49 Ratings
  • 5 star values: 21
  • 4 star values: 14
  • 3 star values: 8
  • 1 star values: 3
  • 2 star values: 3

This recipe uses tofu that has been frozen for 72 hours and then quickly defrosted. Onion, celery and cheese make these burgers delicious. This is a family favorite at the Silverwolfs' den. Serve in place of meat as a main entree or place on a bun along with your favorite toppings: lettuce, onion, tomato, mayo, etc. These burgers can also be baked in an oven preheated at 350 degrees for 30 minutes rather than frying.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Place tofu in freezer 72 hours ahead of time. To thaw, fill a large saucepan with water and bring to a simmer. Leave tofu in package and place in water for about 20 minutes.

    Advertisement
  • While tofu is thawing, heat 2 teaspoons vegetable oil in a small skillet. Saute onion and celery until soft and lightly browned. Place in a medium bowl and set aside.

  • When tofu is thawed, squeeze out excess water. Chop tofu finely and place in bowl with onion and celery. Mix in egg, cheese, salt and pepper until thoroughly combined.

  • Heat a large skillet over medium-high heat and pour in 1/2 cup vegetable oil (oil should be 1/4 inch deep). Drop tofu mixture into pan in 6 equal portions. Flatten with a spatula to form patties. Fry for 5 to 7 minutes on each side, until golden.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

151 calories; 11 g total fat; 28 mg cholesterol; 59 mg sodium. 4.1 g carbohydrates; 11.3 g protein; Full Nutrition


Reviews (39)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/23/2003
These are very tasty! I used Nasoya five spice seasoned tofu and they were wonderful. I served them like hamburgers with lettuce tomato onion ketchup etc. My boyfriend loved them and he hates all vegetables:)
(31)

Most helpful critical review

Rating: 1 stars
01/06/2010
It didn't turn out at all for me. They didn't stick together at all. It turn out as mush when i tried to fry them.
(4)
49 Ratings
  • 5 star values: 21
  • 4 star values: 14
  • 3 star values: 8
  • 1 star values: 3
  • 2 star values: 3
Rating: 4 stars
11/13/2006
I did not freeze tofu but instead put it in a colander and drained in the fridge for five hours. Then I crumbled it into chunks before mixing in other ingredients. If you use extra-firm tofu it gets firm enough without freezing to be shaped into patties. I added two tbs of cornstarch as an additional binding agent. I also added miso (soy bean paste) for extra flavor. Added also shiitake mushrooms stir-fried with diced carrots. These patties are good even cold. My husband who never cared for tofu eats them.
(107)
Rating: 3 stars
08/06/2003
These are pretty good burgers...but there are way better tofu burgers out there. I baked these as the recipe suggested and they came out great...I couldn't bring myself to fry them in that much oil...kind of defeats the purpose of eating tofu in the first place!!
(80)
Rating: 5 stars
02/23/2003
These are very tasty! I used Nasoya five spice seasoned tofu and they were wonderful. I served them like hamburgers with lettuce tomato onion ketchup etc. My boyfriend loved them and he hates all vegetables:)
(31)
Advertisement
Rating: 5 stars
11/18/2005
As a Peace Corps volunteer Im always looking for easy vegetarian recipies that can be made with basic ingredients. These burgers were fantastic and even worked out in improvised conditions. I added mushrooms and peppers since celery doesnt exist here and that was fine. Then baked them in the oven for about an hour making sure each side was browned. Ill make these often thanks!
(23)
Rating: 5 stars
09/10/2005
I had a hard time getting these to stick together so I added a torn up bread roll to the mix and it worked great. I also cooked these in the oven. Yummy!
(18)
Rating: 4 stars
08/15/2011
I am currently moving to tofu and made this for me and my boyfriend. We love it. I used the baking method and had some variations: Squeezed the water out of the tofu for 20 min between plates & paper towels Then soaked the tofu in beef stock for 20min before crumbling into the baking pan Sauteed green peppers instead of celery Add fennel seed for a more meaty flavor Add cumin chili powder and red pepper flakes to add spice(we like spicy) With the cheese and egg it will do well in the oven. Used 2 eggs instead of one to make it bind a little more.
(11)
Advertisement
Rating: 4 stars
01/23/2005
Like another reviewer I used chopped shitake in place of the celery and added some chili powder. I also added an additional half egg I had sitting in my fridge. Even with the extra egg the final mixture didn't stick together and there seemed no hope of making anything remotely resembling patties. I greased a two quart baking pan packed the mixture in baked it according to directions and cut it into squares instead. The end result is good and I'll probably make it again but it's really more like a casserole than a burger.
(10)
Rating: 5 stars
05/13/2003
I thought it was fabulous. I served it on a bun with some barbeque sauce.
(10)
Rating: 4 stars
05/05/2009
These tofu 'burgers' were great! Warranted getting them to hold together was a challenge (I added a dash of bread crumbs) but once they were in the pan the oil kept them all in individual patties. I did add a little Adobo seasoning parsley and finely chopped red cabbage (in place of the onion) and about a tsp of dried minced onion. The consistency was a little more "fried chicken sandwich" than "burger" but delicious all the same and the whole family including the meat-eaters loved them.
(9)