Spinach Tofu Burgers [Vegan]

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This recipe is a single batch, but feel free to double it and freeze your burgers to have on hand for a quick meal. The mix in these spinach and tofu burgers addresses the veggie burger texture dilemma thanks to the addition of mushrooms and oats.

Spinach Tofu Burgers [Vegan]

Calories

128

Serves

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 and 1/2 cups regular oats
1 small can (4-ounce) 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

Preparation

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 ¼ 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.

Nutritional Information

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AUTHOR & RECIPE DETAILS

Food for veggie-lovers with an emphasis on whole ingredients.

Lydia’s Flexitarian Kitchen serves food for plant-loving omnivores with an emphasis on whole ingredients. In between meals I read, travel, knit, and spoil my grandchildren.