Happychicken Burgers
Submitted by nancymariec
Happychicken burgers blend pressed tofu, cabbage, carrots, and nutritional yeast into a savory plant-based patty seasoned with poultry herbs. Vegan-friendly and gluten-adaptable.
YIELD
6 servingsPREP
30 minCOOK
25 minREADY
55 minThe clever trick to these vegan “chicken” burgers is the seasoning combo. Pressed tofu provides the protein structure while nutritional yeast and poultry seasoning team up to mimic that savory, herbal chicken flavor without any meat in sight. Pressing the tofu first matters more than people realize. Wrap it in a clean kitchen towel and let the moisture drain for at least 10 minutes, or the patties turn wet and crumbly on the baking sheet. Sauté the green onions, cabbage, and grated carrots just until soft so they fold into the tofu mixture without leaking water later. Whole-wheat flour binds everything, baking powder gives it lift, and the patties bake on an oiled sheet rather than fry, keeping things light. Top them like any good burger or serve naked with sweet-and-sour sauce as savory pancakes.
Pro Tips
- Press the tofu under a heavy plate or skillet for 20 to 30 minutes for the firmest patties. Wet tofu equals soggy burgers.
- Use aluminum-free baking powder for cleaner flavor. Some supermarket brands contain aluminum that leaves a metallic aftertaste.
- Squeeze the grated cabbage and carrot in a clean towel before sautéing if they look watery. Excess moisture wrecks the texture.
- Swap tamari for soy sauce to keep these gluten-free. The flavor is nearly identical.
Variations
- Stir in finely chopped mushrooms with the cabbage for extra umami depth.
- Add a teaspoon of smoked paprika for a smoky, BBQ-leaning version.
- Form the mixture into nuggets and serve with sweet-and-sour or bbq sauce for a kid-friendly twist.
Ingredients
Directions
Tofu - wrapped in clean towel for 10 minutes or more.
Baking powder - many baking sodas contain aluminum which is to be avoided.
- Cut tofu in thin slices and wrap in several thickness of kitchen 2. Heat oil in a skillet and add green onions. Sauté briefly, then add cabbage and carrot and sauté for 4 to 5 minutes, until soft. Set aside. Preheat oven to 350℉ (180℃).
- Cream the tofu in a food processor. Add the flour, yeast, soy sauce, baking powder, and poultry seasoning. Process until smooth. Add vegetables and pulse 3 times, just to combine and chop slightly. (This can also be done by hand.)
- Spoon ⅓ cup of mixture onto an oiled baking sheet. Flatten to ¼ to ½ inch patties and shape in neat rounds. Bake for 15 minutes, then turn over and bake an additional 10 minutes.
- Serve burgers on buns with Almonnaise, sliced tomato, sliced pickle, and sprouts or serve simply as pancakes with a sweet-and-sour sauce.
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