Tex-Mex tofu burgers

Tex-Mex tofu burgers

from cmx.weightwatchers.com
25 min

This easy vegan burger comes together in a flash, with no need for a food processor or blender. Simply crumble the tofu, mix with seasonings and binders, and form into patties. If you can find refrigerated vacuum-packed tofu, which is not packed in water, you won’t need to drain it. You should avoid silken, shelf-stable tofu, which will be too soft to work here.

Ingredients

  • 12 oz Extra firm tofu or super-firm tofu
  • 0.333 cup(s), chopped Scallions chopped
  • 2.5 Tbsp All-purpose flour
  • 2.5 Tbsp Reduced sodium taco seasoning
  • 2 Tbsp Yellow cornmeal
  • 0.5 tsp Kosher salt
  • 1.5 Tbsp Canola oil
  • 4 bun(s) Reduced calorie hamburger bun
  • 0.5 cup(s) Fat-free bean dip
  • 4 leaf/leaves, large Lettuce
  • 4 thin slice(s) Red onion
  • 4 slice(s) Tomato

Directions

  1. 1

    If the tofu is water-packed, cut it into 4 slabs and pat dry with paper towels (no need to pat vacuum-packed tofu). Crumble the tofu finely into a medium bowl. Add the scallions, flour, taco seasoning, cornmeal, and salt. Divide the tofu mixture into 4 equal portions, pressing each firmly into a ball and then flattening into a patty. The tofu mixture will be dry and crumbly but should hold together once firmly pressed.

  2. 2

    Heat the oil in a large nonstick skillet over medium heat. Add the patties to the pan. Cook until browned and crisp, 4 to 5 minutes per side, being careful when flipping.

  3. 3

    Spread each side of the buns with 1 tbsp of bean dip. On the bottom half of each bun, layer 1 lettuce leaf, 1 tofu patty, 1 onion slice, 1 tomato slice, and top half of bun.

  4. 4

    Serving size: 1 burger