Chipotle Lime Tofu Burgers
These Chipotle Lime Tofu Burgers are packed with protein and meal prep friendly. Full of flavor and designed with the perfect texture in mind.
This post is sponsored by Nasoya, but all opinions are my own.
The thing I love most about veggie burgers is the creativity. You can mix and match the best flavors and really make a burger you love. So if you need a weekend project or looking to batch cook some extra food to freeze, these burgers should definitely make the list!
Why You’ll Love These Chipotle Lime Tofu Burgers
- A veggie burger that doesn’t get mushy. I use a few techniques to make sure that you end up with a nice bite and chew to your burger to avoid mushing and seeping out of your burger bun.
- Full of flavor. There is a good amount of seasoning to help flavor the inside of our burger, but we are also brushing on a layer of sweet chipotle sauce over each patty to further enhance every bite!
- Rich in protein. Using super firm tofu as our burger base helps to make these burgers higher in protein compared to standard veggie burgers.
The Key to a Good Veggie Burger Texture
Have you ever had a veggie burger that was mushy? Worse yet, you take a bite and the burger just flattens and spills out the side of your bun? A lot of that is due to excess moisture.
Some moisture is great for veggie burgers, but too much leaves you with a mushy mess. To remedy this, squeezing out excess liquid or cooking some of that liquid off first is super helpful! And when it comes to using tofu, pressing out excess moisture is important. One of the easiest ways to achieve this is by using a pre-pressed tofu like Nasoya’s Super Firm High Protein Tofu. Not only is it more convenient, but you are also getting in more plant protein and iron per serving with it. Each of these tofu patties alone contains 20 grams of protein.
Key Ingredients and Substitutions
- Tofu: I recommend using Nasoya’s Super Firm High Protein Tofu for extra protein and less hassle as it doesn’t require any additional pressing. You can also use their extra firm tofu, but I recommend pressing it for at least an hour to help draw out excess moisture.
- Breadcrumbs: I used panko breadcrumbs, but any type of breadcrumb will work well here. For gluten-free, just swap for gluten-free breadcrumbs. Some gluten-free breadcrumbs can appear large and chunky. You can blitz it in a food processor to make the pieces smaller.
- Flour: If you want to swap the flour, try this with 3-4 tablespoons of potato starch instead.
- Nutritional Yeast: Helps add extra umami flavor. You can swap for a teaspoon of mushroom seasoning or an extra half tablespoon of soy sauce.
- Soy Sauce: If you are gluten-free, try a gluten-free soy sauce, coconut aminos or a wheat-free tamari.
- Bouillon Cube: To get a more “beefy” flavor, I added a crumbled up vegan “beef” bouillon cube.
- Chipotle Sauce: I used the adobo sauce found in a can of chipotle peppers. Use less if you don’t like it too spicy.
- Lime: Highly recommend using fresh limes. Choose limes that have a thinner skin as they tend to be more juicy.
- Seasonings: I used a combination of Tajin (chili lime seasoning), coriander, garlic powder, and allspice. Feel free to adjust or change the seasonings to meet your preferences. If you don’t have access to Tajin, feel free to swap with some more lime zest, chili powder and salt.
How to Make Chipotle Lime Tofu Burgers
Preheat the oven to 425F. Place a heavy bottom skillet with oil over medium heat. Once the pan is hot add the onions and a pinch of salt and saute until softened. Stir in the crumbled tofu then spread the mixture out to cover the bottom of the pan. Allow the tofu to cook undisturbed for 3-4 minutes then toss and cook for 3-4 more minutes until the tofu starts to get more golden in color.
To the pan, add the soy sauce, bouillon cube, garlic powder, 1 teaspoon Tajin, coriander, and allspice. Stir the mixture well, sauteing until the tofu is well coated. Remove from heat and allow to rest for 5 minutes.
Once safe to handle, transfer the tofu to a mixing bowl and add the breadcrumbs, flour, nutritional yeast, lime zest and juice. Stir to combine then use your hands to knead the mixture until it starts to hold together.
With lightly oiled hands, grab a 1/2 cup scoop of the mixture and tightly mold it into 4 equal sized 1/2 inch thick patties to fit the width of your favorite burger buns. Place the patties on a parchment lined baking tray and bake for 15 minutes.
Combine the adobo sauce, maple syrup and 1/2 teaspoon of tajin in a small bowl. Use it to carefully brush the top of the burgers. Flip then baste the burger again and return the tray to bake for an additional 15 minutes. Remove from the oven and allow the burgers to rest for 5-10 minutes before serving in a bun with all the fixings.
To cook the corn, place the corn cobs in a heavy bottom skillet or a grill pan over medium high heat. Cook the corn for 10 minutes, rotating every 2 minutes until charred to your liking. Combine the garlic, lime juice, Tajin and a pinch of salt in a small bowl. While the corn is still hot, brush the mixture over your corn then enjoy.
Expert Tips
- Make a large batch. Feel free to double the recipe and freeze leftovers for later. A great option to have on hand when you need a quick dinner.
- If you can’t find super firm tofu, use extra firm tofu. Just make sure to press excess water out of your extra firm tofu for an hour or more before making this recipe. Alternatively, you can also place the tofu in cheesecloth and squeeze the water out manually with your hands.
- Serve with your favorite condiments! Load up your burger with anything you like. Add veggies like lettuce, tomatoes, onions and pickles then serve with your favorite sauces like ketchup or vegan mayo.
Frequently Asked Questions
To make the burgers gluten-free, make sure you are swapping the breadcrumbs, flour and burger buns you use. You can swap the flour for 3-4 tbsp potato starch.
