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Tofu Burger with BBQ Sauce recipe

Tofu Burger with BBQ Sauce recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals
  • Veggie burger

This is a great burger for vegetarians and non-vegetarians. Tofu is pan-fried, smothered in barbecue sauce and served in a burger bun.

197 people made this

IngredientsServes: 6

  • 340g extra firm tofu
  • 3 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 350g barbecue sauce
  • 6 burger buns

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Drain the tofu between kitchen towels until most of the water has been squeezed out.
  2. Slice tofu into 5mm thick slices.
  3. Heat vegetable oil in a large frying pan, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired doneness.
  4. Pour in barbecue sauce (use more or less, according to your taste). Cook the mixture for ten minutes on low and serve on buns.

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Reviews & ratingsAverage global rating:(198)

Reviews in English (139)

Not my favourite, tasted a bit bland and it broke off when frying. Would've added seasoning prior to frying the tofu.-28 Apr 2013

by BetteDavisLies

I give this a five, but with my changes. Those not familiar with tofu will need to know the following: Remove the tofu from the box with water. Drain water and place tofu on a tray or plate lined with two paper towels. Place two more paper towels on top of the tofu. Put another plate on top and finish it with something heavy to lightly weight it all down without making it crumble on the sides. (I use a four cup measuring glass set on top of the final plate for weight) Let the tofu set for 20-30 minutes on countertop. This will drain all of the water out and prep the tofu for cooking. The paper towels will be SOAKED when you take it out. Discard them and cut the tofu into 1/4" stips longwise. Cut those strips in half diagonally to make triangles. Put these on a plate and freeze them for 1 hour. They should be frozen on the edges, but not too stiff to move. Do not thaw before cooking. This will make the tofu chewy and "meaty" rather than the undesirable soft and gooey-centered tofu. Heat 1-2 tbsp of olive in a non-stick pan on medium-high heat. Cook the flash-frozen tofu 3-4 minutes on each flat side, being sure to shake the pan often so as not to allow the tofu to stick. When the tofu is brown and crispy, turn the heat down to low-medium. Pour bbq sauce to taste directly in the pan and shake around until tofu is completely coated. Cook 2 minutes until sauce is crispy set to tofu. Serve on toasted wheat buns topped with light cole slaw. (Cole slaw pre-slic-07 Dec 2007

by Tata

I changed the recipe to make it a bit healthier (that's the reason for eating tofu, right?) by reducing the oil to only 1 tsp, using about 1/4 cup of barbecue sauce, and serving it with tomato slices on a whole wheat bun. It was pretty good, I'll probably make it again. I prepared the tofu by slicing it and browning it in the toaster oven first - the texture is much "meatier" and less watery that way. Nice recipe, thanks.-01 Aug 2005

BBQ Tofu

Sticky BBQ Tofu made using a quick homemade BBQ sauce that is off the charts delicious! It's easy to make with no tofu pressing required and barely any hands-on time. Once baked (or grilled) this tofu is tangy, spicy, sweet and savoury. And don't worry there's plenty of sauce so you can use it for serving too!

This recipe is sponsored by Marukan who provided me with product samples for the purpose of developing this recipe & compensated me for my time. As always, all opinions expressed are my own.

This BBQ Tofu is my current favourite thing to eat! It's so sticky, tangy and delicious and really easy to throw together. No time-consuming tofu-pressing is required to get an amazing flavour with a perfectly chewy, but still tender texture! If you love my very popular baked tofu recipe then you're going to love this new flavour variation!

The BBQ sauce this tofu is smothered in is bold, spicy, sweet and savoury and is so easy to make using a base of tomato ketchup and apple cider vinegar for that very necessary tangy apple cider flavour.

And can we talk about Marukan Organic Apple Cider Vinegar? I LOVE their rice vinegar and use it all the time, so I was thrilled when I heard they now make organic apple cider vinegar.

You've probably noticed that I use it all the time for savoury recipes and also for vegan baking, so a large bottle is a staple in my pantry at all times. I love that Marukan's apple cider vinegar is made with organic apples and is raw and unfiltered. It tastes great and is perfect for using in this BBQ Tofu recipe!

Check Out Our Video For How To Make Spicy Tofu Burgers:

This recipe is inspired by the Vietnamese-Style Tofu Burger recipe in the Plants Only Kitchen cookbook by Gaz Oakley. People often send us their cookbooks but this is one that I bought myself, and it is one of my favorite cookbooks *ever*! So fun, playful, and creative. If you like vegan food, Gaz is an excellent follow on Instagram and the cookbook is well worth the purchase. This version of the tofu burgers uses easier-for-me-to-find ingredient swaps and has a slightly shorter ingredient list.

Editor's Notes:

To press tofu: Put it on a rimmed baking sheet to collect any excess liquid, top it with another baking sheet and a filled teakettle weighing about 5 pounds.

To minimize sticking, wait 5 minutes before turning the tofu and use a pancake turner&ndashstyle spatula to loosen it from the grate before turning.

Nutrition assumes the use of 3/4 cup of the sauce, or 2 tablespoons per serving, rather than the full 1-cup amount because some will cling to the serving platter.


Peel the pumpkin and remove the seeds. Cut the pumpkin flesh into 1/4-inch cubes.

Rinse the scallions and finely chop. Peel and finely chop the garlic.

Heat 1 tablespoon oil in a pan over medium heat. Sauté scallions and garlic until translucent, stirring frequently, about 3 minutes.

Add the maple syrup and vinegar.

