Vegetable and Tofu Burger

Vegetable and Tofu Burger

troppo 0

"These are veggie burgers with a kick! Shredded carrots and zucchini are combined with tofu, onion, celery, egg, bread crumbs, basil and curry paste. Serve on a bun, if desired."

Ingredients 20 m {{adjustedServings}} servings 168 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Press carrot and zucchini between paper towels to remove excess moisture. In a medium bowl combine carrots, zucchini, tofu, onion, celery, egg, bread crumbs and curry paste.
  2. Chop 2/3 of the basil and add it to the tofu mixture. Mix well and form into 4 patties, about 1/2 inch thick.
  3. Heat oil in a large skillet over medium heat. Cook patties for 5 minutes on each side, or until golden brown. Serve with remaining basil leaves.
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Reviews 16

  1. 20 Ratings


I too was disappointed by this. The mixture didn't form a "burger" at all, and I ended up with more of a scramble. Also, I think it may taste better if the veggies are sauteed first, as leaving them raw makes the "burger" rather crunchy.


Rather disappointing. The mixture didn't hold together well enough to put on a bun and it was too spicy.


Thanks for a good recipe.I didn't have fresh basil so used a liberal amount of dried and served the burger on wheat toast with ketchup and lettuce. I think its important to remove water properly from zucchini, onion and celery, otherwise it will fall apart. I reduced the amount of celery and used bread crumbs by approximation till it would form good burgers. And yes, I think a little bit of salt in the mixture adds to the taste.