Tofu Tuesday: Burger

Freezing changes the texture of tofu, which is sometimes a good thing. It will become sponge like and it’ll absorb flavours easily. After freezing just thaw the tofu and gently squeeze it to remove as much water as you can. To get it really dry you can slice it, put the slices between towels and put a weight on them. We usually just squeeze it with hands. I don’t recommend freezing if you’re planning to make a quiche or something where you’ll need to crumble or bled tofu. Frozen tofu is better for slicing or dicing.

This time we used frozen tofu for burgers. We marinaded the tofu in a chipotle marinade and filled a home made burger bun with them and onion rings, pickles, lettuce, tomato, mustard and vegan mayo.


Tofu Burgers

250 g tofu, frozen and thawed
oil for frying

2 chipotles (in adobo sauce)
1 garlic clove
1 tbsp red wine vinegar
2 tbsp oil
2-3 tbsp water
1 tbsp ketchup
1 tsp oregano
1 tsp thyme
0,5 tsp cumin
2 tsp sugar of syrup

burger buns, onion rings, tomato slices, vegan mayo, mustard, ketcup etc.

Blend chipotles, garlic, vinegar, oil and water until smooth. Add the rest of the marinade ingredients. Marinade sliced tofu preferably overnight. If you can’t wait that long, couple of hours will do. Heat some oil in a pan and fry both sides of the tofu slices until browned. Cut a burger bun half and fill it with tofu and your favourite burger fillings.



One comment on “Tofu Tuesday: Burger

  1. SJ says:

    This sounds delicious. Me and the other half are burger addicts, so we’ll be making this soon!

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