Tex-Mex tofu burgers
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This easy vegan burger comes together in a flash, with no need for a food processor or blender. Simply crumble the tofu, mix with seasonings and binders, and form into patties. If you can find refrigerated vacuum-packed tofu, which is not packed in water, you won’t need to drain it. You should avoid silken, shelf-stable tofu, which will be too soft to work here.
Ingredients
Extra firm tofu
12 oz, or super-firm tofu
Scallions
⅓ cup(s), chopped or sliced, chopped
All-purpose flour
2½ Tbsp
Reduced sodium taco seasoning
2½ Tbsp
Yellow cornmeal
2 Tbsp
Kosher salt
½ tsp
Canola oil
1½ Tbsp
Reduced calorie hamburger bun
4 bun(s)
Fat-free bean dip
½ cup(s)
Lettuce
4 leaf/leaves, large
Red onion
4 thin slice(s)
Tomato
4 slice(s)
Instructions
1
If the tofu is water-packed, cut it into 4 slabs and pat dry with paper towels (no need to pat vacuum-packed tofu). Crumble the tofu finely into a medium bowl. Add the scallions, flour, taco seasoning, cornmeal, and salt. Divide the tofu mixture into 4 equal portions, pressing each firmly into a ball and then flattening into a patty. The tofu mixture will be dry and crumbly but should hold together once firmly pressed.
2
Heat the oil in a large nonstick skillet over medium heat. Add the patties to the pan. Cook until browned and crisp, 4 to 5 minutes per side, being careful when flipping.
3
Spread each side of the buns with 1 tbsp of bean dip. On the bottom half of each bun, layer 1 lettuce leaf, 1 tofu patty, 1 onion slice, 1 tomato slice, and top half of bun.
4
Serving size: 1 burger
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