Tofu-Spinach Burgers Recipe

Tofu-Spinach Burgers

Perfect as a vegetarian entrée, these meatless burgers bring great nutrition and fabulous flavors to your table.

Serves: 8Prep: 30 minutesCook: 15 minutesTotal: 45 minutesDifficulty: Easy

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Serves: 8

Ingredients

  • 1 medium red onion, sliced into rings
  • 3⁄4 cup cider vinegar
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon sugar
  • 2 cloves garlic, minced and divided
  • 12 ounces extra-firm tofu
  • 4 ounces fresh spinach leaves, finely chopped
  • 1⁄2 cup Traditional Bread Crumbs
  • 1⁄4 cup green onions, sliced
  • 1 1⁄2 tablespoons Yellow Mustard
  • 1 1⁄2 tablespoons tahini
  • 2 eggs, beaten
  • 2 teaspoons lime juice
  • 1⁄2 teaspoon freshly ground pepper

Directions

  • In a large bowl, cover red onion with boiling water; let stand 3 minutes. Meanwhile, in a shallow bowl, combine vinegar, salt, sugar and half of garlic; whisk to combine. Drain onion; transfer to a bowl with vinegar mixture. Press onion rings down to submerge. Let stand at least 30 minutes; drain.
  • Meanwhile, coat grill grate with cooking spray. Preheat grill to medium-high heat.
  • Wrap tofu in paper towels; place baking sheet weighted with several cans on top of tofu. Let stand to press out water.
  • In a bowl, combine eggs, spinach, bread crumbs, green onions, mustard, tahini, lime juice, pepper and remaining garlic. Crumble tofu into spinach mixture; stir to mix thoroughly. Form into 8 patties.
  • Coat both sides of each patty with cooking spray. Place on grill grate; cover grill. Grill 6 minutes; gently turn over to cook other side. Grill 4-5 minutes longer until heated through. Gently transfer to serving platter. Serve alongside pickled onions on a bed of cooked quinoa or wrapped in lettuce leaves.
  • Refrigerate leftovers.

Serves: 8

Ingredients

  • 1 medium red onion, sliced into rings
  • 3⁄4 cup cider vinegar
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon sugar
  • 2 cloves garlic, minced and divided
  • 12 ounces extra-firm tofu
  • 4 ounces fresh spinach leaves, finely chopped
  • 1⁄2 cup Traditional Bread Crumbs
  • 1⁄4 cup green onions, sliced
  • 1 1⁄2 tablespoons Yellow Mustard
  • 1 1⁄2 tablespoons tahini
  • 2 eggs, beaten
  • 2 teaspoons lime juice
  • 1⁄2 teaspoon freshly ground pepper

Directions

  • In a large bowl, cover red onion with boiling water; let stand 3 minutes. Meanwhile, in a shallow bowl, combine vinegar, salt, sugar and half of garlic; whisk to combine. Drain onion; transfer to a bowl with vinegar mixture. Press onion rings down to submerge. Let stand at least 30 minutes; drain.
  • Meanwhile, coat grill grate with cooking spray. Preheat grill to medium-high heat.
  • Wrap tofu in paper towels; place baking sheet weighted with several cans on top of tofu. Let stand to press out water.
  • In a bowl, combine eggs, spinach, bread crumbs, green onions, mustard, tahini, lime juice, pepper and remaining garlic. Crumble tofu into spinach mixture; stir to mix thoroughly. Form into 8 patties.
  • Coat both sides of each patty with cooking spray. Place on grill grate; cover grill. Grill 6 minutes; gently turn over to cook other side. Grill 4-5 minutes longer until heated through. Gently transfer to serving platter. Serve alongside pickled onions on a bed of cooked quinoa or wrapped in lettuce leaves.
  • Refrigerate leftovers.
Nutrition Information
Amount per serving
Sodium230mg
Total Fat6g
Saturated Fat1g
Protein8g
Cholesterol45mg
Total Carbohydrate6g
Dietary Fiber1g
Sugars2g
Calories100