Tofu Burger Patty

First of all, I just want to say that after 3 days of researching and experimenting on how to make a great vegan tofu patty, I have the utmost respect for those who gave up meat and decided to follow a more environmentally sustainable path. When I made this recipe, I tried my best to keep it simple with easy to find ingredients, while mimicking the taste and texture of meat, with a similar amount of essential nutrients. Since this recipe has a lot of steps, you can make a lot of them and keep them in the freezer, and reheat them when you need them. This recipe makes 3 -4 patties.

You’ll need:

  • 340g/12oz firm tofu
  • 110g/4oz crimini mushroom
  • 85g/3oz breadcrumbs
  • 50g/2 oz dried kidney beans (or any beans you like, I choose kidney beans because they are rich in iron)
  • 1 tbsp ground flax seed & 3 tbsp water(if you are vegetarian, just use an egg)
  • 1 tbsp olive oil
  • 2 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp salt
  • OPTIONAL: 1 tsp marmite or vegemite (it’s a yeast extract that adds a meaty flavor to the patty, it’s also very salty, so don’t put any salt in the mixture. It might be hard to find them in the US (Amazon maybe?), but they are pretty common in Europe and Australia)

Hot to make this

  1. Soak the kidney beans overnight in cold water, rinse and boil them the 2nd day, drain the beans then mash them into a thick paste
  2. Ground some flax seed into a fine powder, then mix 1 tbsp of the powder to 3 tbsp of cold water, mix evenly, then place in the fridge for 15 min or until it thickens
  3. Mince the mushrooms and cook them in a pan with some oil over medium heat for about 5 min
  4. Wrap the tofu with a tea towel or linen/cheesecloth, then squeeze out as much water as you can, an easy way to do this is to twist the 4 corners together and continue twisting them, the water will be pushed out slowly due to pressure. In the end, the tofu should have the texture of very wet sand
  5. Then, mix the dried tofu, mushroom, bean paste, flax water mix, breadcrumbs, olive oil,  black pepper, garlic powder, salt and marmite/vegemite(optional), mix them until everything are evenly distributed. You can blend them a little more in a food processor for a smoother texture, but the difference is not very significant
  6. Press them in a large cookie cutter into the desired shape and size, you can use your hand but the result tends to crack and crumble at the end
  7. You can either place them on an oiled parchment paper over a baking tray and bake them in a 175C/350F oven for 20 min, the advantage of this is that it’s healthier and you can make a large amount of it at once. Or you can pan fry them in some oil over medium-high heat for about 3 min each side, you get a better crust this way, but’s not very efficient if you are making these in large quantity
  8. Serve them over some buns or bread with whatever you want

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