The Best Vegan Patties. Healthy, high in protein, and satisfying without weighing you down. Batch cook and freeze. Add them to grain bowls.
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Batch cook these vegan patties for a high-protein addition to any meal. These burgers are made from a light and healthy tofu-quinoa 'meat' that can also be served as a mince. Turn half into burgers and freeze the remainder for a meat crumble that's delicious in salads, grain bowls, or mixed into pasta sauce for extra protein.
This high-protein burger meat recipe was inspired by my 15-minute Asian-inspired Cabbage Stir Fry, as well as this Tofu Taco Meat recipe.
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👩🏼🌾 Ingredients
- Extra firm or super firm tofu
- Quinoa
- Shallots
- Coconut aminos or tamari
- Kale
- Cilantro or basil
- Gochujang or Thai red curry paste
- Tomato paste
- Shallot or onion
See the recipe card for quantities.
🧅 Substitutions
- Tofu - Use super firm and skip pressing your tofu. Otherwise, use extra firm and give it a quick press to remove excess liquid.
- Shallots- instead of shallots use red onion
- Gochujang - use Thai Kitchen or Mekhala brands red curry paste (vegan), or harissa instead
- Coconut aminos - substitute with reduced-sodium tamari or soy sauce
- Kale - substitute with spinach as desired
- Cilantro - use fresh herbs you have on hand
Try these soy-free high-protein patties made from lentils to change things up. For more healthy vegan patties, visit my Vegan Burgers recipe page.
📖 How to Make Best Vegan Patties
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.
Step 1. Cook the quinoa. Set aside.
Step 2. Strip the kale leaves. Pass the stem through the hole of of kitchen tongs to do this quickly!
Step 3. Transfer the kale leaves and cilantro to a food processor Pulse until chopped evenly. Add the tofu chunks and process until the tofu is crumbled and mixed with the greens.
Step 4. Transfer to a large bowl. Add the cooked quinoa, minced shallot, gochujang, tomato paste, and coconut aminos. Mix well until the mixture is fully incorporated.
Step 5. Use a one-third cup measurement of the mixture for each patty. Use your hands to squeeze and shape the patties. Transfer them to a greased or lined baking sheet.
Step 6. Bake for about 7 minutes on each side, or until golden brown. Serve with the best vegan chipotle sauce or my oil-free Avocado Salad Dressing.
✔️ Expert tips
- Use super firm tofu and skip pressing your tofu. Otherwise, press the extra firm tofu to remove excess liquid.
- Depending on the size of your food processor, you may need to pulse the tofu in batches.
- Serving size: This recipe makes 21 vegan patties. One serving is about 3 patties.
- For serving: These high-protein vegan patties are delicious with my homemade vegan Chipotle Sauce.
- For the best way to cook quinoa, visit my blog post on 'How to Cook Quinoa'.
- Cook the quinoa until just cooked. Leave it covered until you are ready to make the patties. This way, it stays moist. It should be moist and not dry to bind the burgers.
- For batch-cooking vegan patties: Prepare the burgers and freeze them in a freezer-safe container cooked or uncooked for up to 3 months. Separate the layers with parchment paper so they do not stick. Or use some of the mixture for burgers and then freeze the remainder to use as mince.
🙋🏽♀️ Recipe FAQs
These vegan patties are high in protein, fiber, and iron and without an excessive caloric density. They leave you feeling satisfied for hours.
Typically, breadcrumbs or panko are used to bind burgers and create a firm texture. Gluten-free, regular, or Italian-style panko all work.
Flax eggs are used for vegan burgers. Mix 1 tablespoon flaxseed meal with 3 tablespoons water for one flax egg. Chia seeds also work as a binder. Mix 2 tablespoons of chia seeds soaked in 3 tablespoons water for one chia egg.
Make sure to pulse the tofu into very small crumbles. Cook the quinoa and leave it covered until you are ready to make the patties. This way, it stays moist. Use your hands to squeeze the mixture together when forming the patties. In addition, make sure to line the baking sheet with parchment paper or grease it with oil so the patties do not stick.
