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Tandoori Tofu Burger

Spicy, gorgeous and delicious Tofu burger bursting with Tandoori flavors is paired with a mild and sweet Green chutney Coconut cream Sauce. These Indian Inspired burgers are completely vegan, including the sauce, and taste mouth-wateringly delicious!

Tandoori tofu burgers with chips and tomatoes on the side.

Omg, I am so excited about this burger. It has so much tandoori flavor that I am in awe. Tofu is a perfect blank canvas to add your own flavor profiles to it and this tandoori flavor is a perfect match. I always have a batch of vegetarian and vegan friends in my barbeque party every year and this is going to be a perfect vegan option for them this year.. so Yay!! I am super excited!

This burger is also very customizable, you can add sautéed veggies to the burger, mix and match the spices as you need and change the sauce or spread as per your taste. Its very healthy and a very appetizing way to add Tofu to your menu. One another thing I make with my tofu is this Tofu tikka wraps.. its a super easy weeknight meal in my house as it gets done in a jiffy and is so nutritious and filling.

Tofu Tikka Wrap cut into half.

A few important things to remember before making the tofu burger:

  1. DRAIN THE TOFU!!! I can’t stress the importance of draining the tofu. You  can use a tofu press or just press the tofu by placing some weight on it.
  2. You can add any sautéed veggies, like peppers, kale and onions, to the burgers and customize it as you like.
  3. I like using store bought Tandoori masala for a quick fix but you can make your own tandoori masala like this:
    • 2 tablespoons Red chili powder
    • 2 tablespoons coriander powder
    • 1 teaspoon cumin powder
    • 1 teaspoon Pepper powder
    • 2 teaspoon Garam masala powder
    • 2 teaspoon kasoori methi / Dried Fenugreek)
    • 1 teaspoon Ginger powder
    • 1 teaspoon garlic powder

How to make the Tandoori Tofu Burger?

  • First, Drain the tofu. You can use a tofu press or simply press the tofu to drain the water. Take out the tofu(Organic Firm or Extra Firm Tofu) from the pack and wrap in a clean kitchen towel.
  • Place a weight on top of the tofu to drain more water. I use mortal pestle or cans for weight. Keep pressing the tofu for at least 30 minutes.
  • In a large mixing bowl, crumple the tofu. Add Tandoori masala, red chili powder, 1/2 teaspoon ginger garlic paste, salt, juice of half lemon and all-purpose flour.
Pressing tofu and adding the spices.
  • Mix all the ingredients and divide the mixture into 4 portions. Preheat the oven to 350 F.
  • Use a cast iron pan or an oven-safe skillet and add little avocado oil or olive oil. Shape the tofu burger patties and fry them till they are seared and golden at the bottom.
Making tofu patties.
  • Flip them over and sear them on the other side. Bake in the preheated oven for 20-25 minutes or until the burgers are firm to touch.
Tofu burgers in a cast iron pan.

How to make the green chutney coconut cream sauce?

Okay this is completely optional but tastes soooo good! Tandoori and green chutney are a classic combination and we are making this green chutney a bit sweeter and milder by adding coconut cream in it. You can use just the green chutney as the sauce too or You can use mayonnaise in place of coconut cream if you like mayonnaise.

  • Grind mint, cilantro, cashews, green chili, salt and lemon juice to a smooth paste to make a quick Green chutney. Add water, if needed, to make a fine paste. You can use sunflower seeds for a nut-free option.
  • Place a can of unsweetened coconut milk in the refrigerator overnight or for 4-6 hours. It separates the thin coconut milk from the thick cream. Or you can use a coconut cream can instead of this whole process.
  • Open the can carefully. DO NOT SHAKE THE CAN. Take 2 tablespoons of coconut cream in a bowl and reserve the rest in freezer for a different use.
  • Add 2 tablespoons green chutney and mix it in.
Making of green chutney coconut cream sauce.

A few quick FAQs about the Tandoori Tofu Burger:

How do these burgers taste?

Texture wise, they are a bit soft on the inside but super crispy on the outside. They are spicy and have a ton of flavor packed in them! The texture also depends on how much water you squeeze out of the tofu, the more you strain, the firmer the burger will be.

Can I make it gluten-free?

Yes! I add some all-purpose flour to bind the ingredients. You can use some gluten-free flour or rice flour in place of regular flour.

What toppings and sauce works with the Tandoori Tofu burger?

You can use anything you like. Onions, peppers, kale, spinach, lettuce, pickles, caramelized onions.. yum! For the sauce, I really like the green chutney coconut cream sauce mentioned above or just use green chutney alone. Mayonnaise works wonderfully as well!

Yield: 4 Burgers

Tandoori Tofu Burger

Tandoori tofu burgers with green chutney coconut cream sauce.

Vegan Tandoori spiced Tofu burgers with Green chutney Coconut cream Sauce

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

Ingredients for Tandoori Tofu Burger:

Ingredients for Green Chutney Coconut cream sauce:

Ingredients to assemble the burger:

  • Burger Buns
  • Onions
  • Tomatoes
  • Red or Yellow Peppers
  • Cilantro
  • Kale or Lettuce
  • Green chutney coconut cream sauce or Mayonnaise

Instructions

Tandoori Tofu Burger patties:

  1. Press the tofu to drain as much water as you can for 30 minutes. You can use Tofu press or wrap in a clean kitchen towel, Place weight on top of the tofu to drain more water.
  2. In a large mixing bowl, crumple the tofu. Add Tandoori masala, red chili powder, ginger garlic paste, salt, lemon juice and all-purpose flour.
  3. Mix all the ingredients and divide the mixture into 4 portions and shape them into patties.
  4. Preheat the oven to 350° F.
  5. Use a cast iron pan or an oven-safe skillet and add avocado oil. Fry the burger patties till they are seared and golden at the bottom.
  6. Flip them over and sear them on the other side.
  7. Bake in the preheated oven for 20-25 minutes or until the burgers are firm to touch.

Green Chutney Coconut Cream sauce:

  1. Grind mint, cilantro, cashews, green chili, salt and lemon juice to a smooth paste to make a quick Green chutney. Add water, if needed, to make a fine paste.
  2. Place a can of unsweetened coconut milk in the refrigerator overnight or for 4-6 hours. (Or skip this whole process and use coconut cream instead)
  3. Open the can carefully. DO NOT SHAKE THE CAN. Take 2 tablespoons of coconut cream in a bowl.
  4. Add 2 tablespoons green chutney and mix it in.

Notes

  • You can use a coconut cream can Instead of doing the whole process of chilling the coconut milk, if you are short on time.
  • Tandoori and green chutney are a classic combination, You can use just the green chutney as the sauce too or You can use mayonnaise in place of coconut cream if you like mayonnaise.
  • DRAIN THE TOFU!!! I can't stress the importance of draining the tofu. You  can use a tofu press or just press the tofu by placing some weight on it.
  • You can add any sautéed veggies, like peppers, kale and onions, to the burgers and customize it as you like.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 435Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 6mgSodium: 611mgCarbohydrates: 46gFiber: 6gSugar: 21gProtein: 18g

Nutrition information isn’t always accurate.

Did you make this recipe?

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