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Dinner recipe · from the recipe book

Miso-Ginger Tofu Mushroom Burgers

Savory, umami-rich tofu patties with browned mushrooms and ginger bake up crisp-edged and tender, topped with cool lettuce, juicy tomato, sharp red onion and a tangy chili yogurt sauce.

Miso-Ginger Tofu Mushroom Burgers

Ingredients

  • 1 lb450 gFirm tofupressed and patted dry
  • 2¾ cups sliced200 gWhite mushroomsfinely chopped
  • 1 tbsp16 gCanola oildivided
  • 3 cloves9 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 2 medium30 gGreen onionsthinly sliced
  • ¾ cup60 gOld-fashioned rolled oats
  • 2 tbsp15 gCornstarch
  • 1 tbsp20 gMiso paste
  • 2⅛ tsp10 gLow-sodium soy sauce
  • 1¼ tsp6 gToasted sesame oil
  • ½ tsp1 gBlack pepper
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1¾ tsp8 gHot sauce
  • 2 tsp10 gLime juice
  • 8 slices256 gWhole-wheat bread8 slices, used as buns
  • 1¼ cups chopped60 gRomaine lettuceleaves separated
  • 1½ medium200 gTomatoessliced
  • ½ cup chopped80 gRed onionthinly sliced into rings

Steps

  1. Press the tofu between towels under a heavy pan for 15 minutes; meanwhile chop the mushrooms, mince the garlic, grate the ginger and slice the green onion.
  2. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  3. Heat half of the canola oil in a skillet over medium-high heat. Cook the mushrooms for 6 to 8 minutes until browned and dry, add the garlic and ginger for 1 minute, then let cool slightly.
  4. Pulse the oats in a blender until coarse, then crumble the tofu into a large bowl.
  5. In a small bowl, whisk the miso paste, low-sodium soy sauce and toasted sesame oil into a smooth paste.
  6. Add the cooked mushroom mixture, ground oats, cornstarch, miso paste mixture, green onion and black pepper to the tofu. Mash and mix until it holds together when squeezed.
  7. Shape into 4 patties about 3/4 inch thick, set them on the sheet and brush the tops with the remaining half of the canola oil.
  8. Bake for 15 minutes, flip carefully, and bake 12 to 15 minutes more until golden and firm. Rest 5 minutes.
  9. While the patties bake, stir the Greek yogurt, hot sauce and lime juice together to make the chili yogurt sauce.
  10. Toast the whole-wheat bread slices in the oven for the last 4 minutes of baking.
  11. Spread the chili yogurt sauce on the toast, then layer the romaine, a patty, the tomato and the red onion, and top with a second slice.

Contains: Milk, Gluten, Soy, Sesame. Some brands contain egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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