Tofu-Mushroom Burgers

Cooking Light
You can use any kind of tofu here. For a more dense texture, use cooked brown rice or bulgur instead of breadcrumbs. Serve with mustard, horseradish, and a little mayonnaise.
6 servings


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1 (12.3-ounce) package firm tofu, cut in half lengthwise
1 teaspoon olive oil
1 1/2 cups diced onion
2 teaspoons dried marjoram
1/2 teaspoon dried thyme
2 1/2 cups finely chopped mushrooms
2 teaspoons Worcestershire sauce
1 tablespoon low-sodium soy sauce
2 large garlic cloves, minced
1 1/2 cups fresh breadcrumbs (about 3 slices bread)
1/4 cup dry-roasted cashews, finely ground
1 1/2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
Cooking spray
6 (3-ounce) Kaiser rolls


Place tofu on several layers of paper towels; cover with additional towels. Let stand 1 hour; press occasionally. Place in a bowl; mash with a potato masher.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, marjoram, and thyme; sauté 5 minutes. Add mushrooms; sauté 8 minutes. Add Worcestershire sauce, soy sauce, and garlic; sauté 1 minute. Remove from heat; spoon into a bowl. Stir in tofu, breadcrumbs, nuts, Dijon, pepper, and egg. Divide into 6 equal portions; shape each into a 3/4-inch-thick patty. Place pan coated with cooking spray over medium-high heat until hot. Add patties; cook 3 minutes. Carefully turn patties over; cook 3 minutes or until browned. Serve on rolls.

Created date

May 2004

Nutritional Information

Calories 401
Caloriesfromfat 27 %
Fat 12.2 g
Satfat 2.4 g
Monofat 4 g
Polyfat 4.5 g
Protein 16.2 g
Carbohydrate 61 g
Fiber 4.9 g
Cholesterol 37 mg
Iron 7.5 mg
Sodium 725 mg
Calcium 218 mg