Baked zucchini and tofu burgers served on a white plate with yellow cherry tomatoes and a side of ketchup

Why You’ll Love This Recipe

Looking for a new way to enjoy zucchini that’s easy, packed with protein, and healthy? These Easy Zucchini and Tofu Burgers are the perfect solution. Made with firm tofu, chickpea flour, and nutritional yeast, these oven-baked burgers are satisfying, nutritious, and 100% plant-based.

With this recipe, I’ve taken a fun twist on traditional zucchini dishes—no stir-frying or fancy tools needed. Just simple ingredients mixed by hand and baked to perfection. Whether you serve them in a burger bun, with a fresh salad, or alongside a stew, these vegan patties are a canvas for your culinary creativity, as versatile as they are delicious.

Vegan Adaptation and Ingredient Choices

These burgers are entirely plant-based and don’t rely on eggs, breadcrumbs, or store-bought meat alternatives. Firm tofu adds protein and texture, chickpea flour binds the mixture and gives it structure, and nutritional yeast brings depth of flavor and nutrition.

Zucchini adds moisture and freshness, while red onion keeps the interior juicy without needing oil or fat in the mix.

Changes to the Original Recipe

Instead of pan-frying or deep-frying the patties, this recipe is entirely oven-baked for a healthier and easier clean-up process. It also avoids breadcrumbs and uses chickpea flour for a gluten-free option with added protein.

Vegan zucchini and tofu patties cooling on a wire rack after baking, showing golden crispy edges

Ingredients

Vegetables and Base

1 large zucchini (grated and drained)
570 g firm tofu (drained and crumbled)
50 g red onion, finely diced (about half a small red onion)

Binders and Flavor

190 g chickpea flour
38 g (about 4 tablespoons) nutritional yeast
6 g (about 2 teaspoons) garlic powder
3 g (about 1 teaspoon) ground cumin
Salt and black pepper to taste

For Marinating the Tofu

4 tablespoons olive oil
3 tablespoons soy sauce
1 tablespoon maple syrup
1 teaspoon garlic powder (from the total above)

More About the Ingredients

Firm tofu — Gives the burger body and protein. Make sure to drain it well and mash it thoroughly for best texture.

Chickpea flour — Acts as a binder and gives structure. It’s naturally gluten-free and high in protein.

Nutritional yeast — Adds savory, umami flavor and essential nutrients like B12 (if fortified).

Zucchini — Adds moisture, color, and lightness to the burgers. Be sure to squeeze out as much liquid as possible before mixing.

Red onion — Keeps the patties moist inside and balances the texture.

Olive oil, soy sauce, and maple syrup — Used for marinating the tofu to infuse flavor from the start.

Tips for Making This Vegan Zucchini and Tofu Burger

Use chickpea flour instead of breadcrumbs for a gluten-free, protein-rich burger with better structure.
Finely chop the onion so it blends well and doesn’t create soggy patches.
Line your baking tray with parchment paper or a silicone mat to prevent sticking.
Flip the patties halfway through baking to achieve golden edges on both sides.
Let the burgers cool on a wire rack to maintain crispiness.

Instructions

Drain the tofu and marinate it with soy sauce, olive oil, maple syrup, and 1 teaspoon garlic powder. Let it sit while you prep the rest.
Preheat the oven to 200°C (fan oven) or 180°C (conventional).
Grate the zucchini and drain it in a colander. Squeeze out as much moisture as possible.
Mash the tofu with a fork until crumbly.
Combine the grated zucchini, crumbled tofu, chickpea flour, nutritional yeast, and remaining garlic powder, cumin, salt, and pepper in a large mixing bowl.
Mix everything thoroughly by hand until it becomes a uniform dough.
Line a baking tray with parchment paper or a silicone mat. Sprinkle a little chickpea flour on top to prevent sticking.
Shape the burgers using a metal ring or mold. Weigh out 115 g portions and press them down using a spoon, tamper, or flat spatula to create even patties.
Bake the patties for 8 minutes on each side. Carefully flip them halfway through with a spatula.
Let the burgers cool on a wire rack for the best texture and crispiness.

Serving Suggestions and Culinary Pairings

Classic burger style – Serve with buns, lettuce, tomato, pickles, and vegan mayo
Over a salad – Crumble on top of greens and drizzle with tahini or vinaigrette
With stew or roasted veggies – A hearty, balanced dinner
In a wrap – Add hummus, shredded carrots, and leafy greens for a great lunchbox option

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