Yes! Once properly cooled, place in a freezer safe container making sure to place squares of parchment paper between each pattie. This will help make taking them out individually easier.
Make sure you have crumbled your tofu really well. If you have big chunks of tofu in your mixture it can make it difficult for the burger to hold its shape. Also, make sure when shaping the patties that you are packing the mixture really tightly with enough pressure between your hands to help the binders work more effectively. Lastly, I find shaping the burgers with lightly greased hands helps keep the shape of the patties really well.
Make sure your grill is clean then preheat it to 375F for 10-15 minutes with the lid closed. While the grill preheats, use a skillet to sear your tofu patties for 3-4 minutes on each side to firm up. Brush both sides of the patties with oil and set them in a grill basket. Place the grill basket on the grill and cook for 8-10 minutes on both sides. Coat the burgers with the chipotle sauce then place back on the grill basket one final time for 2 minutes to help the burger absorb some of the sauce.
Enjoy with Some More Summery Sides
Burgers are great to enjoy with some more fun sides. Enjoy them with extra veggies to try any of the following with them.
- Lemon Basil Three Bean Salad
- Chickpea Pasta Salad with Creamy Tahini Dressing
- Homemade Charred Salsa Verde
More Summertime Vegan Meal Ideas
- Gochujang Tofu Sandwich
- Smashed Cucumber Avocado Salad
- Skillet Charred Corn and Edamame Salad
- Vegan Kale Caesar Salad Toast
- Cilantro Lime Slaw Bowl with Roasted Sweet Potatoes
Chipotle Lime Tofu Burgers
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 large patties 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
These Chipotle Lime Tofu Burgers are packed with protein and meal prep friendly. Full of flavor and designed with the perfect texture in mind.
Ingredients
- 1 tbsp avocado oil plus more as needed
- 1/2 red onion, finely diced
- 1 block Nasoya’s Super Firm High Protein Tofu, finely crumbled
- 1 tbsp tamari or soy sauce
- 1 vegan “beef” or vegetable bouillon cube, crumbled
- 1 tsp garlic powder
- 1 1/2 tsp Tajin or chili lime seasoning
- 1/2 tsp ground coriander
- 1/4 tsp allspice
- 1/3 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 tbsp nutritional yeast
- Juice and zest of 1 lime
- 4 tbsp adobo sauce from a can of chipotle peppers
- 2 tbsp maple syrup
- Whole Grain Burger Buns
Grilled Corn
- 4 ears of corn, husks removed
- 1 clove of garlic, grated
- Juice of half a lime
- 1 tsp tajin
Instructions
- Preheat the oven to 425F. Place a heavy bottom skillet with oil over medium heat. Once the pan is hot add the onions and a pinch of salt and saute until softened. Stir in the crumbled tofu then spread the mixture out to cover the bottom of the pan. Allow the tofu to cook undisturbed for 3-4 minutes then toss and cook for 3-4 more minutes until the tofu starts to get more golden in color.
- To the pan, add the soy sauce, bouillon cube, garlic powder, 1 teaspoon Tajin, coriander, and allspice. Stir the mixture well, sauteing until the tofu is well coated. Remove from heat and allow to rest for 5 minutes.
- Once safe to handle, transfer the tofu to a mixing bowl and add the breadcrumbs, flour, nutritional yeast, lime zest and juice. Stir to combine then use your hands to knead the mixture until it starts to hold together.
- With lightly oiled hands, grab a 1/2 cup scoop of the mixture and tightly mold it into 4 equal sized 1/2 inch thick patties to fit the width of your favorite burger buns. Place the patties on a parchment lined baking tray and bake for 15 minutes.
- Combine the adobo sauce, maple syrup and 1/2 teaspoon of tajin in a small bowl. Use it to carefully brush the top of the burgers. Flip then baste the burger again and return the tray to bake for an additional 15 minutes. Remove from the oven and allow the burgers to rest for 5-10 minutes before serving in a bun with all the fixings.
- To cook the corn, place the corn cobs in a heavy bottom skillet or a grill pan over medium high heat. Cook the corn for 10 minutes, rotating every 2 minutes until charred to your liking. Combine the garlic, lime juice, Tajin and a pinch of salt in a small bowl. While the corn is still hot, brush the mixture over your corn then enjoy.
Notes
Make a large batch. Feel free to double the recipe and freeze leftovers for later. A great option to have on hand when you need a quick dinner.
If you can’t find super firm tofu, use extra firm tofu. Just make sure to press excess water out of your extra firm tofu for an hour or more before making this recipe. Alternatively, you can also place the tofu in cheesecloth and squeeze the water out manually with your hands.
Serve with your favorite condiments! Load up your burger with anything you like. Add veggies like lettuce, tomatoes, onions and pickles then serve with your favorite sauces like ketchup or vegan mayo.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!
Um, yum. I am soooo excited to have a non-bean based option for veggie burgers. Love me some beans, but they often don’t love me back. I didn’t end up flipping them when basting with the glaze because I wasn’t convinced they were going to stay together (seriously though, make sure to crumble that tofu small), but it totally did when I ate it! Should not have doubted. Great texture, spicy little kick, totally hit the spot tonight.
And she’s done it again! Thank you Catherine for another incredible recipe! These are so stinkin’ good. I looked forward to dinner every night of the week when I made these. I started to get a little discouraged because I thought they were going to crumble when I formed the patties. Turns out they didn’t! I pressed these in to a 1/2 cup measuring cup and they came out perfectly. I can’t wait to make these again soon!