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Recipe

Spicy Thai Tofu Burgers

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Scott Phillips

Yield: Makes 8 burgers

Don’t hide this pretty, veggie-packed patty in a bun; serve it on a Thai-inspired salad of chopped lettuce tossed with bean sprouts, grated carrot, and chopped fresh mint and cilantro. Thin some Miso Mayonnaise with a little water and lime juice and drizzle it over all, or use your own favorite Asian dressing.

Ingredients

  • 1/3 cup quinoa, rinsed
  • 2/3 cup vegetable broth
  • 1 14-oz. package extra-firm tofu, cut into 1/2-inch slabs
  • 1/2 cup panko
  • 1/2 cup finely chopped scallion
  • 1/2 cup coarsely grated carrot
  • 1/2 cup dry-roasted peanuts, finely chopped
  • 1/4 cup vegan Thai red curry paste, such as Thai Kitchen or Taste of Thai brands
  • 1 Tbs. Sriracha
  • 2 Tbs. chopped cilantro
  • 2 tsp. finely grated lime zest
  • Kosher salt and freshly ground black pepper
  • 2 large eggs, beaten
  • 2 Tbs. canola oil

Nutritional Information

      Calories (kcal) : 200
      Fat Calories (kcal): 110
      Fat (g): 13
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 45
      Sodium (mg): 470
      Carbohydrates (g): 15
      Fiber (g): 2
      Protein (g): 10

Preparation

  • Combine the quinoa and vegetable broth in a 1-quart saucepan. Bring to a boil over high heat. Reduce the heat to low, cover, and cook until the broth is absorbed, 12 minutes. Remove from the heat and keep covered for 10 minutes. Transfer to a large bowl.
  • Meanwhile, layer paper towels on a large rimmed baking sheet, arrange the tofu slabs about an inch apart, and top with another double layer of paper towels. Place another baking sheet on top of the tofu and weigh it down with cans for about 30 minutes to press excess moisture from the tofu.
  • Crumble the tofu into pea-size pieces and add to the quinoa. Mix in the panko, scallion, carrot, peanuts, curry paste, Sriracha, cilantro, and zest. Season to taste with salt and pepper. Stir in the eggs. Chill the mixture for least 30 minutes or up to 4 hours.
  • Portion the burger mixture into 8 balls. With moistened hands, form into 3-1/2-inch patties.
  • Heat the canola oil in a 12-inch nonstick skillet or cast-iron pan over medium heat. Add the burgers, reduce the heat to medium low, and cook until browned on one side, 3 to 4 minutes. Gently flip with a thin spatula and cook until browned and heated through, another 3 to 4 minutes.

Make Ahead Tips

Wrapped well in plastic, the shaped, uncooked burgers keep in the fridge for a few days. You can also freeze them for up to 3 months. Frozen burgers may be a bit more crumbly in the pan, but they’re still more delicious than the ones from a box. Cook frozen burgers straight from the freezer a little lower and a little longer.

Reviews

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Reviews

  • user-3347390 | 11/09/2015

    I love these! They are a bit crumbly as this recipe is written, but there are easy fixes. I use three eggs instead of two, and omit the oil when frying. Cook them in a high quality non-stick pan for 4 minutes each side and they hold together well, although you still need to be gentle. Another good option is to use flax instead of egg. I use one tablespoon flax to 3 tblsp water. Mix and let sit a few minutes before adding. It's like cement and they REALLY hold together well. Use red quinoa for some added color. I work in an organic food co-op and deli and these have become the best seller. Use gluten free panko instead of regular and you've covered vegans and the GF crowd. I find the texture of the burger using eggs is nicer, but hey, they are great using any of the above options!

  • user-3347390 | 11/09/2015

    I love these! They are a bit crumbly as this recipe is written, but there are easy fixes. I use three eggs instead of two, and omit the oil when frying. Cook them in a high quality non-stick pan for 4 minutes each side and they hold together well, although you still need to be gentle. Another good option is to use flax instead of egg. I use one tablespoon flax to 3 tblsp water. Mix and let sit a few minutes before adding. It's like cement and they REALLY hold together well. I work in an organic food co-op and deli and these have become the best seller. Use gluten free panko instead of regular and you've covered vegans and the GF crowd. I find the texture of the burger using eggs is nicer, but hey, they are great using any of the above options!

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