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Vegan Patties
Ingredients
- ½ cup dry quinoa (or 1 ½ cups cooked)
- ½ bunch kale leaves stripped and roughly chopped (about 2 cups)
- ½ packed cup roughly chopped cilantro or ½ packed cup fresh basil leaves
- 2 (14 to 16 ounce) packets extra firm tofu (pressed and drained) or super firm tofu
- 1 large shallot peeled and quartered, or one-half samll onion
- 4 tablespoons Gochujang paste or Thai red curry paste, or harissa
- 4 tablespoons tomato paste
- 2 tablespoons coconut aminos or tamari or soy sauce (preferably reduced sodium)
- Salt to taste
- Chipotle Sauce for serving (optional)
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Instructions
- Cook the quinoa. Set aside.
- Preheat the oven to 400ºF.
- Pulse the kale and cilantro: Transfer the kale leaves and cilantro to a food processor and pulse until chopped evenly.
- Add the tofu: Break the tofu into about 1 ½-inch chunks and add them to the food processor. Process until the tofu is crumbled and mixed with the greens. Transfer the tofu and greens to a large bowl.
- Chop the shallot: Place the shallot into the food processor and carefully pulse until chopped. Do not over process or it will be very bitter. Alternatively, chop the shallot finely using a knife.
- Combine: Transfer the shallot to the bowl with the tofu. Add the cooked quinoa, gochujang, tomato paste, and coconut aminos. Mix well until the mixture is fully incorporated. Add salt to taste.
- Use a one-third cup measurement of the mixture for each patty. Use your hands to squeeze and shape the patties. Transfer them to a greased or parchment-lined baking sheet.
- Bake for about 7 minutes on each side, or until golden brown. Serve with optional chipotle sauce.
Notes
-
- If your patties are not holding well, try adding one flax egg. Combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. Season the 'egg' with a pinch of nutritional yeast if you have some.
- For batch-cooking: Prepare the burgers and freeze them in a freezer-safe container cooked or uncooked for up to 3 months. Separate the layers with parchment paper so they do not stick. Or use some of the mixture for burgers and then freeze the remainder to use as mince.
- Depending on the size of your food processor, you may need to pulse the tofu in batches.
- Serving size: This recipe makes 21 vegan patties. One serving is about 3 patties.
- For the best way to cook quinoa, visit my blog post on 'How to Cook Quinoa'.
- Cook the quinoa until just cooked. Leave it covered until you are ready to make the patties. This way, it stays moist. It should be moist and not dry to bind the burgers.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Nancy says
Hi. Harissa paste?
Thank you
Nisha Melvani, RDN says
Yes
Alisha Adatia says
Tastes great....but my patties fell apart while flipping. I cooked for 10min on one side before flipping, but it still started to crumble. I used extra firm tofu that I pressed. What can I do next time to prevent it from crumbling? Is there something i can use as a binder? Thanks
Nisha Melvani, RDN says
Hi. Try adding one flax egg next time. Combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. Season it with a pinch of nutritional yeast if you have some.
vglvr says
These were delicious-savory and herby tasting! They crisped up nicely. I made them with chopped baby kale, cilantro, and gochujang. I will definitely make again. Thank you!
Nisha Melvani, RDN says
Yay! So glad these patties were a success. Thank you.
Shannon says
These are really good! I made patties but prefer them as a mince as you say in tomato sauce for pasta. Is the nutrition information based on serving size of 3 patties? I really like your high protein options. I’m 49 and trying to incorporate the 20-30 grams protein per meal and 0.7 -1 grams protein per pound of body weight as I’m battling weight gain around my middle which ive never had in the past! I plan on trying your high protein crunch salad next! Thank you!
Nisha Melvani, RDN says
Hi. Yes the protein is for one serving (3 patties). I think you will enjoy the crunch salad as well as this one:
https://cookingforpeanuts.com/high-protein-meal-prep-salad/
Lanore says
I pressed the tofu, which was firm, not super firm. I was unable to get patties to stick together so I added dried potato flakes...they still did not hold together in the oven. They taste good, though. I'm disappointed that they didn't make a patty. They would work better as a filling for something, like tacos, burritos, or pita.
Nisha Melvani, RDN says
Hi. I have found they bind really well. Did you drain the tofu well after pressing? Extra-firm is better that firm.