Add the pumpkin cubes, crumble in chile pepper and add a little water, just enough to moisten the pan. Cover and cook over medium heat until pumpkin is crisp-tender, about 12 minutes, adding more water if necessary during cooking. Season with salt and pepper.

Peel the ginger, finely grate and mix with the salad cream.

Rinse the tomato, wipe dry, remove core and seeds and cut the tomato into slices. Rinse the lettuce and shake dry.

Halve the hamburger buns and lightly toast in a toaster oven or on a hot grill pan.

Cut the tofu into 1/2-inch thick slices. Cook on a lightly oiled grill pan until seared, 1-2 minutes on each side.

Layer lettuce, ​​tomato, pumpkin and ginger cream on the bottom halves of buns.

Top with tofu slices and top halves of buns. Serve sprinkled with sesame seeds.

I have been seeing a LOT of great Ramen recipes lately, and EATIG A LOT of REALLY great Vegan Ramens!! Now one thing about vegan ramen is that it is different than an authentic meat based ramen. It’s a different feeling all together, so today we are going to change the way you make your plant based RAMEN!! – JOIN the SauceSquad – to print recipes and merchandise. Music by Joakim Karud

You asked for it. BBQ Ribs! I kept seeing these vegan mushroom ribs and I knew I had to try them. This one comes from Chef Derek Sarno. I’ve tried a few of his recipes and they never disappoint. For this one I actually just used his technique and my recipe to make these plant based ribs, absolutely perfect!

Bosh & Derek Sarno Recipe


its good to top it off with some bbq sauce.

This looks very similar to the tofu patties recipe I used to make way back when I was veggie before. I've googled and browsed through old veggie cookbooks and haven't been able to find the old one. I can't wait to try this. :)

I thought they were a little bland, but tasted more like chi'kn patties than burger patties. Had to add more oatmeal and potato flakes than the recipe called for to make the patties firmer.

I suggest adding four tablespoons (total) of crushed red pepper flakes, one teaspoon more of pepper than called for, a half a teaspoon of sea salt, a teaspoon or two of chili powder, a few shakes of seasoned salt, a teaspoon of poultry seasoning, and a whole teaspoon of garlic powder. (Aside from a lot more potato flakes and oatmeal.)

It was good but if you're looking for a "burger" taste this isn't the recipe for you.



  • 400g sweet potatoes
  • 1 onion
  • Olive oil
  • 250g pre-cooked brown rice
  • 20g breadcrumbs
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 2 tbsp plain flour
  • 1 x 400g tin black beans

Ultimate BBQ Coleslaw

  • 1 large red cabbage (about 950g)
  • Olive oil
  • 200g BBQ sauce
  • 1 onion
  • 2 carrots
  • Salt and black pepper
  • 3 limes, plus a little extra
  • 200g vegan mayonnaise
  • 1 tsp English mustard
  • ½ tsp hot sauce, optional
  • 2 tsp salt
  • 1 tsp black pepper
  • Good pinch of cayenne pepper

To serve

  • 1 beef tomato
  • 1 little gem lettuce
  • 1 large red onion
  • 6 burger buns
  • 6 tsp tomato ketchup
  • 6 tsp vegan mayonnaise
  • 12 slices gherkin
  • 6 slices dairy-free cheese


  • Lined baking tray
  • Large frying pan
  • Food processor
  • Roasting tin
  • Pastry brush
  • Veggie peeler

Is a Smoker Necessary?

A proper smoker is ideal for this recipe just because it will make the process easier, but you can also use a regular charcoal grill. This can be done by putting your charcoal and wood on one side of the grill and indirectly cooking your tofu on the other side – here’s a helpful guide. These burnt ends are great with grilled pineapple (or any other fruits and veggies you might enjoy!), so you can throw some on the hot side of your grill just before your tofu is finished.

For wood, you can use chips or chunks. I used cherry wood for this recipe, which worked wonderfully and was fairly mild, but any type of wood should be fine. If you like big smokey flavor, go for something like mesquite.

And if you don’t have a grill or a smoker, you could even use your oven – the dry rub and sauce will still make these delicious. If you do go that route, try to use smoked paprika or another smoked spice to make up for the lack of real smoke.

Serve These Crispy Vegan Tofu Nuggets With a Side of BBQ Sauce

To make the tofu nuggets, you first let them soak in a wet mixture so they don’t dry up during baking. The wet mixture is simply a vegan buttermilk, which you can make by combining soy milk and lemon juice. Soy milk works best for this as it’s richest in proteins.

The wet mixture is also what makes the dry mixture stick to the tofu. For the dry mixture, you can use any variation of bread crumbs, nutritional yeast, almond meal, shredded coconut, and spices. When you add the tofu cubes to the dry mixture, it helps to use a fork and tap it on the bowl a few times. This way, the excess soy milk stays in the wet mixture bowl and doesn’t clump the dry mixture.

The trick to getting these healthy vegan tofu nuggets super crispy without using oil is a high oven temperature. So before you even begin breading the nuggets, preheat your oven to 230°C/450°F.

When you flip the tofu nuggets halfway through baking, be careful and again, use a fork. Gently lift each nugget with the fork so that the breadcrumb coating doesn’t remain stuck to the baking paper.

You can totally serve these tofu nuggets on their own as a little snack with some bbq sauce or ketchup. They also make a great topping for salad bowls as you can see below. Alternatively, you can add them to a wrap or as taco filling. Or, you can make slightly bigger nuggets and use them as burger patties!


  1. Rang

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  2. Mezikora

    I think this is a great idea.

  3. Telar

    And yet it seems to me that you need to think carefully about the answer ... Such questions cannot be resolved in a rush!

  4. Lang

    I like it

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