Question: Is Tofu a common replacement for beef in burgers?
About the article "Hamburger", section "Variations".

Candidate passages:
A rather famous hot Sichuan preparation using firm Asian tofu is "mápó dòufu" ().
This involves braised tofu in a beef, chili, and a fermented bean paste sauce.
In the Shanghai region it is called "málà dòufu" ().
Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices.
Some types of dried tofu are preseasoned with special blends of spices, so that the tofu may either be called "five spice tofu" ( wǔxiāng dòufu) or "soy sauce stewed tofu" ( lǔshuǐ dòufu).
Dried tofu is typically served thinly sliced with chopped green onions or with slices of meat for added flavor.
Most dried tofu is sold after it has been fried or pre-stewed by tofu vendors.
Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked.
For example, Japanese "ganmodoki" is a mixture of chopped vegetables and mashed tofu.
The mixture is bound together with starch and deep fried.
Chinese families sometimes make a steamed meatloaf or meatball dish from equal parts of coarsely mashed tofu and ground pork.
In India, tofu is also used as a low fat replacement for paneer providing the same texture with similar taste.
Tofu bamboos are often used in lamb stew or in a dessert soup.
Tofu skins are often used as wrappers in dim sum.
Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups.
These products are often taken along on camping trips since a small bag of these dried tofu can provide protein for many days.
Japanese 'miso soup', stocks with miso paste, is frequently made with tofu.
In Korean cuisine, soft tofu, called "sundubu" (순두부), is used to make a thick stew called "sundubu jjigae" ().
Firm, diced tofu often features in the staple stews "doenjang jjigae" () and "kimchi jjigae" (). 
Tofurky is the brand name of an American vegetarian turkey replacement (also known as a meat analogue, or, more specifically, tofurkey) made from a blend of wheat protein and organic tofu.
Tofurky is a trademark of Turtle Island Foods, a company based in Oregon.
Turtle Island has come to also use the brand name for most of its meatless products, such as deli slices, sausages, jerky, tempeh (its first product), burgers, and franks.
All of the Tofurky products are fully vegan and approved by the Vegan Society, and most are kosher-certified by the Kosher Supervision of America.
The product name combines elements of "tofu" and "turkey" into a single word which sounds like a spoonerism of "faux turkey". 
Rice burgers, mentioned above, are also available in several East Asian countries such as Taiwan and South Korea.
Lotteria is a big hamburger franchise in Japan owned by the South Korean Lotte group, with outlets also in China, South Korea, Vietnam, and Taiwan.
In addition to selling beef hamburgers, they also have hamburgers made from squid, pork, tofu, and shrimp.
Variations available in South Korea include Bulgogi burgers and Kimchi burgers.
In the Philippines a wide range of major U.S. fast-food franchises are well represented, together with local imitators, often amended to the local palate.
The chain McDonald's (locally nicknamed "McDo") have a range of burger and chicken dishes often accompanied by plain steamed rice and/or French fries.
The Philippines boasts its own burger-chain called Jollibee, which offers burger meals and chicken, including a signature burger called "Champ".
Jollibee now has a number of outlets in the United States, the Middle East and East Asia.
In India, burgers are usually made from chicken or vegetable patties due to cultural beliefs against eating beef (which stem from Hindu religious practice) and pork (which stems from Islamic religious practice).
Because of this, the majority of fast food chains and restaurants in India do not serve beef.
McDonald's in India, for instance, do not serve beef, offering the "Maharaja Mac" instead of the Big Mac, substituting the beef patties with chicken.
Another version of the Indian vegetarian burger is the Wada Pav consisting deep-fried potato patty dipped in gramflour batter.
It is usually served with mint chutney and fried green chili.
In Pakistan, apart from American fast food chains, burgers can be found in stalls near shopping areas, the best known being the "shami burger".
This is made from "shami kebab", made by mixing lentil and minced lamb.
Onions, scrambled egg and ketchup are the most may be toppings.
In Malaysia there are 300 McDonald's restaurants.
