The BTST: Beans, Tofu, Sundried Tomato Burger

The BTST: Beans, Tofu, Sundried Tomato Burger

Serves 3 – 380 Calories Per Serving – 13g fat/38g carbs/27g protein



  • 1 Can Kidney Beans
  • 14oz Tofu
  • 1.4 Cup Sundried Tomatoes
  • 1 Tsp Cumin
  • 1 Tsp Onion Powder
  • 1/2 Tsp Cayenne Pepper
  • 1 T Sriracha
  • 1/4 Cup Chickpea Crumbs
  • 2 T Olive Oil
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Pepper
  • 3 Portobello Mushrooms
  • Sea Salt as Needed



  • In a large bowl, mash kidney beans and crumble in tofu
  • Chop sundried tomatoes and add with cumin, onion powder, salt, cayenne, sriracha, and chickpea crumbs in bowl, mixing well
  • Form into nine small patties, and place in a large skillet with half of olive oil, cooking for five minutes on each side
  • Slice portobellos and add into a separate skillet with other half of olive oil, garlic powder, pepper, and salt, cooking until tender
  • Serve mushrooms on top of tofu burgers

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s