Looking for a new way to enjoy zucchini that’s not only easy and packed with protein but also 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, reassuring you of a healthy meal.
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.
Why You’ll Love This Recipe
- Easy to Make – Mix by hand; no food processor is required
- Baked, Not Fried – Healthier and cleaner
- High in Protein – Thanks to tofu, chickpea flour & nutritional yeast
- Great for Meal Prep – Store in the fridge or freezer for quick meals
- Totally Customizable – Serve with buns, salad, or stews
Ingredients & Substitutions
- Firm tofu – Best texture and protein source
- Zucchini – Grated with moisture squeezed out
- Chickpea flour – Helps bind and add density
- Nutritional yeast – Adds umami and nutrients
- Onion – Adds juiciness
- Garlic powder, cumin, salt & pepper – Simple but effective seasoning
Tips for the Best Texture
- Use chickpea flour for structure and firmness
- Finely chop onion to keep the burgers moist
- Use parchment paper or a silicone baking mat to prevent sticking
- Flip halfway through baking for golden edges on both sides
Storage & Meal Prep Tips
- Store in the fridge for up to 3 days in an airtight container
- Freeze raw or cooked burgers for up to 2 months
- Reheat in the oven or a dry pan for the best texture
Serving Ideas
- Classic burger – Add vegan mayo, lettuce, tomato & pickles
- On a salad – Crumble over fresh greens and drizzle with tahini
- With a side of stew or roasted veggies – A hearty dinner combo
- In a wrap – With hummus and shredded carrots for a lunchbox winner
More Vegan Recipes to Try
- Spicy Vegan Rojak Salad – Tangy, fruity, and chili-packed
- Vegan Fried Rice with Cashews and Tofu – A protein-packed one-pan meal
- Vegan Sichuan-Style Eggplant – Steamed, spicy, and full of flavor
- Delicious Vegan Causa – A Peruvian layered potato dish that’s fresh and elegant
- Spaghetti with Spicy Tomato Sauce and Olives – Mediterranean comfort food, the vegan way
Final Thoughts
These Vegan Zucchini and Tofu Burgers prove that healthy, protein-rich meals can be easy, flavorful, and fun. Whether you’re feeding a family, meal prepping for the week, or cooking with kids, this recipe is a keeper. I hope you enjoy it as much as I do!
Easy Zucchini and Tofu Burgers
These Baked Zucchini and Tofu Burgers are a vegan, high-protein, and oil-free option—perfect for a light and nutritious dinner. The combination of firm tofu, chickpea flour, and nutritional yeast creates a crispy exterior and a soft interior, with a balanced flavor thanks to the marinated tofu. They're easy to make and oven-baked and pair wonderfully with a fresh salad or a creamy sauce. Delicious, satisfying, and packed with nutrients!
Equipment
- 1 Pasta strainer or other utensil
- 1 Flattener (back of a flat spoon, coffee tamper, or hamburger smoother). You can also use a spoon.
- 1 9 cm metal ring (optional, for even shaping)
- 1 Baking sheet lined with parchment paper or a reusable silicone mat.
- 1 Large mixing bowl.
- 1 Scale for weighing ingredients.
Ingredients
- 1 large zucchini
- 570 g Firm tofu
- 190 g Chickpea flour
- 38 g (~4 tbsp) Nutritional yeast
- 6 g (~2 tsp) Garlic powder 1 for marinating the tofu and the other for mixing in the bowl.
- 3 g (~1 tsp) Ground cumin
- 50 g Half a red onion, finely diced
- Black pepper to taste
- Salt to taste
- 4 tbsp Olive oil
- 3 tbsp Soy sauce
- 1 tbsp Maple syrup
Instructions
- Drain the tofu and marinate it with soy sauce, garlic powder, and maple syrup.
- Preheat the oven to 200°C (fan oven) or 180°C (conventional oven).
- Grate the zucchini and drain it well in a colander to remove excess water.Mash the tofu with a fork until crumbly.
- Combine the grated zucchini, tofu, chickpea flour, and nutritional yeast in a bowl. Knead the mixture with your hands until evenly combined.
- Add the spices (garlic powder, cumin, salt, and pepper) and mix well until you get a smooth dough.
- Place baking paper or a reusable silicone mat in a baking dish.
- Line the dish with baking paper. Place the metal ring on top. Weigh out 115g portions and assemble the toasts. Use the back of a flat spoon, a coffee tamper, or a burger smoother to flatten the patties and make them even. Build the patties this way.
- You can sprinkle a little chickpea flour on the baking sheet to prevent them from sticking.
- Bake at 200°C fan-assisted oven or 180°C conventional oven for 8 minutes per side. Remove the pan and carefully flip the patties with a spatula.
- Place the patties on a wire rack to cool and retain their crispiness.
Notes
- Protein per burger: 0.81 g
- Calories per burger: 67 kcal
- Carbs per burger: 2.77 g
- Fats per burger: 6.11 g
- Fiber per burger: 0.37 g