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