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Photo of Tex-Mex tofu burgers by WW

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, 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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