Description
These baked bbq tofu burgers with crispy shallots are tangy, packed with protein, and perfect for summer dinners and cookouts! Ready in less than an hour, these satisfying gluten-free friendly vegetarian burgers are flavored with store-bought bbq sauce and baked in the oven until crisp on the bottom.
Ingredients
for the tofu burgers
- Olive oil, for brushing
- 1 16-ounce block super firm tofu
- 1 medium shallot, minced
- 1 tablespoon tamari, or soy sauce
- 1/4 cup BBQ sauce
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 6 tablespoons oat flour, or all-purpose flour if you're not gluten free
- 1/2 teaspoon sea salt
for the crispy shallots
- 2 medium shallots
- 2 tablespoons cornstarch
- Olive oil, to cover the bottom of the pan
- Sea salt, to taste
for burger assembly
- 4 burger buns, gluten free as needed
- BBQ sauce
- sliced cheddar cheese
- your favorite toppings, like lettuce, tomato, and pickles
Instructions
Preheat the oven to 400 degrees. Brush 1 to 1 1/2 tablespoons of olive oil onto a medium or large baking sheet. Make sure the entire surface is evenly covered.
Drain the tofu and pat it dry, then crumble it into small pieces into a large bowl. Add all of the remaining burger ingredients except for the olive oil. Mix well until evenly moistened. Divide the mixture into 4 equal portions. Form each portion into a ball with your hands then flatten into patties that are about 3/4-inch thick. Place the patties on the greased baking sheet, then brush the tops of each patty with a little more olive oil.
Bake the patties in the preheated oven for 35-40 minutes until they are golden and the top is firm to the touch. Allow the patties to rest on the sheet for about 10 minutes before removing and assembling your burgers. If you want, you can place a slice or two of cheese on top of the patties once they come out of the oven. The residual heat will start to melt and soften the cheese!
While the burger patties are baking, make the crispy shallots. Heat a large frying pan or skillet over medium heat. Thinly slice the shallots into rounds with either a knife or mandoline. Separate out all of the rings then add sliced shallots to a bowl along with the cornstarch and a couple of pinches of salt. Toss to coat the shallots in the cornstarch.
Add enough oil to your pan to create a thin layer that coats the entire bottom of the pan. Once it shimmers, add the shallots by hand rather than dumping everything into the hot pan. Arrange the shallots in an even layer in the pan. Allow them to cook untouched for about 2-3 minutes, then carefully flip. Continue to cook the shallots, flipping every minute or so until they are golden brown. This will take around 6-8 minutes. Remove the shallots from the pan and place them on a paper towel lined plate to absorb the excess oil.
To assemble your burgers, spread bbq sauce onto the buns then add the patty, crispy shallots, cheese, and your favorite toppings. I like to also pour a little bbq sauce on the patties as well.
Leftover patties can be stored in a container in the fridge. Reheat the patties in a 350 degree oven for 8 minutes, or an airfryer for 6 minutes. Enjoy the leftovers within 5 days.
Notes
- If you are using extra firm tofu instead of super firm tofu, you will need to press the tofu first for about 20-30 minutes or the patties will be too wet.
- Baking the patties on a greased unlined baking sheet is what gives them a crisp bottom and holds them together. I do not recommend lining your baking sheet with parchment.
- If you are not gluten free, you can sub in all-purpose flour for the oat flour in the patties.
- Make sure to check the label of your BBQ sauce if you have dietary restrictions as not all BBQ sauce is gluten free friendly or vegan friendly.
- To make these entirely vegan, use a vegan friendly BBQ sauce (I like the Texas True one from Whole Foods, not sponsored) and vegan sliced cheese.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dinner
- Method: Baking