Tofu burgers with Sriracha sauce recipe

CLICK TO RATE
(No ratings)

tofu burger
(Image credit: Future PLC)
  • Low-fat
  • Vegan
  • Vegetarian
  • healthy
Makes4
SkillEasy
Preparation Time10 mins plus chilling
Cooking Time15 mins
Total Time25 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories361 Kcal18%
Fat8 g11%
Saturated Fat1.5 g8%
Carbohydrates54 g21%

You can make our tofu burgers in two easy steps with less than 10 ingredients.

Our vegan tofu burgers have a deliciously spicy kick thanks to the addition of Sriracha. If serving vegans or vegetarians, make sure you cook these on a part of the BBQ that meat hasn’t been cooked on.

Ingredients

  • 280g pack firm tofu, drained
  • 2tbsp sriracha
  • Small bunch coriander, finely chopped
  • 1 shallot, very finely chopped
  • 1tbsp soy sauce
  • 50g (13/4oz) panko breadcrumbs
  • 3 sprigs mint, leaves picked and finely chopped
  • 4 vegan burger buns

Accompaniments of your choice

  • we like fried onions and burger relish

WEIGHT CONVERTER

grams
to
cups

Method

  1. Grate the tofu into a large bowl. Add in the sriracha sauce, coriander, shallot, soy sauce, panko breadcrumbs and mint. Mix to combine and then, using your fingers, squeeze the mixture together to combine it well. Form four equal patties and chill for 20mins before cooking.
  2. Cook on the BBQ for a few mins each side, until cooked through. These can also be fried to cook them - only use a little oil (around 1tsp) and cook for 5-8 mins each side until cooked. Serve in burger buns with your favourite accompaniments.

Top tips for making tofu burgers

If the mixture remains crumbly after working for a few mins, add a little more sriracha sauce (1/2tbsp at a time) to bring it together. The mixture should not be wet but should hold together when you form a burger patty.

You might also like...

Veggie burger recipes

Weight Watchers' halloumi burgers (opens in new tab)

Beetroot burgers (opens in new tab)

Former Assistant Headteacher, Samuel has a BSc in Food from the University of Birmingham and is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. His work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel has also consulted on a number of best-selling food and drink books, and was a nutritional consultant for BBC’s Eat Well for Less.