Barbecue Glazed Tofu Burgers with Tomato Jam
These Barbecue Glazed Tofu Burgers are the ideal homemade burger with the perfect texture and chew. Packed with protein and great to prep in advance.
For us in the US, it’s our holiday weekend that often feels like a goodbye to summer. I don’t necessarily see it that way as many people I know will still be doing get togethers until the air really starts to feel chill. Until then, I’ll be continuing to enjoy what is left over tomato season and burger season with these Barbecue Glazed Tofu Burgers served with a generous dollop of a new fav, Tomato Jam.
Why You’ll Love These Barbecue Glazed Tofu Burgers
- A veggie burger that doesn’t get mushy. The perfect burger that doesn’t get mushy in the middle and maintains a fantastic texture when you take a bite out of it.
- 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 barbecue 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 the average veggie burger.
Key Ingredients and Substitutions
- Tofu: I used super firm tofu, which does not need to be pressed as it is the densest form of tofu. This is different from extra firm tofu. You can use extra firm tofu, but I recommend that you press it before using it.
- Onion: I used red onion, but you can swap for yellow onion or shallots.
- Seasonings: I used a combination of garlic powder, coriander, dry thyme, and allspice. Feel free to adjust some of the seasonings based on your own preference.
- Soy Sauce: Swap with tamari or coconut aminos if desired.
- Vinegar: I used white wine vinegar, but apple cider vinegar or rice vinegar can work really well here.
- Breadcrumbs: I recommend panko breadcrumbs as they are light and airy. If needing a gluten-free substitute, see notes below, but you can use crushed gluten-free crackers instead.
- Flour: I used regular all-purpose flour. Feel free to swap with oat flour as an optional binder.
- Barbecue Sauce: I just used a store bought sauce. I really like Stubb’s Sweet Heat for this.
- Brown Sugar: You can also use maple syrup or agave as an alternative in both the burger and jam.
- Tomatoes: I used some cherry tomatoes as they are naturally sweet when it season. You can use regular tomatoes to make this, I would just adjust the cooking time and amount of sweetener to use as needed.
How to Make Barbecue Glazed Tofu Burgers and Tomato Jam
For the Tomato Jam
Add the tomatoes, sugar, vinegar, soy sauce, red pepper flakes, and a generous pinch of salt to a small saucepan over medium low heat. Bring the mix to a simmer and allow to cook while stirring occasionally.
As the tomatoes soften significantly, carefully press down to break the tomatoes down further. Continue to stir occasionally until the tomatoes have reduced down to a thicker jam consistency, about 20-30 minutes. You’ll know the jam is ready when you can pass your spatula through the jam in the pan, and the jam doesn’t immediately fill in the space.
Remove from heat and allow to cool completely before transfering to a storage container.
For the Burgers
Heat a large skillet over medium heat. Add the oil to heat through. When hot add the onions with a pinch of salt and saute until softened, about 3 minutes. Add the tofu, soy sauce, bouillon, garlic, allspice, coriander, and thyme then stir well to combine. Spread the mixture out in the pan and allow to cook undisturbed for 3 minutes. Toss the tofu and spread out again, cooking undisturbed for another 3 minutes then remove from heat. Allow to cool for 10 minutes, preheat the oven to 425F and prepare a parchment lined baking tray.
Transfer the tofu to a large mixing bowl with the panko, flour, sugar, and vinegar. With clean hands, mix and knead the grounds until it’s fairly easy to mold together. Scoop 1/2 cup of the mixture into lightly greased palms then press the shape tightly into a patty shape. Place each formed patty on to the baking tray.
Lightly brush or spray the burgers with a little oil then place in the oven to bake for 15 minutes. Remove from the oven and lightly brush the tops of the burger with some barbecue sauce. Flip, and baste again before returning to the oven to bake for 10 minutes.
Assemble the burger bun with your preferred condiments, greens, the burger patty, then top with the tomato jam if using, then enjoy.
Expert Tips
- You can double batch this recipe. Feel free to make double the burgers and jam then store or use for later. If doubling the jam, you may need to cook the jam down for a longer time as there will be more liquid to cook off.
- Buy tomato jam. If you have a farmers market near you, you may be able to find tomato jam to purchase! I will say, it is very easy to make, but there is no denying that buying it prepared saves a bit of time and work. Always prioritize what is easiest for you.
- If the burger isn’t holding its shape, add a splash of water at a time to knead into the mixture until it starts to better hold it’s shape.
- These burgers can be baked in an air fryer. Bake at 400F for 12 minutes, glaze with the barbecue sauce, then bake for 3-4 minutes at the same temp. Do note air fryer models may vary and you can adjust the temperature and bake time as needed.
- Allow the burgers to cool for a few minutes before enjoying. This will ensure that the burgers firm up a bit.
Frequently Asked Questions
Yes! Allow the burgers to cool completely then place in an airtight container or bag with parchment paper placed between each burger to help prevent them from sticking together. Store in the freezer for up to 3 months.
Place the burgers in an airtight container with small pieces of parchment paper placed between each patty to prevent them from sticking together. Store in the fridge for up to 5 days. For the jam, store in an airtight jar or container in the fridge for up to 14 days.
