Tofu Hemp Burger with an Herbed White Bean Spread – No mushy veggie burgers allowed! This burger is very firm and will not fall apart when you take a bite. It’s wonderful on it’s own, but the flavor is mild enough that you can load it up with whatever toppings you see fit.
I can’t tell you the number of times I’ve had someone tell me that they could never eat a plant based diet because they hate tofu. You could easily be 100% plant based and never touch tofu in your entire life. I maybe eat tofu once or twice a month. The majority of my diet comes from beans, lentils, vegetables, fruits, whole grains, nuts and seeds. However, I do love tofu. When cut into bitesize pieces and baked (like this Sesame Ginger Baked Tofu or Baked Tofu Tacos) or pan fried until crispy, it’s downright addictive. There are many other ways that tofu is delicious as well (try this Tofu Scramble!), but today I’ve got a recipe for even those of you who think you don’t like tofu. The tofu is disguised in this firm and “meaty” burger and you won’t get that spongy tofu texture that turns off so many. It’s the perfect veggie burger for adding all the delicious toppings of your choice. Here I used a flavorful Herbed White Bean Spread (because tofu and hemp just wasn’t hippie enough for me!)
You’ll want to press your tofu first to get out as much moisture as possible. You can use a tofu press for this, but I find it just as easy to place it on a clean dishtowel (or paper towels) on a plate and then place another dishtowel (or paper towels) on top and then cover with another plate. Weigh the top plate down with something…I use bags of dried beans from the pantry…and let is sit for about 30 minutes.
My son loaded up his burger with ketchup, mustard and pickle – just like a traditional burger. He has also declared this Tofu Hemp Burger his new favorite burger! Admittedly, I did’t tell him there was tofu in it until 3 days later. But that just proves that even if you don’t like tofu, you will like this burger! For the record, his favorite burger before the creation of the Tofu Hemp Burgers was my Black Bean Salsa Burger. He always called those the “normal burger” because I make so many veggie burger varieties and he doesn’t necessarily care for them all. 🙂
I loved the Herbed White Bean Spread with this burger. It really brightened up the flavors. I used cannellini beans, which make the sauce super creamy…and the herbs and citrus ensure it doesn’t taste “beany.”
If you are looking for a beanless veggie burger that holds up to all the toppings you can throw at it and doesn’t fall apart when you bite it, this Tofu Hemp Burger is for you!
Tofu Hemp Burger
I hope you love this Tofu Hemp Burger recipe as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
- 8 oz firm or extra firm tofu (1/2 block)
- 1/2 sweet onion (diced)
- 1/2 cup hemp seeds
- 1 red bell pepper (diced)
- 1 clove garlic (minced)
- 2 tbsp tomato paste (or ketchup)
- 2 tbsp tamari (or soy sauce)
- 1/2 cup cornmeal (or breadcrumbs - gluten free if necessary)
- 1/4 cup brown rice flour
- 1 tsp salt
- 1/4 tsp black pepper
- Burger Buns
- Herbed White Bean Spread (recipe below)
- red onion slices
- 1 cup white beans (I used cannellini beans)
- 1 handful fresh parsley
- 1 handful fresh cilantro
- 2 scallions
- 2 garlic cloves
- juice of 1 lemon
- salt/pepper to taste
- water to thin (if necessary)
Press the tofu for 30 minutes.*
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
While tofu is pressing, make the Herbed White Bean Spread, if using. Place all ingredients in a food processor or blender and puree. Add water 1 tbsp at a time, if needed, to thin. Place in the fridge until ready to serve.
When the tofu is done, crumble it with your hands into a large mixing bowl.
Add the remaining ingredients to the bowl and mix well. Use your hands (clean hands!) to mix it all together...I found this worked better than a spoon and it allows you to further mash up the tofu.
The mixture will seem delicate, but it should stick together when pressed.
Form into patties (I made mine about the size of my palm) and and place on the prepared baking sheet.
Bake the burgers for 20-25 minutes, flipping half way through.
*To press tofu: You can use a tofu press for this, but I find it just as easy to place it on a clean dishtowel (or paper towels) on a plate and then place another dishtowel (or paper towels) on top and then cover with another plate. Weigh the top plate down with something...I use bags of dried beans from the pantry...and let is sit for about 30 minutes.
Nutrition facts calculated for burgers only, not including buns or toppings.
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