Thai Tofu Burgers
These Thai Tofu Burgers are the ultimate vegan tofu burgers. They're rich in protein and packed with flavor. Served with Thai curry dressing.
Servings: 4 people
Calories: 192kcal
Equipment
- Oven or airfryer
Ingredients
- 14 ounces extra-firm tofu pressed (or super firm tofu)
- 5 tablespoons flour (see notes)
- 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 or parsley, chopped
- 2 tablespoons tomato paste
- 2 teaspoons sriracha
- 1 tablespoon coconut aminos or tamari or soy sauce
- Salt to taste
Optional for the dressing (see notes):
- ½ cup mayonnaise vegan
- 1 tablespoon ketchup
- 2 teaspoons Thai red curry paste vegan (Thai Kitchen)
- ½ teaspoon fish sauce vegan (optional)
- 1 lime juice
- Maple syrup to taste
Instructions
- 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 (or use healthy Thai Dressing in notes below). 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.
Notes
- Nutrition facts: This recipe makes approximately 4 burgers. Nutrition facts are based on a single patty and do not include the optional dressing.
- Use super firm tofu for maximum protein—no pressing required.
- Flour: All-purpose flour, whole wheat pastry flour, gluten-free flour, and chickpea flour will all work in this recipe.
- Fish sauce - substitute with tamari or soy sauce
- Use a food processor (optional) to quickly crumble the tofu into fine, even pieces for better binding.
- Thai red curry dressing - substitute the dressing with this popular Thai Dressing on my site.
- Batch prep: These wraps freeze well. Let them cool completely, then layer between parchment and freeze in a zip-top bag or glass container.
Nutrition
Calories: 192kcal | Carbohydrates: 12g | Protein: 17g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 213mg | Potassium: 253mg | Fiber: 4g | Sugar: 2g | Vitamin A: 943IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 2mg
