These Asian-inspired spicy tofu almond burgers with kimchi and sriracha aioli are packed with flavour and protein. A wholesome veggie burger recipe that will satisfy vegetarians and omnivores alike!
My first (and most enduring) veggie burger love was the classic tofu burger from the well known Moosewood Restaurant cookbook. It recently came to my attention that I haven’t posted a single tofu burger recipe here on the blog, so here is a recipe to fill that void: Spicy Tofu Almond Burgers with Sriracha Aioli!
Taking its flavour cues from Korean and Chinese cuisines, this is a hearty veggie burger recipe that has a tofu, quinoa, and almond base. It’s easy to prepare, and makes a nice big batch of 10 burgers. We enjoy the fresh burgers on buns with lettuce, tomato, kimchi, and sriracha aioli, and leftovers are great chopped or crumbled over salads or power bowls with cooked grains, vegetables, kimchi, and aioli at lunch the next day.
spicy tofu almond burgers ingredients
- FOR THE BURGERS: Firm or extra-firm tofu (preferably pressed beforehand), egg or flax egg, almonds, quinoa, extra virgin olive oil, onion, garlic, ginger, toasted sesame oil, tamari, sea salt, freshly ground black pepper, sriracha or gochujang, cilantro, coriander, cayenne, cayenne, lime zest, and lime juice.
- FOR THE SRIRACHA AIOLI: Sriracha, vegan mayonnaise, and garlic.
- FOR SERVING: Kimchi, lettuce, tomato, and buns.
how to make the tofu burgers
- Preheat the oven to 325 degrees Fahrenheit. Place the almonds on a baking sheet and roast for 10-12 minutes, or until browned and fragrant. Remove from the oven and let them cool for a few minutes. Once cool, place them in a food processor fitted with the ‘S’ blade and process into a coarse meal. Transfer into a large bowl.
- Increase the oven temperature to 375 degrees Fahrenheit.
- Pulse the (preferably pressed) tofu a few times in a food processor, until crumbly. Transfer into the bowl. Add the egg or flax egg and cooked quinoa.
- Warm the oil in a skillet over medium heat. Add the onion, garlic, ginger, and a small pinch of salt. Cook, stirring occasionally, until softened and lightly browned, eight minutes.
- Transfer the cooked onion, garlic, and ginger into the bowl. Add the toasted sesame oil, tamari, ½ teaspoon of salt, pepper, cilantro, coriander, cayenne, lime zest, and lime juice. Mix thoroughly to combine. The mixture should hold together at this point. If it does not, add another tablespoon or two of ground flax, which will help bind it.
- Taste and add additional salt or lime juice, if desired.
- Line one very large baking sheet or 2 standard baking sheets with parchment paper.
- Shape the tofu mixture into 10 patties and place them on the prepared baking sheet(s). Make sure that you press them together very firmly, as tofu burgers can fall apart more easily than other veggie burgers.
- Bake the burgers for 40-45 minutes. They are ready when browned all over and crispy around the edges.
- While the burgers are in the oven, make the sriracha aioli: Combine the sriracha, mayo, and minced garlic in a bowl and whisk to combine.
- Let the burgers sit on the baking sheet for at least 5-10 minutes before enjoying on buns with lettuce, tomato, kimchi, and aioli.
- Store leftover burgers in an airtight container in the refrigerator for up to five days.
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ingredient substitutions
If you have allergies, or simply do not have certain ingredients on hand, here are some easy swaps that you can make with this recipe.
- Replace the tofu with 3 cups of cooked chickpeas, adzuki beans, or black beans.
- Replace the almonds with sunflower seeds or pumpkin seeds (pepitas).
- Replace the quinoa with brown rice or buckwheat.
is it absolutely necessary to press the tofu?
No! In fact, I usually skip this step. However, if you want a super firm burger, I recommend taking the time to press the tofu first. I’ve included a link to a helpful step-by-step guide in the notes on the recipe card.
more veggie burger recipes
If you enjoy these tofu almond burgers, check out some of my other veggie burger recipes, such as:
- Moroccan Chickpea Burgers with Cilantro Tahini Sauce
- Greek Lentil Walnut Burgers
- Mediterranean Sun-Dried Tomato Chickpea Burgers with Cashew Tzatziki (Vegan)
I hope that you love this recipe as much as I do! If you make it, let me know how you enjoyed it by leaving a comment and rating below this post. And if you share a photo to Instagram, be sure to tag @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve been making.
