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Smoked Tofu Burger Patties

My own try at spicy burger patties with a combination of veggies and smoked tofu. They stay good for up to a week in the fridge and at least a month in the freezer. If you're planning on storing pre-made patties in the freezer, try to freeze the formed patties and only fry them before you're eating them later. They can be eaten in a burger or with rice or other sides if you're in a hurry! If you're making burgers, check out this quick recipe for vegan burger buns and combine it with some arugula or regular salad, thinly sliced onion, tomato slices and (optionally spicy) mayo.
10 min30 min5 burger pattiesVegan


  • 1 small red pepper
  • 1 block of smoked tofu (200g)
  • 2 cloves of garlic
  • 1/2 big red onion (or 1 small one)
  • 100g (champignon) mushrooms
  • 1 grated carrot
  • 1 tbsp tomato paste
  • 2 tbsp Gochujang chili paste
  • 3 tbsp corn starch
  • 2 tbsp water
  • 3 tbsp flour


  1. Thinly chop red pepper, garlic, onion and mushrooms.
  2. Crush the tofu block into small pieces with a fork.
  3. Heat a frying pan on medium to high heat and fry onions and garlic for about 3 minutes.
  4. Add mushrooms, tofu and carrots and fry until the mushrooms start to lose water.
  5. Add Gochujang and tomato paste, season to your liking (by using soy sauce, salt, pepper, chili flakes, ...) and fry until the water from the mushrooms has evaporated.
  6. Transfer the mixture onto a plate and let it cool for 5-10 minutes.
  7. Make a slurry with corn starch and water, then combine with the tofu/vegetable mixture in a small mixing bowl.
  8. Add flower and stir until the mixture starts to thicken and form burger patties with your hands.
  9. Fry for 4 minutes on medium heat on both sides and enjoy.