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The Ultimate Tofu Burger 

Photo: Ben Saccone

BY Ben Saccone

PUBLISHED April 29, 2024

This recipe differs from most other tofu recipes you will see, because you do not press the tofu. The moisture in the tofu is critical for hydrating the cornstarch, and later keeping the burgers tender after pan frying. My ideal burger has lettuce, tomato, sauteed onions and mushrooms, and a drizzle of Carolina Gold barbecue sauce, but of course you can pile on whatever you like best.

 

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The Ultimate Tofu Burger 

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Makes 2–4 servings 1x

Units Scale

Ingredients

  • 1 pound extra firm tofu
  • 1/2 cup corn starch
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground oregano
  • 1/2 tsp ground thyme
  • 3/4 tsp salt
  • Plenty of freshly ground black pepper
  • Extra virgin olive oil

Instructions

  1. Remove the tofu from the package, drain it well, and then you’re ready to start: again, do not press the tofu, as required by most recipes.
  2. Turn the block of tofu onto its side, and carefully slice it into three slabs, each about 1⁄2 inch thick. Stack the slabs so they all rest on their widest face, and cut 1⁄4 of the slabs off, so that you create three square slabs of tofu and 3 long tofu sticks. These sticks can become the fourth burger patty, or can be eaten separately. If your tofu is already square, cut it into four equal slabs instead of three.
  3. In a large bowl, mix the cornstarch, spices and herbs, salt, and pepper. Use a dish with high walls to keep your workspace (and yourself) cleaner, as the corn starch tends to puff out of the bowl if you’re not careful.
  4. Heat a large pan over medium-high heat and add enough olive oil to cover the bottom of the pan. We want to make these burgers crispy, and they will soak up a lot of the olive oil.
  5. Add the slabs to the cornstarch-spice mix one at a time, making sure to fully coat each slab. Add each burger patty to the hot oil before adding another one to the cornstarch, being careful not to splash. Fuse the three long tofu sticks together using the coating (you can wet one the edges if you really want them to stick together) and then add them to the pan.
  6. Cook the patties until deep golden brown on one side, then flip and repeat the process. The outside should become a crunchy crust.
  7. Serve the burgers hot on toasted buns, and load them up with all of your usual favorite burger fixings. You’re now ready to enjoy!

— Recipe developed by Ben Saccone

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