Tofu Burger

2 Reviews
100% would make this recipe again

Preparation : 15 min Cooking : 30 min
420 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Vegan
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly


parchment paper
1/3 cup rice, long grain 65 g
130 g firm regular tofu, cut into dices 2/3 cup
2 cloves garlic, coarsly chopped
3 green onions/scallions, coarsly chopped
1/2 cup Italian parsley, fresh, coarsly chopped 40 g
1 tbsp soy sauce 15 mL
1 tsp paprika 3 g
4 drops Tabasco sauce 0.63 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 serving Egg Replacer
2 tbsp canola oil 30 mL
2 slices bread, whole wheat 70 g
1 tbsp ketchup 16 g

Before you start

A blender or food processor will be very useful.


  1. Preheat the oven to 175ºC/350ºF. Line a baking sheet with parchment paper. Cook the rice, then let it cool down a few minutes. Prepare the Egg Replacer, then set aside.
  3. In a food processor combine the rice, tofu, garlic, green onions, parsley, soy sauce, paprika, and Tabasco sauce, then pulse until coarsely ground. Adjust the seasoning.
  5. Transfer to a bowl and stir in the Egg Replacer. Shape the dough into patties (2 per serving).
  7. Heat the oil in a pan over medium-high heat. Cook the patties on one side for about 4 min, until golden, then gently flip and cook on the other side for about 5 min.
  9. Transfer the burgers to the prepared baking sheet and cook in the middle of the oven for about 30 min, or until they are firm and cooked through on the inside.
  11. Serve the burgers on bread and top with a spoonful of ketchup.

Nutrition Facts Table

per 1 serving (250g)


% Daily Value




19 g

28 %

Saturated 1.9 g
+ Trans 0.2 g

11 %


0 mg


480 mg

20 %


50 g

17 %


6 g

24 %


10 g

Net Carbs

44 g


18 g

Vitamin A

39 %

Vitamin C

36 %


18 %


30 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Iron, Magnesium, Manganese, Niacin, Selenium, Vitamin A, Vitamin E, Vitamin K
Good source of  :
Calcium, Copper, Fibre, Phosphorus, Potassium, Vitamin B1, Vitamin B6, Vitamin C, Zinc
Source of  :
Omega-3, Pantothenic Acid, Vitamin B2


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables ½
Meat and Alternatives 1
Fats 3 ½

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Members' Reviews

2 Reviews (2 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Soy | Main courses/Entrées | Sandwiches | Source of Omega-3 | Vegetarian | High Iron | Vegan | Halal | High Fibre | High Calcium | Kosher | Bake

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