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Home » Blog » Food » BBQ Tofu Burgers Recipe
Photo credit: Debra Ponzek / Chef TravelingMom

BBQ Tofu Burgers Recipe

April 5, 2014 //  by Deb Ponzek//  1 Comment

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Photo credit: Debra Ponzek / Chef TravelingMom
Photo credit: Debra Ponzek / Chef TravelingMom

Healthy, meatless burgers are great to cook after a family vacation – all they take are a few basic ingredients. For real time saving, purchase pre-made coleslaw and this dinner comes together in a snap. To cook them on the road, pack the dry spice rub in a Ziploc baggie and sauté the tofu in a skillet instead of grilling.

BBQ Tofu Burgers Recipe
Author: Debra Ponzek
Ingredients
  • Coleslaw:
  • 2 tablespoons mayonnaise
  • 2 tablespoons buttermilk
  • ½ teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon celery seed
  • ½ cup finely shredded savoy cabbage
  • ½ cup finely shredded red cabbage
  • 1 carrot, peeled and grated (about ½ cup)
  • 1 scallion, trimmed and sliced
  • Kosher salt and freshly ground black pepper
  • Tofu burgers:
  • 4 teaspoons light brown sugar
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons garlic powder
  • ¾ teaspoon chili powder
  • 14-ounce block extra-firm tofu
  • Salt and freshly ground black pepper
  • ½ cup prepared homemade or storebought barbecue sauce
  • 4 hamburger buns
Instructions
  1. To make the coleslaw: In a mixing bowl, whisk together the mayonnaise, buttermilk, lemon juice, salt and celery seed. Add the cabbages, carrots, and scallion and toss to coat. Season to taste with salt and pepper. Set aside at room temperature while you prepare the burgers.
  2. To make the burgers: In a small bowl, mix together the brown sugar, cumin, paprika, garlic powder, and chili powder. Spread the spice mixture on a plate.
  3. Slice the tofu into 4 thick slices and gently pat dry with paper towels. Season on both sides with salt and pepper. Coat both sides of the tofu slices with the spice rub. Set aside.
  4. Prepare a charcoal or gas grill by first rubbing a liberal amount of vegetable oil in the grilling grates (the tofu tends to stick) and then heating to medium-high heat. The grill should be hot before you cook.
  5. Grill the tofu burgers for about 4 minutes or until 1 side has a nice sear. Turn the tofu burgers over and brush liberally with the barbecue sauce. Grill for 3 to 4 minutes longer or until heated through.
  6. Lift the burgers from the grill and put each on a hamburger roll, sauced side down. If you want, heat the rolls on the outside of the grill for a few minutes first. Top each burger with coleslaw and serve immediately.
  7. Note: The block of extra-firm tofu can be sliced into 8 thin slices for 8 lighter burgers. Grill these for about half the time.
3.2.1284

 

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Category: FoodTag: recipes

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Deb Ponzek

About Deb Ponzek

Debra Ponzek graduated from the Culinary Institute of America in 1984. After cooking in top New Jersey restaurants, she was hired as sous chef at the then fledgling Montrachet. Ten months later, Deb was promoted to Chef, a position she held for seven years and where she earned three consecutive three-star reviews from the New York Times. At the age of 28, she was selected one of the “Ten Best New American Chefs” by Food & Wine magazine. In 1990, Debra was named “Chef of the Year” by the Chefs of America Association, and a year later was the recipient of the coveted “Rising Chef of the Year” award by the James Beard Foundation. Debra left Montrachet in June 1994 to open Aux Délices, a gourmet prepared food shop, café and catering business in Greenwich, Connecticut. She and her husband have four retail shops located in Greenwich, Riverside, Westport and Darien, Connecticut . Debra has also written four cooks books; French Food American Accent, The Summer House Cookbook, The Family Kitchen, and The Dinnertime Survival Cookbook.

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Reader Interactions

Comments

  1. Judy Antell, Vegetarian TravelingMomJudy Antell, Vegetarian TravelingMom

    April 6, 2014 at 7:55 pm

    Usually not a cole slaw fan but the burgers sound great!

    Reply
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