The menu in Malaysia also includes eggs and fried chicken on top of the regular burgers.
Burgers are also easily found at nearby mobile kiosks, especially Ramly Burger.
In Mongolia, a recent fast food craze due to the sudden influx of foreign influence has led to the prominence of the hamburger.
Specialized fast food restaurants serving to Mongolian tastes have sprung up and seen great success.
In Turkey, in addition to the internationally-familiar offerings, numerous localized variants of the hamburger may be found, such as the Islak Burger (lit.
"Wet-Burger"), which a beef slider doused in seasoned tomato sauce and steamed inside a special glass chamber, and has its origins in the Turkish fast food retailer Kizilkayalar.
Other variations include lamb-burgers and offal-burgers, which are offered by local fast food businesses and global chains alike, such as McDonald's and Burger King.
Most burger shops have also adopted a pizzaria-like approach when it comes to home delivery, and almost all major fast food chains deliver. 
According to folk stories, stinky tofu was invented by a person named Wang Zhi He (王致和) in the Qing dynasty.
However the versions of the exact story are quite varied.
"Soft Stinky tofu:"  After failing the imperial examination, Wang Zhi He stayed in Beijing and relied on selling tofu to make a living.
One day, having a huge quantity of unsold tofu on his hands, he cut the tofu into small cubes and put them into an earthen jar.
After several days, he opened up the jar and found out that the tofu had turned greenish and become extremely smelly.
He tasted the “stinky greenish tofu” and found that it was surprisingly delicious.
So he decided to sell those “stinky greenish tofu” as a commodity in his store.
"Dried stinky tofu:" During the Kangxi period, Wang Zhi He was a tofu seller as well as a pig feeder.
One day, he was making dried tofu with an earthen jar.
After he put all the seasonings in the jar, he was distracted by the pigs and forgot to close the lid, and so the white paint on the wall kept falling into the jar.
A while later, after Wang Zhi He had settled down all the pigs, the dried tofu had already turned into dried stinky tofu.
The Taiwanese culture of eating stinky tofu: "Deep fried stinky tofu:" Deep fried stinky tofu is a common dish in both Taiwan night markets and restaurants.
Before the 90s, hawkers even wandered around the street and peddled deep-fried stinky tofu.
In Taiwan, people usually eat the deep fried stinky tofu with the local sweet and sour pickled vegetable to relieve the greasiness.
"Spicy stinky tofu:"Spicy stinky tofu is a new cooking method for stinky tofu in Taiwan.
Because of the prevalence of spicy hot pot, Taiwanese people came up with a new idea of forming a rich-flavoured spicy hot pot soup base by using stinky tofu, duck blood and Chinese sauerkraut as the ingredients.
This innovative cooking method of stinky tofu is now popular in Taiwanese culture.
"Soft Stinky tofu:"Soft Stinky tofu commonly used as a condiment for rice, bread, congee or noodles.
It can also be used as a seasoning for cooking.
"Stinky tofu shashlik:"Stinky tofu shashlik is a popular cooking method of stinky tofu in the Taipei Shenkeng district and many of the Taiwan night markets.
Cubes of stinky tofu speared on a bamboo skewer are roasted over charcoal with roasted meat sauce.
Because of the huge amount of seasonings, the unpleasant odour of the stinky tofu shashlik is comparatively weaker.
Therefore, stinky tofu shashlik is always recommended for people trying stinky tofu for the first time. 
Burgers can also be made with patties made from ingredients other than beef.
For example, a "turkey burger" uses ground turkey meat, a "chicken burger" uses ground chicken meat.
A "buffalo burger" uses ground meat from a bison, and an "ostrich burger" is made from ground seasoned ostrich meat.
A deer burger uses ground venison from deer.
A "veggie burger", "garden burger", or "tofu burger" uses a meat analogue, a meat substitute such as tofu, TVP, seitan (wheat gluten), quorn, beans, grains or an assortment of vegetables, ground up and mashed into patties.