Tofu Burger Recipe

Press and prepare tofu

Wrap the 14 oz block of extra-firm tofu in clean kitchen towels or paper towels and press under a heavy pan or use a tofu press for 20–30 minutes to remove excess water. After pressing, crumble the tofu into a bowl with your hands or very coarsely chop it so it holds together but has some texture.

Make marinade

In a small bowl whisk together 3 tbs soy sauce, 2 tbs olive oil, 1 tbs maple syrup, 1 tbs apple cider vinegar, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, and 1 tsp onion powder until combined.

Combine and bind

Pour the marinade over the crumbled tofu and stir to coat evenly. Sprinkle 2 tbs cornstarch, 1 cup fine breadcrumbs, 1 tsp kosher salt, and 1 tsp black pepper over the tofu. Mix thoroughly until the mixture holds together when pinched. If too wet, add up to 2 tbs more breadcrumbs; if too dry, add 1–2 tbs water or olive oil.

Form patties

Divide the mixture into 4 equal portions and shape into patties about 1/2"–3/4" thick and slightly wider than the buns. Place patties on a tray and refrigerate for 15–30 minutes to firm up (optional but recommended).

Grill or pan-sear patties

Preheat a grill or heavy skillet over medium-high heat and brush the surface with a little oil. Cook patties 4–5 minutes per side until golden brown and slightly crisp at the edges. Reduce heat if they brown too quickly. If using a grill, oil the grates first. During the last 1–2 minutes of cooking, top each patty with a slice of pepper-jack cheese to melt; cover the pan briefly or close the grill lid to help melt.

Slice peppers and onions

While patties chill or cook, thinly slice 1 red bell pepper, 1 yellow or poblano pepper, and 1 sweet onion into long strips.

Sauté until tender

Heat 1 tbs olive oil in a skillet over medium-high heat. Add the sliced peppers and onions and cook, stirring occasionally, until softened and slightly charred at the edges, about 8–10 minutes. Season with salt and pepper to taste. Remove from heat and keep warm.

Make aioli

In a small bowl combine 1 cup mayonnaise, 1 tsp minced chipotle pepper, 1 tsp adobo sauce, 1 tbs fresh lime juice, 1 minced garlic clove, 1 tsp honey or agave (optional), and 1/2 tsp salt. Whisk until smooth and taste; adjust heat by adding more chipotle or adobo to taste. Refrigerate until ready to assemble.

Toast buns: Lightly toast 4 buns on the grill or in a skillet until golden, about 1–2 minutes.

Assemble burgers: Spread 1–2 tbs chipotle aioli on the bottom bun. Add a lettuce leaf and tomato slices if using. Place the hot tofu patty with melted pepper-jack cheese on the bun, top with a generous portion of sautéed peppers and onions, then add another dollop of aioli on the top bun. Close the burger.

Serve: Serve immediately with lime wedges on the side. Optional: extra aioli for dipping or additional hot sauce.