Masala Tofu-Veggie Burger
Lunch, Recipes, Savory, Vegan

Masala Tofu-Veggie Burger

I had a sudden craving for a veggie burger, but with an Indian flair. In India, you’ll find different variations of veggie burgers, for instance- Frankies, Kati Rolls (which btw The Kati Roll Company on W 39th is amazing) , Vada Pav, Aloo Tikki etc. These are all essentially different forms of a veggie burger. I decided to make something a little more “burger” like with a toasted bun, homemade spread- the works. It’s really nutritious- tofu adds a great amount of protein while the vegetables provide fiber and nutrients. It’s also vegan.

Did I mention that you won’t miss the beef? Yes it’s true. I gave this burger to my future brother-in-law who loves his steak.. and he said if he were to eat this kind of vegetarian food everyday, he wouldn’t even crave the meat! That’s probably the best thing a meat-lover could say to  vegetarian animal-lover!!

Masala Tofu-Veggie Burger:


  • 1 medium white onion- finely chopped
  • 1 red/orange/green bell pepper- finely diced
  • 1 cup frozen peas-carrots mix (thawed)
  • 3-4 small green chillies (not serrano) Please adjust to your spice level
  • 3/4 cup firm cubed tofu (I used Nasoya Brand)- drained well
  • 1 medium potato- boils, peeled, diced
  • 1-2 cloves garlic– minced
  • 1/2 tbsp black mustard seeds
  • 4-5 curry leaves
  • pinch hing (Asafoetida optional)
  • 1 tsp cumin powder
  • 1 tsp turmeric
  • 1 lemon
  • 1 tsp salt (or to taste)
  • 1/2 bunch cilantro- washed-finely chopped
  • 1/2-3/4 cup Indian Breadcrumbs (recipe below)
  • 1/2 tbsp vegetable oil
  • PAM original flavor
  • 1 red/white onion- cut into thick slices
  • 1-2 beefsteak tomatoes- cut into thick slices
  • few sprigs of cilantro
  • 1/2 cup mint-cilantro chutney spread (recipe below)
  • 4 Portugese Rolls (Or anything you like)- toasted
1. In a large skillet over medium-high heat, add spray with a generous amount of PAM and add oil. Add mustard seeds and saute for 30 seconds-till you hear popping noises. Add curry leaves- BE CAREFUL, they pop hot oil! Add onions and peppers- sweat for about 30 seconds. Add chopped garlic, chilies and turmeric. Saute for about 5-7 minutes, until the onions and peppers are soft. Add peas and carrots mixture, cumin powder and salt. Saute for about 7-10 minutes- you want all the veggies to be soft and cooked through.
2. Meanwhile in a small bowl, add the cubed tofu, a pinch of turmeric, cumin powder, coarse black pepper and some cayenne pepper (totally optional!). Mix and set aside to marinate for a bit.
3. Once the veggies are cooked, add the tofu- saute until slightly brown and soft enough that it crumbles. Add juice form half a lemon and half of the chopped cilantro.
Mix and add the diced boiled potato, and toss until everything is coated, soft and taste for salt/spices. Using a masher, mash the mixture until mushy and until the veggies are small. Set aside to cool.
4. Once cooled, add a bit of the breadcrumbs and mix with your hands. Start forming into thick patties (mixture should make 4). If it’s still giving you a hard time, add more breadcrumbs. Make 4 patties, place on a plate and wrap with plastic wrap until ready to use.
5. In a small skillet sprayed with PAM over medium-high heat, add one patty at a time. Cook for about 2 minutes on each side- until browned and crispy.
At the same time, saute the thick slices of onion, until charred and slightly soft. Spread a generous amount of the chutney spread on each side on the bread, place burger, onions tomato and cilantro leaves. Serve with a slice of lemon and reduced-fat chips on the side.
Indian Breadcrumbs:
  • 2 end slices of country-white bread (I used Pepperidge Farm)
  • 1 tsp cumin powder
  • 1/4 tsp turmeric
  • coarse black pepper- few grinds
  • 1/2 tsp garlic powder
1. In a food processor break up the bread slices, and pulse till its finely ground. Sprinkle in the spices, and pulse again.
Creamy Mint-Cilantro Chutney Spread:
  • 1/4 cup mint-coriander chutney (I used homemade, but store-bought is fine. I like Knorr Brand)
  • 1/4-1/2 reduced-fat/fat-free sour cream (I used Breakstone’s Brand)
1. In a small bowl mix together the chutney and sour cream, add salt and pepper if you desire.
You Might Also Like These Indian-Vegan Dishes:
 
  
 
  
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7 Comments

  1. Sagar says:

    This looks ridiculously good! I especially like the idea of the spread…I have some Trader Joe’s masala burgers that I’ll use this spread for instead of boring Ketchup. 🙂

  2. We are having burgers tonight but I wish I had some of these patties to use instead. I am definitely printing this one out to try soon.

  3. These are among the nicest looking veggie burgers I’ve ever seen. And with an Indian touch on top of that! Nice job.

  4. OR

    You can buy one for 3 dollars at Trader Joes 🙂

    But I liked the cilantro and lime idea.

    Will try it next time.

  5. I love masala, and this burger looks really, really pretty. Nice presentation, by the way!
    This sounds like a wonderfully flavorful dish 🙂

  6. ankit mangla says:

    Absolutely Brilliant Idea!! Thanks for sharing

    1. no problem, enjoy!

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