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The search for the perfect tofu burger recipe is OVER! These juicy vegan burgers are sturdy, grillable, and packed with smoky burger flavor. No mixing or pureeing anything. Just cut into patties, marinate, and cook!
save this recipe!Vegetarian burgers are destined for so much more than black beans or mystery mush or highly-priced meat alternatives.
And I mean, we’ve done a lot of vegetarian burgers around here (portobello burgers and seitan burgers and even halloumi burgers).
But I wanted to make a classic vegan burger. And what’s more classically vegan than tofu?
These tofu burgers are next-level
- They’re study because we’re using super firm tofu and not blending/reshaping it into burgers. Just cut into circles and grill!
- They look and taste like a burger. I went deep into my sensory science background with this one to make sure everything about this recipe tricks your brain into thinking it’s a burger.
- You’ll have leftover marinade, which you can use to make even more burgers later or marinate other vegan proteins (marinated tempeh anyone?)
Reader rating
“My partner and I love these. They smoky flavor is great, I think anyone vegan or not would enjoy these. These are so easy and I like them better than any vegan burger I have made. I rarely make a recipe more than once this is now my go to.” —Janine
Key Ingredients
This is just an overview and you can jump to the recipe card for full measurements.
- Super Firm Tofu: Maintains its shape and texture during grilling, resulting in grillable burger patties. This tofu variety is vacuum packed in the refrigerator aisle (unlike firm and extra firm tofu, which are packed in water).
- Soy Sauce: Infuses the tofu with a savory and umami-rich flavor.
- Liquid Smoke: replicates the charred flavor associated with traditional grilled burgers.
- Vegan Worcestershire Sauce: Traditional Worcestershire sauce is not vegetarian, so be sure to look for a plant-based variety if you follow a strict diet.
- Beefless Broth Base: Brands like Orrington Farms or Better Than Bouillon vegan broth base are great!
- Browning Sauce: The browning sauce enhances the appearance of the tofu, giving it a rich, browned color. I love this stuff for mock meats!
Don’t skip the press!
Pressing the tofu for at least 15 minutes (up to 2 hours) before marinating is crucial. It removes excess moisture from the tofu, allowing it to absorb the marinade better and preventing it from becoming too mushy during grilling.
Cutting the patties
I like using a glass to stamp our the circles in the tofu. This can cause the tofu to get stuck in the glass sometimes. If this happens, just wedge the flat handle of a fork between the tofu and glass to work it out.
Make It Ahead
This recipe is PERFECT for making in advance. Just place the marinating tofu in a sealed container or jar in the fridge until ready to cook (it can sit in the marinade for up to 2 days). I love bringing the jar of burgers in their marinade the the BBQ so I can throw them on the grill (especially if there aren’t other vegetarian options)!
For another fun take on veggie burgers, try my easy chickpea burgers or these classic oat-free Black Bean Burgers!
Grillable Tofu Burgers (Cut, Marinade, Grill!)
Ingredients
- 2 16-oz blocks super firm tofu, this variety is vacuum sealed, not packed in water like firm and extra firm tofu
- ¼ cup soy sauce, 60 mL
- 2 Tbsp olive oil, 30 mL
- 2 Tbsp water, 30 mL
- 1 Tbsp vegan worcestershire sauce , 15 mL
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp beefless broth base, look for Orrington Farms or Better Than Bouillon vegan broth base
- 1 tsp browning sauce, look for Kitchen Bouquet Browning and Seasoning Sauce
- ½ tsp liquid smoke
Instructions
- Press Tofu: Cut 2 16-oz blocks super firm tofu evenly down the middle to make 4 thinner slaps. Wrap each piece in a few paper towels, set them on a counter or cutting board, and place a heavy pan on top. Let them press for at least 15 minutes (up to 2 hours) to remove extra moisture.
- Cut Tofu: Use a small glass or round cookie cutter to cut each slab into a circular puck. Cut each puck evenly to create 2 thinner pucks. You'll end up with 8 patties. Save tofu scraps for another recipe (see notes). You can also just make rectangular tofu burgers if you don't want the fuss!
- Make Marinade: Whisk together all remaining ingredients.
- Marinate Tofu: Transfer tofu patties to a bowl or jar (I love using a wide mouth mason jar for this). Pour in the marinade and let soak for at least 1 hour, up to 48 hours (the longer the better).
- Grill: On a well greased grill or grill pan over medium/high heat, cook tofu patties, flipping once, until char lines develop, about 3 minutes per side.
- Serve: Serve warm with your favorite burger toppings!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I love your menu suggestions I have cooked several
So happy to hear it, Ted! 😀
I’ve just come across your website. You’ve come up with ideas/recipes that I never would have thought of. What a delight it will be to try them. Thank you, thank you!!
I can’t wait for you to try them out! Enjoy!
My partner and I love these. They smoky flavor is great, I think anyone vegan or not would enjoy these. I have a burger recipe that is almost as good but a ton of work. These are so easy and I like them better than any vegan burger I have made. I rarely make a recipe more than once this is now my go to. Delicious.
I’m so happy to hear you loved these, Janine! Happy grilling season!
Hi! From Canada…. Wondering about substitutes for beefless broth base and browning sauce. Thanks!
You can use any type of broth base, but the vegan beef broth imparts that beefy flavor! For browning sauce I’m not entirely sure what options you have up there, but if you do a search for “browning sauce” you may find a local brand!
These were really good. I pressed for about two hours then patted the tofu dry. Seemed about right. I let it marinade for maybe 3 hours which was long enough to absorb all the liquid. I brushed the remaining solids on top. The flavor was great. Now for people who have never had tofu burgers, don’t expect the texture of beef or turkey burgers. The flavor in this recipe, however, is wonderful. Definitely five stars.
The tofu burgers were quite good! We allowed them to marinate just long enough so they were quite flavorful. The scraps we just sort of stir fried and ate them with veggies – quite yummy!
Do you think extra firm tofu would work the same as super firm tofu if you pressed it overnight in a tofu press?
Yep if you press it then it will work the same! 🙂