Serves 6
55 min
Scarborough Fair Tofu Burger
Recipe GLPR932b01d9e73fe8
A plant-based burger infused with the classic herbs of parsley, sage, rosemary, and thyme. Extra-firm tofu is combined with textured vegetable protein, seeds, and aromatic garlic to create a hearty, flavorful patty with a satisfying texture. Baked until golden, these burgers are packed with protein and fiber, making them a nutritious meat-free option.
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Ingredients
1 tablespoon dried parsley
1 tablespoon dried sage
1 tablespoon dried rosemary
1 tablespoon dried thyme
12 ounces extra-firm tofu, drained and pressed
1 cup textured vegetable protein (TVP) granules
1 cup vegetable broth
2 tablespoons minced garlic
2½ tablespoons ground flaxseed
3 tablespoons water
¼ cup hulled sunflower seeds
¼ cup hulled pumpkin seeds
Salt to taste
Black pepper to taste
Directions
Grind the dried parsley, sage, rosemary, and thyme together using a spice grinder or clean coffee grinder until finely powdered. Set aside.
In a large mixing bowl, crumble the drained and pressed tofu with your hands into smaller pieces. Add the herb powder and mix thoroughly, pressing gently to help the herbs infuse into the tofu. Let the mixture sit for 5-10 minutes to allow the flavors to meld together.
Prepare the TVP by combining the granules and vegetable broth in a microwave-safe bowl. Cover tightly with plastic wrap and microwave for 5-6 minutes until the broth is fully absorbed. Alternatively, bring the broth to a boil, pour it over the TVP, cover, and let sit undisturbed for 10 minutes.
In a small bowl, stir together the ground flaxseed and water, then let sit for 2 minutes to thicken slightly.
Once the TVP is cool enough to handle, add it to the tofu mixture along with the minced garlic, flaxseed mixture, sunflower seeds, and pumpkin seeds. Add salt and black pepper to taste. Mix everything together thoroughly using your hands until well combined and the texture is smooth and cohesive. The mixture should hold together easily when shaped.
Divide the mixture into 6 equal portions and form each into a patty approximately ½ inch thick. Place on a plate and refrigerate for at least 30 minutes, or until ready to cook. (The burgers can also be cooked immediately if preferred.)
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Arrange the formed patties on the prepared baking sheet. Create a tent with aluminum foil and loosely cover the patties (tent should not touch them directly). Bake for 15 minutes.
Carefully flip each patty and re-cover with the foil tent. Bake for an additional 15 minutes until the burgers are set and lightly browned on the exterior.
Remove from the oven and let cool for 2-3 minutes before serving. Serve on burger buns with your desired toppings such as lettuce, tomato, vegan mayo, and other condiments.
