The flavor profile of this tofu burger leans toward the Balkans and Mediterranean. For ease, we use good-quality roasted red peppers in a jar. On a sandwich, we like to pile on the toppings: roasted red pepper mayonnaise, pickled red onions (if you start them first, the pickled red onions will be ready when your burgers come out of the oven), feta cheese, and buttercrunch lettuce, thinly sliced cucumbers or tomatoes, and sprigs of fresh dill.
Use gluten-free bread crumbs and soy sauce, and these burgers can be gluten-free.
Yields 8 small bun-size burgers or 4 larger burgers
Time: about 60 minutes
1 (16-ounce) block tofu
1 garlic clove
¾ cup apple cider vinegar
½ teaspoon sugar, plus more if you like your pickles less tangy
½ teaspoon salt
1 small red onion, thinly sliced crosswise
2 tablespoons olive oil, plus more as needed
1 cup finely chopped onions
2 teaspoons minced or crushed garlic
½ teaspoon salt
½ teaspoon sweet paprika
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground black pepper
½ cup bread crumbs
¼ cup ground or finely chopped toasted walnuts
¼ cup sliced black olives (Greek, Niçoise, or Kalamata)
½ cup chopped roasted red peppers*
1 large egg
1 teaspoon Dijon-style mustard
1 tablespoon soy sauce
1½ teaspoons dark or roasted sesame oil
½ cup mayonnaise
¼ cup chopped roasted red peppers,* plus 1 to 2 tablespoons of liquid from the jar
1 teaspoon minced fresh dill (optional)
Splash of vinegar or fresh lemon juice (optional)
½ cup crumbled feta (optional)
*You can find roasted red peppers in a jar or can in the supermarket shelved near Italian products or sometimes near the pickles. Or, of course, you can roast them yourself.
Place the tofu in a shallow-sided baking pan. Balance a cake pan on top of the tofu and place some unopened cans in the cake pan. Press the tofu for 30 minutes. Pour off the pressed water and set the tofu aside.
If making pickled red onions, start them now: Combine the garlic, vinegar, sugar, and salt in a small bowl and stir to dissolve the salt and sugar. Parboil the onions in 2 cups of boiling water for 1 or 2 minutes, strain, and transfer to a glass jar or nonreactive bowl. Pour the pickling liquid over the onions. Cover and set aside.
Make the burgers: Preheat the oven to 375°F. Generously oil a baking sheet
Sauté the chopped onions in the olive oil with the garlic and spices for about 10 minutes, or until the onions are soft. In a large bowl, grate or mash the pressed tofu into a fine crumble. Add the bread crumbs, walnuts, olives, and roasted red peppers. Stir in the sautéed onions.
In a smaller bowl, whisk together the egg, mustard, soy sauce, and sesame oil. Pour the egg mixture over the tofu mixture and, using your hands or a spoon, mix until everything is thoroughly combined. The mixture should be firm enough to form into patties.
Form the burgers and place them on the prepared baking sheet. For smaller burgers, use ⅓ cup of the mixture, ⅔ cup for larger ones. Bake for 20 minutes, then flip the burgers and return to the oven for about 10 minutes more.
While the burgers bake, prepare the toppings: If you want to top them with Roasted Red Pepper Mayonnaise, whisk the ingredients together. Crumble the feta. The pickled red onions should be ready to eat when the burgers are done.
Serve in buns or on beds of greens topped with whatever array of extras you like.
This very flavorful burger is complemented by Mashed Potatoes with Lemon and Parsley or Mediterranean Potato Salad. A lovely side dish is Romanesco with Green Salsa.