Gluten-Free Tofu Burgers & Other Delicious Recipes Without Gluten


Gluten-free Tofu burgers with spicy tomato sauce

These gluten-free tofu burgers are very easy to make yourself. For this purpose, the burger buns are coated with a spicy tomato sauce, topped with a smoked tofu patty, as well as with pickles, red onions and cress – extremely tasty!

Ingredients for 5 gluten-free tofu burgers

For the tofu burger

1 metal ring – Ø approx. 3 inches (8 cm)

5 burger buns, gluten-free

400 g smoked tofu – crumble with your hands

60 g red onion (optional) – peeled and finely diced

50 g gluten-free breadcrumbs

25 g soy flour

1 teaspoon egg substitute

Other ingredients and spices

4 tbsp peanut oil, heat-resistant

1 tbsp tomato paste

One tablespoon mustard

1 tbsp soy sauce

3 tbsp fine yeast flakes

½ teaspoon paprika powder

For the tomato sauce

500 g tomatoes – wash and roughly cut

80 g red onion (optional) – peeled and finely diced

2 tbsp peanut oil, heat-resistant

1 teaspoon organic corn starch – mix with 1 tablespoon water

1 clove of garlic (optional) – peeled and finely diced

½ mild red chilli pepper – wash, core and finely chop

1 tbsp xylitol (sugar substitute)

1 tbsp chopped thyme

Crystal salt and pepper from the mill

For topping

100 g garden cress

2 pickles – cut lengthways into very thin slices

1 small red onion (optional) – cut into fine rings

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Preparation time approx. 20 minutes

Cooking / baking time approx. 30 minutes

  • First prepare the tomato sauce. To do this, heat the peanut oil in a saucepan and add all the sauce ingredients – except the starch – to the saucepan. Simmer gently for 30 minutes over medium heat; stir it every now and then.


  • In the meantime, put all the burger ingredients in a bowl, knead with your hands to a smooth mass and season with salt and pepper. Then, with the help of the metal ring, which is moistened with water again before each contact with the burger mixture, shape burgers approximately 0.6 inches (1.5 cm) high and set aside.


  • When the sauce has simmered for 30 minutes, puree it with a hand blender, stir in the cornstarch and bring the sauce to the boil while stirring. Season with salt and pepper and set aside.


  • Then heat a large, coated pan with 2 tablespoons of peanut oil and fry two burgers on both sides until golden brown. To fry the last two burgers, add 2 tablespoons of peanut oil to the pan again.


  • Finally cut the burger buns in half, spread the tomato sauce and place a burger on each. Then cover with pickles, onion rings and garden cress, finish with the upper half of the bun, serve and enjoy your gluten-free tofu burgers.


Spaghetti with mushrooms in a cauliflower sauce – Vegan & gluten-free

After my gluten-free tofu burgers hopefully were a success with you, next up a recipe for the whole family: Fine spaghetti on a mildly spicy cauliflower sauce with mushrooms – wonderfully creamy and round in taste!

Ingredients for 3 servings

For the spaghetti and mushrooms

300 g whole grain spaghetti or gluten-free pasta

250 g mushrooms – clean and cut into slices

1 tbsp margarine, vegan & heat-resistant

2 tbsp soy sauce

2 tbsp chopped basil

For the cauliflower sauce

400 g cauliflower – cut into florets

150 ml almond cream

1 tablespoon soy sauce

1 tbsp almond butter, white

2 tbsp fine yeast flakes

1 teaspoon mustard

1 teaspoon horseradish, from the jar

½ teaspoon nutmeg powder

Crystal salt and pepper from the mill

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Preparation time approx. 15 minutes

Cooking / baking time approx. 25 minutes

  • First, bring a saucepan of salted water to the boil and cook the cauliflower for 6 minutes. Then pour the cauliflower over a sieve, collecting all of the cooking water. Use the cooking water for the sauce and for the spaghetti / noodles.


  • Puree the cooked cauliflower together with 200 ml of the cooking water and almond cream in a blender until creamy. Then put it back in the pot and heat it up again. Stir in soy sauce, almond butter, mustard, horseradish and yeast flakes and season with nutmeg, salt and pepper.


  • In the meantime, heat a pan with 1 tablespoon of margarine and fry the mushrooms for about 5 minutes. Deglaze with soy sauce, season with salt and pepper and set aside.


  • Incidentally, for the pasta, fill up the remaining cauliflower boiling water with fresh water, salt again if necessary and cook until al dente. Then pour over a sieve and drain.


  • Then add the drained pasta to the sauce and season to taste. Arrange the pasta, sprinkle with basil and serve garnished with mushrooms.


Delicious Spinach Gnocchi – gluten-free

For this gnocchi you will finely puree the spinach, finely mash the potatoes, mix the two together and seasoned them with a spicy flavor. A wonderfully aromatic dish – very tasty!

Ingredients for 2 servings

For the spinach gnocchi

400 g potatoes, floury boiling (russet)

220 g potato starch

200 g cherry tomatoes – washed, cut in half

100 g of spinach – washed

50 g smoked tofu – cut into 5 mm cubes

3 tbsp pine nuts

2 cloves of garlic (optional) – peeled and finely diced

4 tbsp olive oil, heat-resistant

¼ tsp nutmeg powder

Crystal salt and pepper from the mill

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Preparation time approx. 30 minutes

Cooking / baking time approx. 30 minutes

  • For the spinach gnocchi, first cook the potatoes with the skin in plenty of salted water until soft.


  • In the meantime, fill another saucepan with water and bring to the boil. Blanch half of the spinach in it for 60 seconds; then immediately quench in ice water (this activates the chlorophyll and it stays nice and green).


  • Take the spinach out of the ice water, put it in a sieve and drain well. Then puree finely in a tall vessel with a hand blender.


  • As soon as the potatoes are soft-boiled, drain them, quench them briefly (this makes them easier to peel) and let them steam out briefly. They should still be warm, as this facilitates to process them further. Then peel.


  • While the potatoes are steaming out, fill the pot with water again and bring to the boil. Add plenty of salt to the water, reduce the heat a little so that the water simmers gently.


  • Put the peeled potatoes together with the pureed spinach, nutmeg, salt and pepper in a bowl and use a potato masher to form a fine mixture. Then add the potato starch and knead an even dough with your hands.


  • Roll the mixture on the work surface into an approx. 2 cm thick sausage, then cut into 2.5 cm pieces with a pastry card or a knife. Then shape into balls with your hands, press a tofu cube in the middle, close it all around and shape it into a ball again.


  • If you prefer the traditionally shaped gnocchi, you can then give the balls the obligatory grooves. To do this, take a fork and turn it over so that the curved prongs point upwards. Then you carefully press one ball after the other very lightly over the prongs, directly into the gently boiling water.


  • Let the gnocchi simmer for about 5 minutes until they float on the surface. Then carefully remove with a slotted spoon, place in a sieve and allow to drain. Drizzle with 2 tablespoons of olive oil to prevent the gnocchi from sticking together.


  • Heat the remaining olive oil in a large, non-stick pan and lightly fry the gnocchi on all sides for 5 minutes. Then add the tomatoes, garlic and pine nuts and fry for 2 more minutes. Fold in the remaining spinach, heat briefly and season with salt and pepper.


  • Take the spinach gnocchi out of the pan, arrange on two plates and enjoy.
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