I love making these tofu patties whenever I crave a plant based burger full of earthy and savory flavors. My recipe is very simple and yields patties that are moist on the inside and crispy on the outside. The addition of a simple Japanese style seasoning sauce gives them so much umami and nuttiness that they can be enjoyed on their own!
About This Recipe
These tofu burger patties, also called tofu hambagu in Japanese, are something Ben and I often like to make for a quick vegan meal that’s high in protein. The patties are so tasty that they don’t need any dipping sauce. The recipe only requires 9 easy to find ingredients and can be served as a side or as an addition to a salad (like falafels), as part of a main, or added to burgers. The options are endless!
Table of contents
Ingredients Needed
- Tofu: Firm or extra firm tofu are best for this recipe because they are not too watery and will be solid enough to clump. Do not use medium or soft/silken tofu as the water content is too high and will cause the texture to fall apart as soon as it’s mashed.
- Seasoning: The seasoning which is made of a mix of miso paste, soy sauce, and mirin, adds moisture along with umami and nuttiness to the patties.
- Breadcrumbs: Regular breadcrumbs help to bind the mixture so the patties are easier to shape.
- Shiitake mushrooms: I recommend using dried shiitake mushrooms that have been rehydrated in warm water over fresh shiitake mushrooms. That’s because their flavor and aroma are more pronounced, giving the patties a strong umami boost.
- Onion: 2 ounces equal about a quarter of a small onion. The finely chopped pieces infuse the patties with a little sweetness and aromatics.
- Potato starch: Potato starch is dusted on the patties so that they get a crispy exterior. Cornstarch can be used as a substitute.
- Oil: A little oil is needed to fry the patties in a skillet. Pick a neutral oil that has a high smoke point such as vegetable oil or grapeseed oil.
Best Tofu For Tofu Patties
While there are plenty of tofu brands to choose from, I find that Japanese brands have the best moisture content to make patties. I have used firm tofu from Whole Foods 365 brand, Wildwood Organic, and Nasoya, and found the texture to be too dry. My two go-to brands are House Foods and Mori-Nu. Their tofu is quite firm but still yields enough water to make it easy to bind with the breadcrumbs. If you cannot find them and must use another brand, I suggest adding a little water to the mixture until the patties can be formed.
How To Make It
- Drain the tofu and wrap it in paper towels to absorb some of the extra water.
- Make the seasoning for the patties and leave it on the side.
- Place the tofu in a bowl and mash it until it’s scrambled. Add the breadcrumbs and stir.
- Add the seasoning sauce and the vegetables and stir. Mix the ingredients using your hands, mashing them together until they clump and create a big ball.
- Cut the ball into 4 separate sections and make the patties. Be patient making them as they take a minute or two to hold their shape!
- Put the potato starch on a small plate and add the tofu patties. Evenly dust the patties with the potato starch and transfer it to a separate plate. Repeat the same step with the remaining patties.
- Heat a medium skillet over medium heat and add the oil. When the oil is hot, lower the heat to medium low and add the patties. Cook on each side for 4 to 5 minutes, or until they are golden brown.
- Transfer the cooked tofu burger patties to a plate and serve. Enjoy!
Expert Cooking Tip
Mixture not sticky enough? Add an egg or a flaxseed egg. Depending on the type of tofu you have, getting the patties to stick together might feel like an impossible feat. If the mixture keeps on crumbling, try adding a whisked egg or a flaxseed eggs (1 tablespoon ground flaxseed mixed with 2 ½ tablespoons water. Let sit for 5 minutes before using.) to the mixture.
Storage And Reheating
Fridge: Transfer the tofu burger patties to a storage container. Cover and refrigerate for up to 4 days.
Freezer: To freeze the patties, wrap each patty in plastic wrap and place them in a storage bag or container. Freeze for up to 2 months. To thaw, place the frozen patties in the fridge and leave overnight.
Reheating: Microwave the tofu patties for 1 to 2 minutes or warm them up in a skillet over medium low heat for about 5 minutes.
Frequently Asked Questions
Are these tofu patties gluten-free?
No they are not because they contain breadcrumbs and soy sauce. To make this recipe gluten-free, swap regular breadcrumbs and soy sauce for gluten-free breadcrumbs and gluten-free soy sauce, or tamari.
The addition of mushrooms isn’t necessary to make this dish but they do add depth of flavor. If you don’t like the taste of mushrooms, try replacing them with a little shredded cheese, finely chopped carrots, or chopped walnuts.
The mixture is most likely too dry or too watery. If it’s too dry, please refer to the expert cooking tip section above to learn how to fix this issue. If it’s too watery, try adding more breadcrumbs first as this might be enough to solve the problem.
What To Serve With Them
Other than the obvious way to serve them – between two buns, as part of a burger – these savory and nutty tofu patties can also be part of a main meal, as an addition to a dish, or as a quick protein booster. Some of my favorite ways to serve them are:
- With Japanese curry rice (kare raisu)
- With an easy vegan mushroom gravy
- As a side to yakimeshi (Japanese fried rice)
- As a side to shoyu ramen
- As a topping to a natto bowl
- With Chinese eggplant with garlic sauce
- With air fryer french fries
Other yummy tofu recipes you might like to try: Breaded tofu chicken, honey sriracha tofu, sweet and sour tofu, mapo tofu curry, vegan mapo tofu, London broil tofu, pad thai with shirataki noodles, Southwestern style baked tofu.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Tofu Burger Patties
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 patties 1x
- Category: Tofu
- Method: Pan frying
- Cuisine: Japanese
- Diet: Vegan
Description
These tofu burger patties are moist on the inside and crispy on the outside and seasoned with a simple Japanese style seasoning sauce.
Ingredients
- 1/2 block extra firm tofu (about 10 ounces)
- 2 teaspoons miso paste
- 2 teaspoons soy sauce
- 2 teaspoons mirin
- 1/4 cup panko breadcrumbs
- 2 dried shiitake mushrooms, rehydrated and finely chopped
- 2 ounces onion, minced
- 2 teaspoons potato starch or cornstarch
- 2 tablespoons vegetable oil or other neutral oil
Instructions
- Drain the tofu well: Wrap the tofu in paper towels and leave it on a plate for 15 minutes.
- Mix the wet ingredients: Mix the miso paste, soy sauce, and mirin in a bowl and set aside.
- Mash the tofu: Unwrap the tofu and place it in a mixing bowl, and use your hands to mash the tofu.
- Add the breadcrumbs: Add the breadcrumbs and mix well.
- Add the veggies and sauce: Add the chopped onion, mushrooms and add the sauce. Mix well using your hands.
- Make the patties: Keep mixing until the mixture clumps into one big ball – this might take a little while – and cut it into 4 equal pieces. Shape each piece into a patty and place them on a plate.
- Dust with potato starch: In a separate plate, add the potato starch. Dip each tofu patty in the potato starch until all four patties are evenly coated.
- Heat the skillet: Place a large skillet over high heat and when the skillet is hot, add the oil. Swirl the oil around to coat the surface evenly.
- Cook the patties: Add the tofu patties and cook on each side for about 3 minutes, or until they are golden brown.
- Serve: Turn the heat off and transfer them to a plate. Serve with dipping sauce or use them as burger patties.
Notes
Take your time making the patties. It may take a couple of minutes of mixing the ingredients together by hand before it’s sticky enough to be shaped into patties.
Nutrition
- Serving Size: 1 patty
- Calories: 185
- Sugar: 2.8g
- Sodium: 141mg
- Fat: 11.1g
- Saturated Fat: 6.1g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 12.8g
- Fiber: 1.9g
- Protein: 9g
- Cholesterol: 0mg
