Tofu Patties

These patties are tasty enough that even the carnivores in your family should like them. Freezing and then thawing tofu gives it a nice chewy texture that can't be duplicated any other way.

Hands-On Time: 20 minutes
Ready In: 35 minutes
Yield: 6 patties


    1 (14-ounce) container firm (not "silken") tofu, drained, wrapped in plastic wrap, frozen solid, and thawed
    1 cup plain dry bread crumbs
    2 tablespoons vegetable broth or water
    2 tablespoons soy sauce
    2 tablespoons tahini (sesame paste) or peanut butter
    2 tablespoons tomato paste
    2 cloves garlic
    1 tablespoon cornstarch
    1/4 teaspoon salt, or to taste
    1/8 teaspoon pepper, or to taste
    2 tablespoons vegetable oil
    6 hamburger buns


  1. Put the thawed tofu into a sieve and use your hands to push out as much liquid as possible. Shred the tofu into tiny pieces.
  2. Put 3 tablespoons of the shredded tofu into a food processor (reserving the rest in a bowl) along with the bread crumbs, broth, soy sauce, tahini, tomato paste, garlic, cornstarch, salt, and pepper and process until a thick paste forms.
  3. Stir the tofu paste into the remaining shredded tofu until well combined, then shape into 6 patties, each about 1/2 inch thick. Heat the oil in a large nonstick skillet over medium heat, then cook the patties, turning over once, until golden brown, about 4 minutes per side. Serve the UFOs on hamburger buns.

What's Good for You
Did you know that tofu rivals beef as a source of iron? A serving of tofu (1/2 cup) contains 11 percent of the RDA; a serving of beef (1/4 lb) contains 13 percent.

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