LIVE! With Dr. Fuhrman: How to Prevent and Reverse Diabetes
Join Dr. Fuhrman from your living room on April 25th & 26th for a two-night interactive chat!
Membership Required

Tofu and Sun-Dried Tomato Burgers

Tofu and Sun-Dried Tomato Burgers

Serves: 4

Category: Burgers, Pizza, Wraps and Chips

Average Rating: 
Rated by: 0 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

In the mood for a burger? Not a problem. We make them with tofu, spinach, sun-dried tomatoes and sesame seeds!

Print Add Add To My Grocery List


1 tablespoon chia seeds
3 tablespoons water
9 ounces spinach
6 unsulfured, no-salt-added sun-dried tomatoes, soaked in enough warm water to cover for 30 minutes, drained and then finely chopped
1/4 cup red onion, finely chopped
2 cloves garlic, finely chopped
14 ounce block extra firm tofu, frozen and thawed (see note)
1/2 cup whole wheat panko or bread crumbs
1/4 cup unhulled sesame seeds, toasted
2 teaspoons Bragg Liquid Aminos
1/4 teaspoon black pepper
pinch red pepper flakes, or to taste


Combine chia seeds and water and allow to sit for at least 10 minutes.

Heat a large wok or saute pan, add 2-3 tablespoons of water and saute spinach until wilted. When cool, squeeze out as much water as possible. Chop it finely. Transfer to a large bowl.

Squeeze as much water from the tofu as possible Crumble half of the tofu into the bowl. Mash the remaining tofu and add to the bowl. Mix in the chia seeds, sun-dried tomatoes, red onion, garlic, panko, toasted sesame seeds, Braggs, black pepper and red pepper flakes.

Preheat oven to 350 degrees F. Form into 8 burgers and place on a baking pan lined with parchment paper. Bake for 15 minutes, carefully flip and bake for another 10 minutes or until lightly browned.

If desired, serve on a 100% whole grain pita with lettuce, tomato and red onion. To make a quick topping, whisk together 2 tablespoons natural peanut butter, 1 teaspoon curry powder, 1/2 teaspoon Bragg Liquid Aminos, 1 teaspoon lime juice, 2 teaspoons rice vinegar and 3 tablespoons warm water.

Thaw tofu for about 6 hours.

Calories 237; Protein 16 g; Carbohydrates 21 g; Sugars 3 g; Total Fat 12.1 g; Saturated Fat 1.5 g; Cholesterol 0 mg; Sodium 278 mg; Fiber 5 g; Beta-Carotene 3606 ug; Vitamin C 21 mg; Calcium 375 mg; Iron 6.1 mg; Folate 176 ug; Magnesium 157 mg; Potassium 697 mg; Zinc 2.5 mg; Selenium 21.9 ug

Comments (1):



01/06/2019 11:22 AM

Rated this recipe: (no rating)

What temperature oven??