Baked Tofu Broccoli Burgers

Protein-dense Tofu & Iron-rich Broccoli makes up for a perfect meal, to fill up on your macros & micros!

Yay! The first savory recipe up on my blog, which is probably why it took me so long to post one. Since I'm such a sweet-tooth, i find myself mostly dreaming of new desserts that I want to create or perfect flavor combinations the world is missing out on. Especially the "vegan-world", since I love transforming egg based baking recipes to "no egg bakes".

Now as much as I want to, I can't have desserts for meals! I mean not all meals ;) So here's my attempt at balancing my nutrients and my taste-buds' needs at the same time!

“I got this idea of a Tofu-Broccoli burger, from the need to keep myself macro-nourished, apart from my eternal craving for comfort food. ;)"

So a Tofu burger definitely lays a protein-filled foundation to the meal but to take it up a notch, I added broccoli which is loaded with micro-nutrients like iron, calcium, vitamin K, C, potassium and more. And for all the broccoli-haters out there, you can't detect its taste in the final burger. So you get all the benefits and none of the bitterness of this "little tree".

Step by Step

Now that we have come to terms with how nutritious a burger can be, lets dive into 8 simple steps to make this wholesome hearty meal. Click on right or left arrows below to view step by step photos and simple instructions below.

This Tofu Broccoli Burger is

Vegan

Protein-packed

Low on Oil

Only 10 ingredients

Crispy & Flavorful

Time

Prep: 30 mins Bake: 15 mins

Yields

4 small patties

Useful Notes

• You can substitute fresh garlic by adding garlic powder to tofu-broccoli mixture at end.

• Feel free to substitute broccoli & coriander with veggie & herb of your choice, just making sure it doesn't add more water content to your mixture.

• If the mixture is too crumbly to bind into a patty, add more peanut butter, a teaspoon at a time and if its too moist to bind, add more cornstarch one teaspoon at a time.

• Use refrigerated (cold) peanut butter for this, or you can refrigerate the patty after forming it into a basic shape, in case it is not holding its' shape well.

• If you can't use peanut butter, use mashed potatoes to bind. Just don't mix in more than a tablespoon at a time.

• The patties will be golden brown when they are done and crispy on the outside. To add even more crunch, you can press breadcrumbs onto your patties before baking.

Do give this burgers recipe a try. Feel free to leave any comments/questions about the recipe or baking in comments, I would love to hear them!

Did you try this recipe?

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