RG, Thanks for the reply. I did try to make them into burger shape instead of the sausage shape. I also used the firm tofu but did not press all the water out of it. The picture on your recipe looks like the ones you made are a little charred also. It looks like you have some unusual recipes on your site I have been a lacto vegetarian for 43 years and the vegan scene lately seems to be making many more recipes that actual taste good. I might change some day to vegan but I have not had any vegan dairy substitutes come close to the taste of the real thing Keep pushing the boundries.

Hi GB, Most likely it’s the brand of the tofu you used. The tofu has to be extra firm, with almost no water or moisture. I suggest pressing or patting with a paper towel or cloth until it’s dry before using it with this recipe. So sorry to hear that yours got burnt! I suggest trying again and if it does crumble, I suggest trying a different shape, like a burger patty. Other followers have happily stuck with the crumbled version and used it in making vegan tacos and wraps as sub for ground beef. Hope that helps! Let me know how it goes!

Sorry for the late reply. I usually buy my ingredients at asian grocery stores and at an SF grocery store called Rainbow Grocery. Hope that helps!

Hi Nick! You could get them at stores like Rainbow Grocery (SF), Whole Foods, Sprouts, etc. and at Asian grocery stores (Marina, Ranch 99, etc.). Hope that helps!

Hi Jobert, it’s all about using extra firm tofu (7oz.) It depends on the quality and brand of the tofu too. I recommend Hodo Soy or Wild Wood brands. Hope that helps!