The title of this post is a bit of a misnomer because the majority of my household is vegetarian anyway, so everyday for some of us is “meatless Monday.” But today, I wanted to share one of our family favorites. We also keep a gluten-free kitchen, since two of us have Celiac Disease.
I won’t bore you with a super long intro before the actual recipe. Let’s get right to the “meat.”
7.5oz (1 container) super firm tofu (drained)
½ cup gluten-free breadcrumbs
(I like the 4c seasoned GF breadcrumbs)
½ cup gluten-free flour
(I use my own blend or for a quick grab, I use
King Arthur GF flour blend)
¼ cup grated parmesan
2 tbs flax meal
1 tbs gluten-free soy sauce (or coconut aminos)
2 tsp smoked paprika
½ tsp ground cumin
*Nutrition facts at bottom
- Preheat oven to 350°.
- Chop the tofu into small pieces in a food processor until the pieces are about the size of small chunks of ground beef. You can do this by hand by mashing with a fork as well.
- Mix the soy sauce and flax meal into the tofu and let rest for 5–10 minutes until the flax has absorbed some of the liquid from the tofu and taken on more of an egg-white consistency. Note: it will not be exactly like egg whites in the tofu, but it will be similar.
- Mix in the breadcrumbs, flour, and seasonings until well incorporated.
- Form mixture into patties.
- Sauté in a frying pan on medium-high heat 2–3 minutes on each side until lightly golden brown.
- Bake for 18–20 minutes.
You can grill these instead, but make sure to grill them on top of foil or a plank. Otherwise, they will slip through the grate and you will have no burgers, and that would be sad.
Top with your favorite burger toppings and serve on gluten-free buns. If you try this recipe, let me know in the comments section how you liked it. And as always, feel free to connect with me and share on social media.
Calories (not including bun/toppings): 166
Total Fat: 5.3g
Total Carbohydrates: 20g
Dietary Fiber: 2.7