Southwestern Tofu Burgers

Homemade patties taste so much better than the frozen store bought variety! The trick to making these patties work is to freeze the tofu for 48hrs and then thaw for 6 hrs. Squeeze the water out and you’re ready to make some patties!

This recipe was inspired by Colleen Patrick-Goudreau’s recipe in The Vegan Table.

Here’s what you need:

• 1 package (16oz) extra firm tofu, frozen and thawed
• 2 tablespoons ground flaxseed
• 6 tablespoons water, plus extra for binding
• 1 1/2 cups Ezekiel bread crumbs
• 1 red bell pepper, finely diced
• 1 cup corn kernels
• 1/4 cup vegan refried beans
• 3 tablespoons tomato paste
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt, to taste
• Canola oil, for frying

1. Squeeze out water from thawed tofu, and crumble into large size bowl. Leave some large chunks, but crumble enough so it will bind well with other ingredients.
2. Combine ground flaxseed and 6 tablespoons water in a small food processor or blender, and blend until thick. Scrape down the sides at least once while blending to make sure seeds and water thoroughly mix– about 2 minutes.
3. Add flaxseed mixture to tofu, along with bread crumbs, bell pepper, corn, refried beans, tomato paste, cumin, chili powder, onion powder, paprika, and salt. Combine everything using a wooden spoon, and then your hands, to feel the consistency. Make sure spices are thoroughly combined and that you can create patties from the mixture. Taste and add salt, as necessary. Add water to help bind the patties.            
4. Using your hands, form mixture into patties. In a saute pan lightly coated with oil, fry over medium heat 5 to 7 minutes on each side, until lightly browned and crispy. Be careful to keep patties intact.