Chipotle Maple Glazed Tofu Burgers

Chipotle & Lemongrass, Pure Infused Maple Syrup

This easy vegan patty makes the perfect summer burger paired with a chewy ciabatta bun, crisp fresh veggies, chunky guacamole, and a spicy chipotle-sriracha mayo. The maple syrup glaze is the perfect balance of spicy and sweet with a hint of smokiness.

This recipe comes to us from Brittany Mueller, one of our two PURE Brand Ambassador chosen from a nationwide contest with Food Bloggers of Canada. You can learn more about Brittany, and find more delicious vegan recipes, at I Love Vegan: 

Chipotle Maple Glazed Tofu Burgers

Total Time1 hour
Course: Main Course
Cuisine: Chipotle & Lemongrass
Servings: 6 people


Chipotle Maple Glazed Tofu Burgers

  • 1 block extra-firm tofu
  • 1/4 cup Pure Infused Chipotle Lemongrass Maple Syrup
  • 1 tbsp light soy sauce
  • 1 tbsp sriracha
  • 1/2 tbsp olive oi
  • 1 large clove garlic, minced

Chipotle-Sriracha Mayo

  • 1/3 cup vegan mayo
  • 1 tsp sriracha
  • 1/4 tsp chipotle powder
  • 1/8 tsp garlic powder


  • 1 large avocado
  • 1/2 small tomato, chopped with seeds removed
  • 1 tbsp red onion, finely chopped
  • 1 tbsp fresh cilantro, finely chopped (optional)
  • 1 tsp lime juice
  • pinch salt


  • 1 ciabatta baguette, cut just large enough to fit one glazed tofu patty per bun
  • leaves of butter lettuce or spinach
  • tomato, thin sliced
  • red onion, thin sliced
  • 1 recipe chipotle-sriracha mayo
  • 1 recipe guacamole


Chipotle Maple Glazed Tofu Burgers

  • Cut block of tofu in half (so you have 2 square blocks) and then slice each block lengthwise into thirds to make square patties.
  • Drain the tofu.
  • If baking, preheat the oven to 450F. Combine the rest of the marinade ingredients in a shallow dish and marinate the tofu patties for 35 minutes, flipping halfway through.
  • Scrape off the extra marinade before cooking and reserve the excess.
  • Heat a small saucepan over medium-low and add the leftover marinade. Bring to a simmer and cook until just thick. Remove from heat.
  • Baking: Place patties on a baking sheet lined with parchment paper. Bake for 10 minutes, flip and bake for another 10 minutes. Top with 1/2 of the thickened glaze and bake for 4 minutes, flip and top with the remaining glaze and bake for another 4 minutes. Warm buns in the oven during the last 2-4 minutes of cooking time.
  • Pan-frying: Heat 1/2-1 tbsp oil over medium-high heat in a large skillet. Place patties in hot oil and cook until browned around the edges, about 5 minutes, flip and brown the other side. Top with 1/2 of the thickened glaze and flip, cooking until the glaze bubbles and thickens. Top with the remaining glaze, flip and cook until both sides are coated with glaze.


  • Chipotle-Sriracha Mayo: Combine all ingredients and let sit while tofu marinates.
  • Guacamole: Mash 1/2 of the avocado, and chop the other half. Combine the mashed avocado, chopped avocado, tomato, red onion, cilantro, lime juice, and salt.
  • Vegetables: Prepare all vegetables while the tofu marinates and bakes.

Chipotle & Lemongrass

We took our inspiration for PURE Chipotle and Lemongrass straight from the BBQ. The smokiness imparted by the chipotle peppers is a lovely counterpoint to the natural sweetness of maple syrup. The lemongrass helps brighten up the finish, as the long, lingering, subtle heat of the chipotle dances on the palate. We love using it to make homemade barbecue sauces, but we’ve also made great marinades (Korean short ribs!), brushed it over grilled salmon steaks, and turned it into a dynamite dipping sauce for chicken wings.

How To Use

  • Making marinades (especially for things like Korean short ribs!)
  • Brushing directly on grilled salmon steaks
  • Creating a dipping sauce for chicken wings
  • Making traditional baked beans
  • Making your roasted squash or roasted vegetable soup extra special