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

 

Ingredients

  • 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

 

Instructions

  • 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

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