These delicious black bean & tofu burgers are spiced with garam masala, which adds a wonderful depth of flavor. Super easy to make, with a crispy texture on the outside and a melt in the mouth middle, these are perfect for vegetarians, vegans and omnivores!
Why These Black Bean & Tofu Burgers Are So Good!
- Perfectly spiced with a flavorful blend of garam masal.
- Only 15 mins stove to table!
- Great for vegetarians and vegans (omit the cheese).
- A delicious and healthy alternative to meat patty, packed with nutritious grains and veggies.
Black Bean & Tofu Burger Ingredients
- Vegetables: red onion, bell pepper, mushroom,arugula
- Black Beans
- Garam Masala
- Kosher or Sea Salt
- Silken Tofu
- Panko Breadcrumbs
- Cooking Oil
- Burger Buns
- Goat Cheese
How To Make These Black Bean & Tofu Burgers – Step By Step
Roughly chop the onion and bell pepper (it makes it easier for the food processor). In a food processor, add the first 6 ingredients. Pulse until the mixture becomes finely minced.
With a large spoon, mix the tofu and the panko bread crumbs into the patty mixture. You can taste the mixture and add additional garam masala seasoning or salt, if needed. Refrigerate the patty mixture for at least 20 minutes (or up to overnight). The mixture should be moist, but just firm enough to hold a patty shape – if it is too wet, mix in 1/4 additional bread crumbs. Shape the mixture into 6-8 patties.
When ready to cook, heat a frying pan over medium heat and swirl in the cooking oil. When hot, carefully add as many patties that can fit without touching. Fry each side until it is golden brown, about 2-3 minutes per side. Assemble the patties onto each bun with mayonnaise, arugula and cheese.
Can You Freeze These Burgers?
Place the cooked burgers on a flat tray and let them cool completely. Once cool, place the entire tray in the freezer until the burgers are frozen solid, 3-4 hours. Remove the tray from the freezer and transfer the burgers into an airtight freezer safe container. Good for 4-6 months. Thaw on worktop before cooking.
What To Serve With Black Bean & Tofu Burgers
These flavorful tofu burgers go well with a vareity of sides. You can go with Garlic Truffle Fries or Healthy Garlicky Spinach Artichoke Dip with Baked Tofu Fries, if your after a fresh side salad, why not try Tomato and Watermelon Salad – perfect for BBQ’s.
A Healthy and Quick Veggie Burger
If you’re looking for something in the week that’s tasty, healthy, simple to make and feels like a bit of a treat, then look no further than these tofu burgers. Prep and cooking take a total of 15 mins, there are only three steps to it and the ingredient list is pretty modest too! Perfect for a busy weeknight or bustling summer party.
Throw vegetables and canned black beans in food processor. Mix in silken tofu (acts like a healthy, low-calorie, protein rice binder) and panko bread crumbs. If you have any leftover grains (rice, quinoa, wild rice, couscous) you can add that too. Form into patties and fry both sides. Of course, I couldn’t leave out the goat cheese! Easy peasy.
Top Tips For Black Bean & Tofu Burgers
- Save time by using a food processor to chop up your veggies.
- As this is all veggie, you can taste the patty mix before cooking and adjust the seasoning accordingly.
- Omit the cheese to make vegan.
- You can cut back on the panko if you have any left over grains in the house.
Check Out These Other Delicious Burger Recipes
- Thai Chicken Burgers with Quick Pickled Carrots
- Lamb Burgers with Brie and Quick Pickled Red Onions
- Hawaiian Luau Burger
- Salmon Burger Recipes + video on how to form patties
Indian Spiced Black Bean & Tofu Burgers Recipe Video
I love hearing from you! If you have made these tasty Black Bean & Tofu Burgers, be sure to leave me a star rating and a comment below!
Indian Spiced Black Bean & Tofu Burgers
- 1/4 red onion
- 1 bell pepper cored
- 6 ounces fresh mushroom of your choice
- One 16-ounce can black beans rinsed and drained
- 2 teaspoons garam masala seasoning
- 1/2 teaspoon kosher or sea salt
- 6 ounces soft silken tofu I prefer Mori-nu brand
- 1 cup panko bread crumbs
- 2 teaspoons cooking oil
- 12 burger buns
- mayonnaise or soy mayonnaise
- 2 cups fresh arugula
- 6 ounces goat cheese or soy cheese
- Roughly chop the onion and bell pepper (it makes it easier for the food processor). In a food processor, add the first 6 ingredients. Pulse until the mixture becomes finely minced.
