- 2 (400 g) Firm tofu block
- 1 (85 g) Onion
- 2 Garlic cloves
- 1 ( 170 g.) Zucchini
- 100 g. Carrot
- 30 g. Rice Flour
- 3 tbsp. Psyllium Husk
- 1 tbsp. Nutritional yeast
- 4 g. Tamari sauce
- 1 tbsp. Dijon mustard
- 30 g. Baby Spinach
- 1 tsp. Smoked sweet paprika
- 1/2 tsp Cumin seeds
- 25 g. Sunflower seeds
- Salt and Pepper
I love having hearty, satisfying tofu burger patties for dinner with sweet potatoes, rice, gluten-free bread, fresh salads or as a snack on its own. Completely gluten-free and easily can be fried without oil, if you have a good non-stick pan! They are very substantial thanks to not only the high amount of tofu but also different vegetables in them.
I find burger patties are really good when there is some texture to them. These tofu burger patties are mildly crunchy because the vegetables are slightly firm, not completely soft and have that minced consistency, where you can see every little piece of what’s inside your burger when you cut it. Whole sunflower seeds, which we add in lastly add to the great texture! Soft tofu pairs so well with crunchy seeds and vegetables in these burger patties, that is why it is important not to over blend the mixture while preparing it.
In order to make these beautiful tofu burger patties hold together well, we need a good egg replacement. After different trial and error batches, I concluded that psyllium husk in combination with a little bit of rice flour helps the patties to hold the best! No need to dilute in water, just add the psyllium husk powder straight into the tofu mix and make sure that it is well distributed throughout the mix. If you have psyllium husk flakes and not the powder, it night clumb. I recommend to drink it up into a powder first and then add to the dish.
Alternatively, you may use ground flax seeds as a substitute, but I find that you will need a lot more flax seeds in this case than just 3 tbsp. of psyllium husk.
As we all know, tofu has no particularly strong flavor to it and absorbs all the flavors very well. That is why adding spices, miso paste and garlic is the key. They give a character to the patties and make them stand out. The vegetables, of course, add their aroma as well. To make these patties taste great, I have added nutritional yeast, tamari sauce, dijon mustard and the spices – cumin, paprika, ground black pepper, and salt. The patties have a nice, rich aroma, with some sweetness in them.
If you are interested in another vegan, healthy and easy gluten-free burger patties recipe, check out these Baked Lentil Burger Patties.
Please share, like and leave your comments down below! I would be happy to hear your feedback and how my recipe turned out for you!
Mix all up!
1. Add all the vegetables to the blender or a food processor and process shortly (on low) until the vegetables look minced;
Form the Patties
Fry them Up!
1. Preheat a large non-stick pan (add some oil if you wish) on medium-high heat;