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Sunday, June 29, 2014

Ginger Tofu Burgers

In Arcata, CA, the town that I went to college in, there is this tofu company that makes these delicious tofu burgers. The tofu burgers are EVERYWHERE! In the stores, at restaurants, even at the university. Lately I have been craving these deliciously flavored burgers, but considering I am over 3,000 miles away, there is a bit of a dilemma. This inspired me to try and duplicate the Tofu Shop's Baked Tofu Vegie Burgers

These vegan burgers are simple, healthy, and very versatile. With only about 150 calories per burger, you have no reason to worry about counting calories.

Open Face Bun-less Homemade Ginger Tofu Burger with a side of Spicy Mayo
1 package firm or extra-firm tofu, pressed
1 small onion, diced
1 c shredded carrots
3 tbsp extra fine cornmeal
2 tbsp ginger, minced
1 tbsp garlic, minced
1 tbsp liquid aminos, or soy sauce
2 tsp garlic powder
1/4 tsp cayenne pepper

Preheat oven to 375 degrees F.

Make sure that the tofu is pressed. This means that the excess liquid is pressed out of the tofu. To do this, open the package, drain the liquid, and place the tofu into a sealed zip locked bag. Place weighted objects (plate, filled plastic containers, etc.) on the tofu and allow the tofu to sit for about an hour until excess liquid is pressed out.

Crumble the tofu into a mixing bowl and combine the rest of the ingredients. Form the mixture into burger patties (I recommend 1/2 c mixture per burger). Place patties on a cookie sheet that has been greased with non-stick spray. Spray over each burger with non-stick spray. Cook for 30 minutes, flip each patty, and cook for another 10 minutes or until burger is golden and slightly crispy. Enjoy!


  • Lose the bun and use lettuce leaves instead (as pictured) for a gluten-free alternative to a traditional burger.
  • Serve sliced over a fresh salad to add more crunch and flavor.
  • Add other vegetables to the mixture (corn, green onions, bean sprouts, etc) for your own twist.

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