- Drain the tofu and pat dry. With a large spoon, mix the tofu and the panko bread crumbs into the patty mixture. You can taste the mixture and add additional garam masala seasoning or salt, if needed. Refrigerate the patty mixture for at least 20 minutes (or up to overnight).
- The mixture should be moist, but just firm enough to hold a patty shape - if it is too wet, mix in 1/4 additional bread crumbs. Shape the mixture into 6-8 patties.
- When ready to cook, heat a frying pan over medium heat and swirl in the cooking oil. When hot, carefully add as many patties that can fit without touching. Fry each side until it is golden brown, about 2-3 minutes per side. Assemble the patties onto each bun with mayonnaise, arugula and cheese.
As this is all veggie, you can taste the patty mix before cooking and adjust the seasoning accordingly.
Omit the cheese to make vegan.
You can cut back on the panko if you have any left over grains in the house.
can you bake these? if so what temp and how long?
had to try these black bean/tofu burgers again , awesome recipe , my gf loved them .
Thanks Adrian! Jaden
Flavor is amazing!
My first time making a bean/tofu pattie. I am curious to know if they are supposed to be soft in the middle, as mine were. If they are not does anyone have an idea as to what I may have done wrong. I followed the directions with the only exception substituting walnuts for the mushrooms as I didn’t have any on hand.
Oh I love that you added walnuts in place of mushroom! If the burgers are too soft, you can make the patties thinner, which will firm up the patty….OR….cook the patties a little longer (lower the heat a bit).
Looks like a great recipe. I am definitely a carnivore but these days, I need to rethink my ways and this recipe could definitely help me do that. Would I be able to substitute oatmeal (roughly ground) for the panko?
Hi Joe – I’ve not tried oatmeal instead of panko. I can imagine that the oatmeal probably wouldn’t be a good substitute, since it needs to be cooked. How about cooked quinoa? I’m sure that would be excellent substitution.
I’ve always used oatmeal as a binder – no need to cook it it’s totally great to use raw. I’ve also pulsed almonds and used almond meal, usually that works as well. I can’t see cooked quinoa giving the same texture! Flour (any variety) can be used, you might not get the same texture though.
We ate them with avocado, tomatoes, sour cream, sweet chili sauce and baby leaf salad greens. Delicious!
can you freeze these it is a big recipe just for 1 person
Great Recipe!!!!! I’ve experimenting with different combination of ingredients for a percfect veggie burger. Your recipe is spot on. My picky eaters love this burgers. My search is over, for now on this is the veggie burger we will be eating at home. Thank you for sharing it.
They look so cute!!! I’m not a big veggie burger eater either but I’m definitely going to try these 😉 The lentil version you mention sounds interesting too, I might be cooking and eating more veggie burgers in the near future after all!
I like Indian recipes, give us more of this please
These look perfect :p
chek to my recipe and giv mi the opinione
Wow! Looks amazing! Such a creative dish! Looks pretty easy also. I’ve gotta give it a try. thanks for sharing!
I must admit I’m tempted to try this. In the very least, my vegetarian friend will be proud of me.
I just made these tonight! Instead of a bell pepper, I used two roasted green chiles. I also “fried” the garam masala in a little oil (with the onions–I like my onions on the cooked side). They turned out great–even my 16-year-old daughter ate one and enjoyed it. Next time, I will use more spice for a bigger burst of flavor. We happened to have curry ketchup on hand, which complemented the burgers very nicely (I am vegan, so I passed on the goat cheese). Thanks for the delish recipe!
I’m not normally a tofu lover, but these burgers look absolutely fabulous. I’ll definitely be trying these. 🙂
Jaden these look amazing. I love black bean burgers and am always looking for a new recipe. These might me on my Sunday night menu. Great recipe and I love your video. Oh and my preference would be goat cheese too!
I look forward to checking out your new book. Have a great weekend!
Hello, I am allergic to all soy.. could I use eggs to bind? Or other suggestions? almond meal or flax seeds?
Sure, 1 egg is perfect
You had me drooling with the fact that there’s garam masala in this divine tofu burgers. Yum!
I would have been exactly like you, opting for the beef instead of beans, but seeing your burger, wow, I might reconsider. I would have never thought to use tofu as the binder, but if making a vegetarian burger, it makes total sense.
I have been a vegetarian for years and I think you are completely right when you say a delicious Veggie burger is not like a meat burger at all. I love the complexity and vast array of good meatless patties and their endless combinations. In my opinion they can be so much more complex than a regular ol’ beef patty. I love making my own and I will add this one to my list of ‘burgers’ to try. Cheers