Tofu Black Bean Burgers (Vegan & Gluten-Free)

If you’re looking for the perfect veggie burger, this tofu black bean burger is exactly what you want! It’s packed with plant-based protein, fiber, and all the goodness we want in a tofu black bean burger. These patties hold their shape well, with a meaty texture that makes them hearty and satisfying.

This black bean tofu burger is one of my favorites because it’s everything a burger should be: filling, flavorful, and kid-friendly. The combination of tofu, black beans, and mushrooms creates a slightly sticky mix that stays together while cooking. You get all the satisfaction of a classic burger without using meat.

Paired with a side of homemade potatoes, these burgers are perfect for lunch or dinner. They’re easy to make, budget-friendly, and customizable to your taste preferences. No mushy burger here, just a firm, delicious patty that everyone will love.

Jump to:

• Ingredients & Substitutions
• Tofu Black Bean Burger FAQs 
• Black Bean Tofu Burger Recipe

Why You’ll Love This:

• It’s packed with plant-based protein: These tofu black bean burgers are filling and satisfying. You get a hearty dose of fiber and protein in every bite. They work perfectly as a main meal or a snack.
• It holds its shape: Unlike other veggie burgers, these black bean tofu burgers stay together on the grill or in the pan. The combination of chia seeds and oat flour makes all the difference. You won’t have to worry about a mushy mess.
• It’s easy to customize: You can change the spices to fit your taste. Garlic powder and smoked paprika work great, but feel free to experiment. You can make it as spicy or as mild as you like.

Ingredients & Substitutions

• Firm tofu: Crumbled and mixed with soy sauce to give the burger a solid base and texture. You can use extra-firm tofu, too.
• Soy sauce (gluten-free or tamari): Adds umami and depth to the tofu. Coconut aminos can be used as a substitute.
• Black beans: Provide protein, fiber, and creaminess to the burger. Cannellini beans or kidney beans work as alternatives.
• Baby bella or common mushrooms: Give the burger a meaty texture and umami flavor. Use any mushrooms!
• Tomato paste: Adds richness, moisture, and helps bind the ingredients. Ketchup or sun-dried tomato paste are possible substitutes.
• Garlic powder: Provides savory flavor throughout the burger mix. Fresh minced garlic works too, just reduce the amount.
• Smoked paprika: Adds smokiness and depth of flavor. Regular paprika or chili powder can be used as a substitute.
• Nutritional yeast: Brings cheesy, umami flavor and extra nutrients. Omit if unavailable, or try finely ground almonds for texture.
• Salt: Enhances all the flavors in the burger. Adjust to taste
• Oat flour: Helps bind the patties and absorbs extra moisture. Make your own by blending old-fashioned oats, or substitute chickpea or rice flour.
• Chia seeds: Combined with water to create a gel that acts as a binder. Flax seeds can be used as a substitute. 
• Water: Mixed with chia seeds to make the chia “egg.” No substitute needed.
• Oil: Used for cooking the patties. Any neutral oil works, or omit for oil-free cooking.

Step-By-Step Recipe:

1. Prep the chia “egg”: Stir chia seeds and water together in a small bowl. Let sit until ready to mix into the burger.
2. Make the burger mix: Crumble tofu and mix with soy sauce, then combine with black beans, mushrooms, tomato paste, and spices. Add chia egg and oat flour to create a sticky, handleable texture.
3. Cook the patties: Form the mixture into patties and chill in the fridge for at least 30 minutes. Cook in a lightly oiled pan over medium heat for five minutes per side until golden and firm.

Tips for the Best Tofu Black Bean Burger:

1. Use pressed tofu: Pressing the tofu removes excess water for a firmer burger. A firmer texture makes it easier to shape and prevents sogginess. It also enhances the meaty bite.
2. Chill before cooking: Refrigerate the patties for at least 30 minutes before cooking. This helps them hold their shape and ensures even cooking. Skipping this step can lead to crumbly burgers.
3. Adjust oat flour as needed: The mixture should be sticky but manageable. If it’s too wet, add more oat flour a little at a time. This keeps the burgers from falling apart while cooking.

What To Serve With Tofu Black Bean Burgers

These tofu veggie burgers pair perfectly with homemade potatoes, whether you slice them for chips or cubes for roasting.

Zucchini fries, mac and cheese, corn on the cob, or a crisp green salad also work wonderfully. Potato salad and coleslaw make for kid-friendly sides, and don’t forget toppings.

Classic tomato, onion, and pickles are great, but avocado, sprouts, vegan cheese, and mushroom bacon take it up a notch. Sauces like guacamole, hummus, salsa, or a simple ketchup work beautifully too.

How to Store Tofu Black Bean Burgers

Store any leftover black bean and tofu burgers in an airtight container in the fridge for up to four days.

You can also freeze cooked patties for up to two months. Reheat in the oven or a skillet for best results. Avoid microwaving if you want to keep the meaty texture intact.

Patties can also be made ahead of time and cooked straight from the fridge. Proper storage keeps the burgers flavorful and firm.

More Recipes with Tofu 

Did you try out this tofu black bean burger recipe? Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us!

Tofu Black Bean Burger FAQs 

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