Enjoy!
Spicy Tofu Almond Burgers
- Total Time: 1 hour
- Yield: 10 burgers 1x
- Diet: Vegan
Description
These Asian-inspired spicy tofu almond burgers with kimchi and sriracha aioli are packed with flavour and protein. A wholesome veggie burger recipe that will satisfy vegetarians and omnivores alike!
Ingredients
Spicy Tofu Almond Burgers
- 1 cup raw almonds
- 2 blocks firm or extra firm tofu (each 400–450 grams), preferably pressed*
- 1 egg or flax egg (1 tablespoon ground flax mixed with 2.5 tablespoons of water in a small dish)
- 1 cup cooked quinoa**
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, diced
- 4 medium garlic cloves, minced
- 1–2 tablespoons finely minced fresh ginger, to taste
- 1 tablespoon toasted sesame oil
- 1 tablespoon tamari
- ½ teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 tablespoons organic sriracha or homemade gochujang
- ½ cup fresh cilantro leaves, finely chopped
- 1 ½ teaspoons ground coriander
- ⅛ teaspoon cayenne (optional)
- Zest of 1 lime
- 1 tablespoon freshly squeezed lime juice, plus more to taste
Sriracha Aioli
- 2 tablespoons organic sriracha or homemade gochujang
- ½ cup vegan mayonnaise (I like Chosen Foods brand)
- 1 medium garlic clove, minced
For Serving
- Buns of your choice
- Sliced tomato
- Lettuce
- Kimchi
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Place the almonds on a baking sheet and roast for 10-12 minutes, or until browned and fragrant. Remove from the oven and let them cool for a few minutes. Once cool, place them in a food processor fitted with the ‘S’ blade and process into a coarse meal. Transfer into a large bowl.
- Increase the oven temperature to 375 degrees Fahrenheit.
- Pulse the (preferably pressed) tofu a few times in a food processor, until crumbly. Transfer into the bowl. Add the egg or flax egg and cooked quinoa.
- Warm the oil in a skillet over medium heat. Add the onion, garlic, ginger, and a small pinch of salt. Cook, stirring occasionally, until softened and lightly browned, eight minutes.
- Transfer the cooked onion, garlic, and ginger into the bowl. Add the toasted sesame oil, tamari, ½ teaspoon of salt, pepper, cilantro, coriander, cayenne, lime zest, and lime juice. Mix thoroughly to combine. The mixture should hold together at this point. If it does not, add another tablespoon or two of ground flax, which will help bind it.
- Taste and add additional salt or lime juice, if desired.
- Line one very large baking sheet or 2 standard baking sheets with parchment paper.
- Shape the tofu mixture into 10 patties and place them on the prepared baking sheet(s). Make sure that you press them together very firmly, as tofu burgers can fall apart more easily than other veggie burgers.
- Bake the burgers for 40-45 minutes. They are ready when browned all over and crispy around the edges.
- While the burgers are in the oven, make the sriracha aioli: Combine the sriracha, mayo, and minced garlic in a bowl and whisk to combine.
- Let the burgers sit on the baking sheet for at least 5-10 minutes before enjoying on buns with lettuce, tomato, kimchi, and aioli.
- Store leftover burgers in an airtight container in the refrigerator for up to five days.
Notes
*How to press tofu: Here is a helpful guide.
**¼ cup uncooked quinoa = 1 cup cooked quinoa. To cook the quinoa, combine ¼ cup uncooked quinoa with ½ cup water in a small saucepan. Bring to a boil, turn down heat to low, and cook for 12-15 minutes, until water has been absorbed. Fluff with a fork and add to the burgers.
I love Simply Natural organic sriracha or my homemade gochujang in these burgers. You can purchase the sriracha at natural grocers and some supermarkets across North America.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Korean/Chinese
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