Ingredients
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For the burgers:
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1 block extra firm tofu (about 1 pound), drained and crumbled
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1 cup sliced cremini or white button mushrooms
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1/2 cup chopped green onions (white and light green parts only)
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1/2 cup slivered almonds, roughly chopped
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1/2 cup gluten-free breadcrumbs (prepared from fresh or store-bought bread)
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2 tablespoons gluten-free all-purpose flour
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon garam masala
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1/4 teaspoon red pepper flakes
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1/4 teaspoon salt
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1 large clove garlic, minced
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For the sauce:
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1/4 cup natural unsweetened soy sauce
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1 tablespoon maple syrup or agave nectar
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1 tablespoon rice vinegar
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1/2 teaspoon cornstarch
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1/4 teaspoon salt
Directions
Subtitle: Budget-Friendly, Gluten-Free, High-Protein, Kid-Friendly, Low-Carb, Oil-Free, Quick & Easy, Seasonal, Soy-Free, Whole Foods Plant-based
Description: These flavorful veggie burgers are packed with umami goodness from fermented mushrooms, tofu, and savory spices. They’re gluten-free, high-protein, and kid-friendly, making them a perfect addition to any meal!
Ingredients:
For the burgers:
1 block extra firm tofu (about 1 pound), drained and crumbled
1 cup sliced cremini or white button mushrooms
1/2 cup chopped green onions (white and light green parts only)
1/2 cup slivered almonds, roughly chopped
1/2 cup gluten-free breadcrumbs (prepared from fresh or store-bought bread)
2 tablespoons gluten-free all-purpose flour
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1 large clove garlic, minced
For the sauce:
1/4 cup natural unsweetened soy sauce
1 tablespoon maple syrup or agave nectar
1 tablespoon rice vinegar
1/2 teaspoon cornstarch
1/4 teaspoon salt
Instructions:
Step 1: Prepare the burgers
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the drained and crumbled tofu onto a clean kitchen towel and gently wring out as much liquid as possible. Transfer the tofu to a medium bowl.
Add the sliced mushrooms, green onions, almonds, breadcrumbs, flour, cumin, coriander, garam masala, red pepper flakes, salt, and black pepper to the bowl with the tofu. Mix well to combine everything into a thick mixture.
Divide the mixture into four equal portions and shape each portion into a patty about 1/2 inch thick. Place the patties on the prepared baking sheet. Bake for 10 minutes. Flip the patties and continue baking for another 5-10 minutes, until golden brown. Set aside.
Step 2: Make the sauce
While the patties are cooking, prepare the sauce. In a small bowl, whisk together the soy sauce, maple syrup or agave nectar, and rice vinegar. Add the cornstarch slurry and mix well. Set aside.
Step 3: Assemble the burgers
Split the buns and place them cut side down on the baking sheet to toast for about 2 minutes, or until golden brown.
To assemble the burgers, spread some of the prepared sauce on the bottom halves of the toasted buns. Top each burger with arugula leaves, tomato slices, pickles, and any other desired toppings. Close with the top bun and serve immediately.
Note: You can also grill or pan-fry the burgers if you prefer. Just adjust the cooking time accordingly.
Serving size: Makes 4 burgers
Servings per recipe: 4
Calories per serving: About 275
Total fat: About 18g
Saturated fat: About 2g
Cholesterol: About 5mg
Sodium: About 300mg
Carbohydrates: About 20g
Fiber: About 7g
Protein: About 10g
Steps
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1
Done
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Step 1: Prepare the burgers |
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2
Done
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Step 2: Make the sauce |
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3
Done
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Step 3: Assemble the burgers |
