I really like veggie burgers although the texture is frequently a complaint. The mix in these spinach and tofu burgers addresses the texture dilemma thanks to the addition of mushrooms and oats.
Spinach and Tofu Burgers are great candidates for freezing
The vegetarian/vegan market in Spain is expanding rapidly. In the larger cities it’s easy to find tofu and meatless burgers in the grocery stores and there are health food stores which carry vegan products popping up all over the place. It’s really simple to make your own spinach and tofu burgers, though. This recipe is a single batch, but feel free to double it and freeze your burgers to have on hand for a quick meal.
You probably already have the ingredients on hand in your pantry. We usually have a pack of tofu in the fridge but if it’s not a staple in your house, look for the extra firm variety at the store.
Ingredients
- 1 pound extra firm tofu, drained and broken into small chunks
- 1 package frozen chopped spinach, thawed, drained, squeezed dry and chopped again
- 1 1/2 cups regular oats
- 1 small can (4 ounces) sliced mushrooms, drained and chopped
- 2 tablespoons soy sauce I use tamari
- 1 tablespoons dijon mustard
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- juice of 1/2 lemon
- salt and pepper to taste
Instructions
- Mix all the ingredients in a large bowl. Use your hands to squish everything together.
- Let stand for at least a half hour to allow the oats to absorb the liquid and soften.
- Use a 1/4 cup measure to portion the mix. Form into patties. You should get between 8 and 10 from this recipe.
- To freeze, place the patties on a parchment lined tray then put them in the freezer. After they've frozen, wrap the individual patties in parchment and store them in a freezer bag until ready to bake.
- To bake, heat the oven to 350°F.
- Arrange the patties on a parchment lined sheet and bake for 20 minutes on each side. Increase the time if frozen.
Feel free to season your spinach tofu burgers anyway you like. I liked this blend but think an Indian or Asian spice blend would work well, too. You could also try Italian or French herbs. Anna at Stuffed Veggies has a few more suggestions, including how to work the burgers into a mixed omnivore/vegan eating plan.
I’m trying this right now! What should the mixture’s consistency be? Right now it is very crumbly and dry. Smells delicious though.
You’ve probably worked your way through the problem by now. Did you let the mix stand so the oats could absorb the liquid? If so you could add a little water (like a tablespoon at a time) or a mix of water, soy and mustard depending on your tastes. I hope it all worked out in the end!
Hmmmm… I might try these. My dearest can’t eat as much red meat as he would like, and he adores mushrooms, so I might try this recipe for him. Me? I’m not much for mushrooms, but I will do it for him! 😉 Thanks. I’ll let you know how it turns out.
You could try them without the mushrooms, maybe substitute chopped nuts. Do they sell jarred tofu in California? I find tofu and seitan in jars in Spain, but not in Maryland. Hope they work out for you!
Thanks so much for the kind mention of my blog! : )
Your pictures are beautiful! : )
You’re welcome! I recommend your blog frequently in vegetarian/flexitarian groups on Facebook. You have great recipes!