Leigh Beisch
6 burgers (serving size: 1 burger)

Jeremy Wolf never makes these tofu burgers the same way twice, but he always seasons them with Dijon mustard and soy sauce. He serves them on toasted artisan-style bread with spinach leaves, sliced tomato, and more mustard.

How to Make It

Step 1

Whirl all ingredients except olive oil and bread in a blender or food processor.

Step 2

Pour 1/2 tablespoon olive oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, drop about 3/4 cup tofu mixture into pan. Spread into a patty about 4 inches wide and 1 inch thick. Repeat to form two more patties in pan.

Step 3

Lower heat to medium and cook, turning once, until well browned on both sides and firm to the touch, 10 to 12 minutes total. Transfer patties to a pan in a 200° oven. Add remaining oil to pan and cook remaining patties.

Step 4

Serve burgers between slices of toasted bread (see note, above).

Ratings & Reviews

greenmombr's Review

February 26, 2012
These burgers are great and endlessly adaptable. I made mine tonight with sunflower seeds swapped in for the raw cashews. I was also out of cumin, so I used McCormick BBQ seasoning, turmeric, garlic powder, and onion powder. I like that if I make the patties a little smaller, I can freeze a few for a quick weeknight dinner. My picky 4 year old even eats these.

Xtal74's Review

January 04, 2011
Everyone in the family (including my 2- and 6-year-old) thought this was good - a nice change from always having tofu in a stir fry! I served the burgers on thin buns with sliced avocado and mustard and served sweet potato oven fries and sauteed chard on the side. I used roasted nuts in the burgers because that is what I had, and I think it added to the nutty flavor. Next time I would at least double the mustard and cumin for added savory flavor (come to think of it I did double the cumin and still didn't really taste it, so I'd add at least a tablespoon of it - but I love cumin).