Wild Mushroom Tofu Burger

Cooked tofu can have a meaty texture, and its mild taste allows the other flavours in the dish to shine. These plump, juicy burgers are a healthy, protein-rich alternative to traditional ingredients.


  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 2 shallots, peeled and minced
  • 1 cup (90g )dried Shiitake mushrooms, soaked in hot water until soft
  • 2 cups (200g) stemmed/chopped wild, domestic or Portobello mushrooms
  • 1 packet firm tofu, mashed
  • 1/3 cup (30g) toasted wheatgerm
  • 1/3 cup (30g) breadcrumbs
  • 2 tbsp light soy sauce
  • 2 tbsp vegetarian Worcestershire sauce
  • 1 tsp liquid smoke flavouring
  • 1 tsp granulated garlic
  • 2/4 cup quick cooking oats
  • Olive oil cooking spray


  1. Preheat the oven to 200C (375F). Lightly coat a heavy skillet with cooking spray and sautAc the onion, shallot and salt in the oil for about 5 minutes. Stem the softened shiitake mushrooms and mine with fresh mushrooms in a food processor. Add to the onions. Cooked for another 10 minutes, stirring occasionally to prevent sticking. Mix the mushrooms with the mashed tofu. Add the remaining ingredients and mix well.
  2. Measure out 8 portions. Wet your hands with water to prevent sticking and form into patties. Place side by side on a baking tray coating with cooking oil spray and bake for 25 minutes, turning once after 15 minutes.
  3. Before serving, heat in a heavy skillet coated with cooking sprat and grill for a few minutes on each side.