Ingredients List



  1. Press the liquid out of the firm tofu with either a tofu press (eg Tofuture) or by wrapping in kitchen roll and ‘squashing’ under a few heavy recipe books for at least half an hour before you are ready to cook (you can also do this earlier in the day to prep for later on).
  2. Preheat the oven to 180°C.
  3. Once pressed, add the tofu to a large bowl and mash with a fork, or your finger, into small, evenly crumbled pieces.
  4. Add all the other ingredients and mix well to combine, then split the mixture into 4 even-sized portions and use your hands to form 4 burger patties just over an inch thick.
  5. Place on a baking tray lined with baking parchment. Spritz with a fine spray of olive oil on both sides. If you don’t have an oil spritzer, put a tablespoon of olive oil into a bowl and lightly brush each burger with the oil using a pastry brush.
  6. Bake in the oven for 10 minutes, then flip and bake the other side up for another 10 minutes or until the burgers are nice and firm.
  7. If you want to BBQ them, then skip the brush of olive oil. Flip carefully on the BBQ, or consider using a grill mat.
  8. Delicious served in a bun/GF bun with kimchi, lettuce & tomato or with sweet potato wedges and a crispy salad. Add some extra siracha to a few dollops of soy yoghurt as extra sauce / topping.

Make sure to use an MSG-free sriracha. 

Watch back Sam's 'Easy Overcoming MS and family-friendly foods' webinar here.