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Vegetable and Tofu Burger

Vegetable and Tofu Burger

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
troppo

troppo

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

Directions

  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

ERIN55
16

ERIN55

8/26/2003

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.

SIMEDAR
15

SIMEDAR

8/26/2003

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

VIVNIDHI
14

VIVNIDHI

7/2/2006

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.

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