Instead of bread crumbs, swap with crushed gluten-free crackers (I like Simple Mills regular sea salt crackers and I’ll just run them through a food processor to make them into a fine crumb). Instead of flour, I recommend oat flour. Lastly, in place of the soy sauce use a gluten-free soy sauce, wheat-free tamari, or coconut aminos as an alternative. You can serve this patty bun-free, over your favorite grains, stuffed into a gluten-free wrap, or in a gluten-free bun.
It might be too dry. Add 1-2 tbsp of water at a time to the mixture and knead again until the grounds start to hold their shape better. Grease your hands with a little oil then tightly press the grounds together into a patty shape as directed.
If you are using a vacuum sealed type of tofu like Nasoya’s Super Firm Tofu or Trader Joe’s High Protein Tofu, then no you do not need to press it. If you are using extra firm tofu (the variety that comes in a tub of water), I recommend pressing the tofu for 15-30 minutes to remove excess moisture before starting this recipe.
Make It a Meal
To transform this into the ultimate burger, serve the patty in a bun with your favorite greens, condiments and a little of that tomato jam on top.
You can also make smaller patties that you can use to serve in grain bowls, salads, or wraps with an extra serving of vegetables like salads or roasted veggies.
More Protein Packed Meals to Make
- Buffalo Tofu Cutlets with Celery Ranch Slaw
- Marinated Tomato Toast with Garlic Dill Edamame Spread
- Crispy Lentil Salad with Cilantro Chive Dressing
- Honeynut Squash Red Lentil Soup
- Herby Avocado White Bean Salad
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.
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Barbecue Glazed Tofu Burgers with Tomato Jam
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 burgers 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
These Barbecue Glazed Tofu Burgers are the ideal homemade burger with the perfect texture and chew. Packed with protein and great to prep in advance.
Ingredients
Tomato Jam (Optional)
- 12 oz cherry tomatoes
- 2 tbsp packed light brown sugar or more to taste
- 1 tbsp white wine vinegar
- 1 tsp soy sauce
- 1/4 tsp red pepper flakes
- Kosher salt
Tofu Burger
- 1 tbsp avocado oil plus more for baking
- 1/2 medium red onion, diced
- 1, 16 ozo block super firm tofu, shred with a box grater or crumble by hand
- 2 tbsp soy sauce
- 1 tsp vegetable bouillon or 1/2 bouillon cube
- 1 tsp garlic powder
- 1/4 tsp allspice
- 1/2 tsp ground coriander
- 1/2 tsp thyme
- 1/3 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 tsp packed light brown sugar
- 2 tbsp white wine vinegar
- 1/4 cup barbecue sauce of choice
Assembling: burger buns, baby kale or spinach, vegan mayo, etc.
Instructions
For the Tomato Jam
- Add the tomatoes, sugar, vinegar, soy sauce, red pepper flakes, and a generous pinch of salt to a small saucepan over medium low heat. Bring the mix to a simmer and allow to cook while stirring occasionally.
- As the tomatoes soften significantly, carefully press down to break the tomatoes down further. Continue to stir occasionally until the tomatoes have reduced down to a thicker jam consistency, about 20-30 minutes. You’ll know the jam is ready when you can pass your spatula through the jam in the pan, and the jam doesn’t immediately fill in the space.
- Remove from heat and allow to cool completely before transfering to a storage container.
For the Burgers
- Heat a large skillet over medium heat. Add the oil to heat through. When hot add the onions with a pinch of salt and saute until softened, about 3 minutes. Add the tofu, soy sauce, bouillon, garlic, allspice, coriander, and thyme then stir well to combine. Spread the mixture out in the pan and allow to cook undisturbed for 3 minutes. Toss the tofu and spread out again, cooking undisturbed for another 3 minutes then remove from heat. Allow to cool for 10 minutes, preheat the oven to 425F and prepare a parchment lined baking tray.
- Transfer the tofu to a large mixing bowl with the panko, flour, sugar, and vinegar. With clean hands, mix and knead the grounds until it’s fairly easy to mold together. Scoop 1/2 cup of the mixture into lightly greased palms then press the shape tightly into a patty shape. Place each formed patty on to the baking tray.
- Lightly brush or spray the burgers with a little oil then place in the oven to bake for 15 minutes. Remove from the oven and lightly brush the tops of the burger with some barbecue sauce. Flip, and baste again before returning to the oven to bake for 10 minutes.
- Assemble the burger bun with your preferred condiments, greens, the burger patty, then top with the tomato jam if using, then enjoy.
Notes
You can double batch this recipe. Feel free to make double the burgers and jam then store or use for later. If doubling the jam, you may need to cook the jam down for a longer time as there will be more liquid to cook off.
Buy tomato jam. If you have a farmers market near you, you may be able to find tomato jam to purchase! I will say, it is very easy to make, but there is no denying that buying it prepared saves a bit of time and work. Always prioritize what is easiest for you.
If the burger isn’t holding its shape, add a splash of water at a time to knead into the mixture until it starts to better hold it’s shape.
These burgers can be baked in an air fryer. Bake at 400F for 12 minutes, glaze with the barbecue sauce, then bake for 3-4 minutes at the same temp. Do note air fryer models may vary and you can adjust the temperature and bake time as needed.
Allow the burgers to cool for a few minutes before enjoying. This will ensure that the burgers firm up a bit.
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Perfect end of summer recipe but also could see myself eating this throughout the year! I’ve never made jam before and was slightly intimidated, but it was so easy and so flavorful! Will definitely be making both again!