Tofu Burger

5 from 10 votes

The most delicious vegan tofu burger you've ever tasted. Baked and marinated to perfection, topped with the richest creamiest mushroom sauce that will make your taste buds sing!

Prep Time20

Cook Time50

Total Time1 10

Course: Burger, Entree, Savory

Cuisine: American, Vegan

Diet: Vegan

Servings:

Calories: 484kcal

Author: Alison Andrews

Ingredients

For the Tofu:

16 ounces Firm Tofu (450g)

For the Marinade Sauce:

2 Tbsp Soy Sauce
1 Tbsp Maple Syrup
1 Tbsp Peanut Butter
½ tsp Garlic Powder

For the Mushroom Sauce:

5 cups Cremini Mushrooms (480g)
2 Tbsp Soy Sauce
1 cup Canned Coconut Cream (240ml) Unsweetened
1 tsp Cornstarch

For Serving:

4 Hamburger Buns
Lettuce
Tomato
Pickles

Instructions

Put the tofu on to press for 20 minutes. Either use a tofu press or place the tofu on a plate with another plate on top of it and then place something heavy on top like a heavy pot.
Preheat the oven to 350°F (180°C).
When pressed, cut the tofu into four square burgers.
Line a baking tray with parchment paper. Place the tofu burgers evenly on the parchment paper and bake in the oven for 30 minutes, turning the tofu over after 15 minutes.
Mix up the marinade sauce by adding soy sauce, maple syrup, peanut butter and garlic powder to a bowl and whisking together.
When the burgers have finished baking, brush marinade sauce generously onto both sides of the burgers and leave them to marinate for 5 minutes.
Heat up a pan with a little oil and when hot, add the tofu burgers to the pan and fry on each side until golden.
Brush on more marinade sauce while the tofu is frying. The tofu burgers are ready to serve.
Mushroom sauce: Add sliced mushrooms and soy sauce to a skillet, cover with a lid and turn the heat to medium high.
When the mushrooms have released their water and are bubbling away remove the lid and let the excess water cook off.
When the water is mostly evaporated, pour in the coconut cream and bring to a simmer.
Make a cornstarch slurry by mixing the cornstarch with a little coconut cream or water until smooth.
Pour it into the sauce and mix it in. Keep stirring until the sauce thickens.
Prepare your hamburger buns, adding lettuce, sliced tomato and pickles.
Add the tofu burger, top it with mushroom sauce and serve.

Notes

Tofu - we used two 8 ounce blocks of tofu and cut each block in half. It must be firm or extra firm tofu.
Cremini mushrooms - these are also known as baby bella or portobellini mushrooms. They are great for flavor, but white button mushrooms also work great in this sauce.
Coconut cream - should be canned and unsweetened. You can also use canned, full fat, unsweetened coconut milk.
Cornstarch - if you don't want to thicken your sauce you can omit this.
For the grill: You can prepare the tofu burgers up to the point of marinating them and then instead of frying them in the frying pan you can put them on the grill instead. Don't forget to brush on some more marinade sauce.
Storing: You can store leftover tofu burgers (tofu only) for 3-4 days in the fridge. Store any leftover marinade sauce separately. When you're ready you can reheat the tofu in the frying pan and brush on more marinade sauce and then assemble your burger. The mushroom sauce will also keep for 3-4 days in the fridge in a covered container.
Freezing: Tofu freezes very well. So feel free to freeze leftovers too. Thaw in the fridge and reheat when you're ready for it.
This recipe was first published in November 2015. We have updated it with new photos and a slightly updated recipe.

Nutrition