serve them in a bun, as a sandwich, or bun-less with a side salad and some delicious oven-baked home fries.
Drizzle with Thai Red Curry Dressing to add more depth of flavor to these delectable burgers. The dressing is also delicious with roasted veggies, and for dressing salads. Refrigerate any leftovers in a tightly sealed container for up to five days.
For even more protein, use chickpea flour in this recipe. You can also use whole wheat pastry flour for a wholegrain option.
🍔 Why These Burgers are Fabulous
- Tofu is a healthy plant-based meat alternative. It's rich in protein, iron, and calcium, and easily takes on the flavors of seasonings, sauces, and marinades, especially when crumbled.
- For this recipe, all you need is a bowl or two, and a baking sheet. The patties are baked until they are golden and crispy. No skillet required. Clean up is a breeze!
📖 How to Make This Recipe
Press the tofu. Crumble into ground-meat-like pieces.
Seasoned the crumbled tofu with vegan Thai red curry paste, sriracha, tomato paste, fresh basil, and cilantro.
The blend of fresh herbs and seasonings is what makes these burgers so unique. Thai red curry paste is one of my favorite pantry-staple ingredients. I use it in curries, sauces, dressings, stir fries; you name it. Try it out in different recipes. It's very versatile.
Form the patties. Bake them on a lined or non-stick baking sheet until they are golden brown.
While the patties are baking, make the Thai Red Curry Dressing.
Place the baked patties on a cooling rack for a few minutes to firm up.
Drizzle with the dressing and serve as desired.
👩🏼🌾 Ingredients & Nutrition
Tofu is a healthy plant-based source of protein, containing all nine essential amino acids. It's made from soybeans which are naturally gluten-free and low in calories. Plus, it's a good source of iron and contains no cholesterol. It's also rich in heart-healthy isoflavones and good fats.
In addition, it's very versatile and easy to cook with, readily taking on the flavor of sauces and marinades.
If you haven't used coconut aminos before, now is the time to start. This versatile ingredient is great for adding to roasted veggies, marinades, sauces, tofu, tempeh, and Asian-inspired dishes. It's even delicious in salad dressings. It's often used in recipes as a low-sodium substitute for soy sauce. Like soy sauce, it has a rich umami quality, but is less salty and slightly sweeter in flavor.
It was once thought that soy foods increase the risk of breast cancer. However, results of recent population studies suggest that soy has either a beneficial or neutral effect on various health conditions. Eating a moderate amount of soy foods does not increase risk of breast cancer — or other types of cancer. Soy is a nutrient-dense source of protein that can safely be consumed several times a week, and is likely to provide health benefits.
Not all brands are are vegan. Traditionally, it is made with shrimp paste so you have to read the ingredients list. Thai Kitchen, and Mekhala brands are vegan.
Yes. Wrap each burger individually and place in layers in a freezer safe container.
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Thai Tofu Burgers with Thai Red Curry Dressing
- 14 ounces extra-firm tofu pressed
- 5 tablespoons flour
- ½ cup fresh basil leaves chopped
- ½ cup diced shallots (about 1 large)
- 1 tablespoon Thai red curry paste vegan (Thai Kitchen)
- ¼ cup fresh cilantro chopped
- 2 tablespoons tomato paste
- 2 teaspoons sriracha
- 1 tablespoon coconut aminos
- Salt to taste
For the dressing:
- ½ cup mayonnaise vegan
- 1 tablespoon ketchup
- 2 teaspoons Thai red curry paste vegan (Thai Kitchen)
- ½ teaspoon fish sauce vegan
- 1 lime juice
- Maple syrup to taste
- Preheat the oven to 400°F.
- Crumble tofu: In a large bowl, crumble the tofu into chunks resembling ground meat.
- Prepare tofu 'meat': Add the flour, basil, shallots, Thai red curry paste, cilantro, tomato paste, sriracha, and coconut aminos. Add salt. Use your hands to incorporate the ingredients and massage into a dough-like texture. Set aside for at least 10 minutes.
- Make the patties: Form about 4 patties, each ½ cup in size. Bake on a non-stick or lined baking sheet for about 7 minutes, or until golden on top. Flip the patties over and bake for about another 7 minutes, or until both sides are golden brown.
- Make the dressing: Meanwhile, prepare the dressing. In a medium bowl, mix the mayonnaise, ketchup, Thai red curry paste, fish sauce, and lime juice. Add maple syrup to taste. Drizzle the dressing over the patties when serving.
- All-purpose flour, whole wheat pastry flour, and chickpea flour will all work in this recipe.
- Tamari or soy sauce can be substituted for vegan fish sauce.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.