Jacquie's Tofu Burgers

Tuesday 24 July 2018

About 20 years ago now, I met a lovely lady named Jacquie. It was when I was being taught by the Missionaries of the church I belong to. She and her husband Tom used to come with them  on occasion when they were teaching me, and actually we became pretty good friends through the process.  I love Jacquie and her husband.  They are pretty wonderful people.  I don't know what I would have done without their love and support during my first year in the church.  They really took me under their wings when my life fell apart and did everything they could to help me.  I will always appreciate the love and the care that they gave to me. 

Jacquie was an Iridologist, Herbalist and Reflexoligist.  Her house always smelled so wonderful, all herby and delicious. She gave the best foot massages and she could tell what was ailing you just from looking into your eyes.  She also made the most amazing Tofu Burgers.  I used to love being invited over to hers when she was making them for dinner. At first I didn't know what to think when she said she was having Tofu Burgers, but with one taste I was hooked. Ab fab, as they say!! 

I was recently asked by the people at Tofuture if I would like to try out their Tofu Press.  I immediately thought of Jacquie and her Tofu Burgers. How could I say no! 

Tofu is one of the most versatile, healthy and delicious foods around, but to get the most out of it, you really need to press it. The unique and stylish  Tofuture Tofu Press removes the water from unpressed tofu simply and effectively.  The gradual nature of pressing  will give your unpressed tofu the perfect texture  and consistency enabling it to absorb gorgeous marinades or the beautiful flavours of the dish you are preparing.

It consists of three pieces.  A white base.  A green inner tub with a perforated bottom which allows for the water to drain out, and a lid which acts as a press.  It has really strong elastic bands which clip down beneath those little white bits you see sticking out on the base, to hold it on and press down on the tofu, with three different levels of pressure.

Its very easy to use and comes with very clear instructions on how to use it.

Here you see my package of Tofu and the Tofu Press. 

Remove the tofu from the packaging, draining off and disposing of any liquid. Place the block into the inner tub with the perforations and place that tub into the base. 

Clip on the lid, by pulling the elastic bands down around the hooks and push the handles down to impart a continuous pressure on the tofu. 

Now leave the press in the fridge for the desired amount of time, you don’t need to return to the press to increase the pressure half-way through the pressing time. The longer you leave the tofu, the better it will be pressed. 

We recommend the following guideline pressing times depending on what you are making. 

Short press, 15-30 mins – for ‘cheese’ sauce, ‘chocolate’ mousse or ‘cheese’cake 

Medium press, 1-2 hours – for pasties, quiches and pies 

Long press, 4 hours to overnight – for stir-fries, kebabs and baked tofu

When you’re ready to either marinate or cook your tofu, simply release the bands by opening the handles, remove the tofu and pour out the water. You’re ready to marinade, whiz, bake or fry your tofu. 

I used a medium press for these burgers.

*Jacquie's Tofu Burgers*
Makes 10 servings

This delicious recipe comes from my longstanding friend Jacquie.  I have enjoyed many of these in her home.  They are fabulous! 

1 pound tofu (firm)
160g quick oats (2 cups)
4 spring onions chopped
1 TBS each tomato ketchup, mustard,  and Bragg's All Purpose Seasoning (can use Soy Sauce)
1/2 tsp garlic granules
1 tsp oregano flakes
salt and black pepper to taste
Oil for frying 

Crumble the tofu into a bowl, along with some of the water from the pressing (only as needed to give you the right consistency). Add the oats and stir well together. Mix together the onions, garlic granules, oregano, seasoning and the ketchup, mustard and Braggs.  Mix this into the tofu/oat mixture until well combined. Have ready a large sheet of plastic cling film. Dump onto the cling film and form a log.  Roll the cling film around the log, twisting at either ends like a Christmas cracker. Tuck the ends underneath.  Place in the refrigerator and let chill overnight. 

When you are ready to cook, slice off as many burgers as you are wanting, about 1/2  to 3/4 inch thick. 

Heat some oil in a large skillet.  Add the tofu burgers and fry until golden brown on both sides.  Serve in toasted buns along with your favourite toppings. I like sprouts Cheese and Tomatoes!! 

The press is compact and easy to store. The outer tub can also be used as a bowl for marinating your pressed tofu.  To find out more about this nifty piece of kit, or purchase one, do check out the Tofuture website. There are recipes and tips and everything you need to know about the Tofu Press. You can also buy this press via Amazon  in the UK, the US, Canada, Germany, France, the Netherlands, Belgium, Spain and Italy.

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Many thanks to Tofuture for sending me this Tofu press for the purpose of review.  Very much appreciated. I was very impressed with the results and I am looking forward to using it in the future for all sorts! 

Note - although I did receive a press free of charge, I was not required to write a positive review in exchange.


  1. I really enjoyed this post, and reading about the time when you were being taught by missionaries and your friend Jacquie and her husband took you under their wing. So sweet. Jacquie's tofu burgers sound delicious--I'm going to make those. I usually press my tofu using lots of paper towels, 2 plates, and some cans for weight. I'll have to look into that press. Cheers, Rocquie

    1. This press removes the need for all of that Rocquie! You will love it!

  2. What a lovely post about your friend. She sounds like a great friend to have. As is that press - I shall look into that as we do like tofu and it can be a bit of a faff to press it.

    Anyway, I made these for tonight's meal. I made up the tofu mix yesterday and then it was easy to slice off what I needed and to fry the patties. They are very tasty and we enjoyed them on buns with shredded lettuce, thinly sliced red onion, tomato and cheese. Yum!


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