These family-favorite tofu burgers made with onion, celery, and cheese are delicious! This recipe uses tofu that has been frozen for 72 hours and then quickly defrosted. I always keep frozen tofu on hand so it's ready to use. Serve them in place of meat as a main entrée or serve them on buns with your favorite toppings, such as lettuce, onion, tomato, and mayo.
Ingredients
- firm tofu, frozen for 72 hours: 1 pack (12 ounce pack)
- vegetable oil: 2 tsp
- onion: 1 piece (chopped)
- stalk celery: 1 piece (chopped)
- cheddar cheese: 0.25 cup (shredded)
- egg: 1 piece (beaten)
- salt and pepper: (to taste)
- vegetable oil for frying: 0.5 cup (or as needed)
Metric Conversion
Stages of cooking
-
Bring a large saucepan of water to a simmer. Leave frozen tofu in its package and place into the water. Remove from the heat and let tofu thaw for about 20 minutes in the hot water.
-
Remove tofu from the package and transfer to a plate. Place another plate on top of tofu. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
-
While tofu is draining, heat 2 teaspoons oil in a small skillet over medium heat. Add onion and celery; sauté until soft and lightly browned, about 5 minutes. Remove from the heat.
-
Finely chop tofu and place into a mixing bowl. Add onion and celery mixture, Cheddar, egg, salt, and pepper; mix until thoroughly combined.
-
Pour 1/4 inch oil into a large skillet and heat over medium-high heat. Drop tofu mixture into the skillet in six equal portions. Flatten with a spatula to form patties. Fry until golden brown, 5 to 7 minutes per side.