HEATHER ALEJANDRO says
This looks amazing! I’ve never had gochujang before. How spicy is it typically on a scale of 1-5? I understand each brand will differ, but just so I have an idea. Thank you!
Heather
Nisha Melvani, RDN says
Hi. I would say about a 2 to 3 on average.
Susan says
Again another great tasting recipe I made last night.
Followed recipe to a tee, read all the tips and truly great tasting and looked exactly like the photo.
I was looking to make a fish burger and this is a winner
Thank you
I’m now going to work my way thru your other patties
I’m beyond excited I’ve found your site
Nisha Melvani, RDN says
Awww so happy to hear this! Thank you.
Jasson says
Very nice recipe chef 👍👌👏. I just had them for lunch, yammy 😋. Thank you for your effort 🌞😎.
Nisha Melvani, RDN says
Awww thanks so much:)
Anna Sijeric says
I love the taste of these., but why did mine fall apart when trying to flip ?🤔
Nisha Melvani, RDN says
Your tofu may have been too moist. If you do not use super firm tofu, give the block a quick press and pat it dry first.
Anna Sijeric says
Thank you will try that next tome 😊
Nisha Melvani, RDN says
Yay!
Jen says
Delicious and easy to put together! I’ll be making these regularly.
From froze can they go straight in the oven? Could these also be fried?
Nisha Melvani, RDN says
Hi! Yes to both! Thank you for leaving a comment.
Inna says
I ended up with only 10 instead of 21:)
Nisha Melvani, RDN says
Yours must have been larger?
Cathi says
Can't wait to make these patties, but, I don't have a food processor. Can I just cut up or crumble tofu into small chuncks (how small)? Would shredding the tofu work?
Nisha Melvani, RDN says
Yes you can grate it or crumble, and then use your hands.
Dawn Dixon says
I LOVE making these patties one favorite go to foods! So easy! Thank you Nisha for sharing your recipes 😊 ❤️
Nisha Melvani, RDN says
I'm so glad you enjoyed them. Thank you.
todd a grice says
We are addicted to this recipe and make sure you use the Chipotle Sauce. We did NOT change anything. I struggle with getting even size patties (no big deal, right), well my wife suggested I use an ice cream scooper and it works GREAT! Thanks Nisha!
Nisha Melvani, RDN says
Ice cream scoopers are not just for ice cream:) Thanks so much for your comment. So happy to know you are enjoying them.
Heidi says
So easy and delicious! Making my second batch today. Highly recommend for a filling, tasty, high protein meal.
Nisha Melvani, RDN says
Yayyy! Thank you and enjoy!
alan says
As fresh kale is not always available, how might one adjust for the use of frozen kale? Thanks!
Nisha Melvani, RDN says
I would substitute with chopped fresh spinach instead.
Maria says
They were a very nice surprise. The whole family liked them! I will be making them again for sure!
Nisha Melvani, RDN says
I'm so glad to hear that. Thank you for taking the time to comment.
Q says
This patty is very tasty and love that is nutritious. Thank you.
Nisha Melvani, RDN says
Thank you. It's one of my favorite patty recipes. So glad you enjoyed them.
Gia says
Would a can of garbanzos work instead of tofu? I love tofu— I just don’t always keep it on hand.
Nisha Melvani, RDN says
I haven't tested this option. I will make chickpea. burgers soon!
Susan Hess says
I really liked these patties. I would like to know what you mean when you say to use some of it as "mince". Do you mean stir fry like sofrito? Is that an Australian use of the word? Thank you
Nisha Melvani, RDN says
Yes exactly! I enjoy it that way too. Thank you.
Sue Schmidt says
Could I use spinach instead of kale? Thanks for the great ideas!
Nisha Melvani, RDN says
Yes! Absolutely.
Irene says
How much cooked quinoa would I need? I batch cook quinoa so I always have some on hand. You only give dry measurements. Thanks!
Nisha Melvani, RDN says
Hi. 1 1/2 cups cooked.
Awani Pandya says
Great idea will try this weekend! How do you batch prep this ? Can this be frozen and used ?
Nisha Melvani, RDN says
Hi. You can prepare the burgers and freeze them in a freezer-safe container cooked or uncooked. Separate the layers with parchment paper so they do not stick. Or use some of the mixture for burgers and the freeze the remainder to use as mince.