Indian Spiced Tofu Black Bean Burger

I am always drawn the veggie burger recipes. I can’t get enough of them. I like to try different recipes and note what worked and what didn’t. When I made my Southwest Veggie Burger, the taste was spot on. However, it did not stay together well. That seems to be the case with a lot of veggie burgers. Even so, when I see a new recipe, I want to try it. I came across this veggie burger recipe from the Food Network: Tofu Black Bean Burger with Curry Mayo. I know an Indian spiced burger is great. Will this combination taste great and hold together? I’m game. I won’t be grilling these because they don’t do well on the grill. I know here in Michigan, we are allowed to have a few people over. This recipe would be great to try for your vegetarian friends out there. I will also be pairing this with the salad I made with my Southwest Burger. I will make it a little differently to fit with the Indian spiced burger.

Here are the original stats:

Here’s what I changed:

  • I am using dry beans rather than canned to reduce the sodium and use what I have on hand.
  • I deleted the added salt to reduce the sodium.
  • I replaced the panko with oatmeal to make the burgers gluten-free.
  • I deleted the curry paste and mayonnaise to reduce the calories and fat.
  • I am adding an Indian spiced version of my Southwest broccoli and carrot slaw to add in vitamin’s A and C.

Here are the final stats:

For the burger
For the slaw

Here are the final recipes:

Indian Spiced Tofu and Black Bean Burgers

Serves 6

  • ¼ cup (60 mL) red onion, coarsely chopped
  • 100 g (3 oz) cremini mushrooms
  • 1 clove garlic, quartered
  • 1/4 cup dried black beans
  • 2 Tbsp (30 mL) vegetable oil
  • 1 Tbsp (15 mL) garam masala
  • 1 420 g package firm tofu, crumbled
  • ½ cup oatmeal
  • ½ cup (125 mL) cilantro leaves
  1. Add bean to a pot and cover with water.  Soak beans overnight
  2. Drain the beans and cover with more water.  Simmer until tender, about 40 minutes.  Drain.
  3. Place onions, mushrooms, garlic, and black beans in a mini chop or food processor. Pulse until finely chopped.
  4. Remove the vegetables and add the oatmeal. Pulse until finely chopped.
  5. Heat a large skillet over medium-high. Add 1 Tbsp oil, then vegetable-bean mixture, garam masala and salt. Cook for 3 to 4 minutes, or until vegetables are tender.
  6. Transfer to a large bowl and add crumbled tofu, oatmeal and cilantro. Refrigerate for 30 minutes or until chilled though.
  7. Heat a skillet over medium heat. Add remaining vegetable oil. Working in batches, Spoon ½ cup portions of mixture into pan and shape into a patty. Cook for 3 minutes per side, or until golden and heated though. Repeat with remaining mixture.

Indian Spiced Broccoli and Carrot Slaw

Serves 6

  • 3 cup grated, Carrots
  • 0.50 tsp ground Cumin
  • 0.25 cup, Cilantro
  • 1.5 tsp curry powder
  • 1/4 inch ginger, peeled and grated
  • 1 container, 12 ounces,  Broccoli Slaw
  • 0.12 cup(s), Vegetable Oil
  • 1 Red Bell Pepper
  • 0.25 cup(s), White Wine Vinegar
  • 2 tablespoons lime juice
  • 1 packet of sweetener of choice
  1.  Whisk together curry powder, ginger, vegetable oil, white wine vinegar, lime juice and sweetener, until combined in a large bowl.
  2. Add in the slaw, carrot, cilantro and red bell pepper.  Toss to combine. 

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