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Almond-Tofu Veggie Burgers


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Almond-Tofu Veggie Burgers 0 Picture


  • 2 cloves, garlic peeled
  • 1 (2-inch) piece fresh ginger peeled and cut into chunks
  • 1/4 c roller oats
  • 1/2 c dr- toasted almonds
  • 1/4 t salt
  • 10 oz extra-firm tofu ( not silken) drained
  • 1 egg
  • 1 T tamari
  • 2 t toasted sesame oil
  • 2 T rice vinegar divided
  • 1 T extra-virgin olive oil
  • 1/2 green onions, white and light green parts, thinly sliced
  • 1/4 c cornmeal



Step 1

Preheat oven to 425 degree. Lightly oil a 9 X 13 inch baking dish . Place garlic and ginger in food processor; process until very finely chopped. Transfer to a small bowl.

Wipe out food processor until dry; then add oats and grind finely. Add almonds and pulse until finely chopped . Add salt, tofu, egg, tamari, sesame oil and 1 T rice vinegar; puree until smooth, scraping down sides as needed. Mixture will be quite thick.

Place a large skillet over medium hight hear. Add olive oil: once hot, add onion and saute 3 minutes. Add garlic, ginger & carrot; saute 2 minutes. add green onions and remaining 1 T rice vinegar: cook 1 minute more, scraping up browned bits. Add carrot mixture to tofu mixture in food processor: pulse until just combined. Season wtih salt and pepper.

Place cornmeal in a swallow dish. With lightly oiled hands, form tofu and veggies mixture into lg patties about 1/2 inch thick: coat in cornmeal (patties may fall apart a bit during cornmeal coating: if this occurs, just pat them back together) Place in baking dish, set on bottom rack & bake 5 minutes. Swithch to broiler and broil 3 minutes; flip and broil 3 minutes more, until lightly browned and firm/


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