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.
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:
- Prep the chia “egg”: Stir chia seeds and water together in a small bowl. Let sit until ready to mix into the burger.
- 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.
- 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:
- 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.
- 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.
- 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
Yes, just use gluten-free soy sauce or tamari and make sure your oat flour is certified gluten-free. The rest of the ingredients are naturally gluten-free and work perfectly as-is.
Can I freeze these burgers?
Absolutely, just form the patties and freeze them on a tray before transferring to a freezer-safe container. They’ll keep for up to two months and reheat beautifully.
Yes, you can bake them at 375°F for about 20–25 minutes, flipping halfway through. Baking gives a firm, golden crust while keeping the inside tender.
Definitely, cannellini, kidney, or pinto beans all work well. Each bean gives a slightly different flavor and texture, so feel free to experiment.
Press your tofu and use the chia “egg” binder to hold everything together. Chilling the patties before cooking also helps them stay firm and less crumbly.
Yes, you can cook them in a non-stick pan or on a lightly oiled baking sheet. The flavor and texture stay delicious without extra oil.
Totally, you can swap or add spices like cumin, curry powder, chili powder, or garam masala. This lets you customize the burger exactly to your taste.
Black Bean Tofu Burger Recipe
Ingredients
Chia "Egg"
- 1 tablespoon chia seeds
- 3 tablespoons water
Veggie Burger
- 1 cup firm tofu pressed, drained
- 1 tablespoon soy sauce gluten-free, or tamari sauce
- 1 cup cooked or canned black beans drained, rinsed
- ⅔ cup baby bella or common mushrooms rinsed, chopped
- 2 tablespoons tomato paste (33 grams)
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon nutritional yeast
- ½ teaspoon salt (or to taste)
- ½ cup oat flour
- 1 tablespoon oil
Instructions
Chia "Egg"
- In a small bowl, stir together the chia seeds and water. Let it sit until ready to use, stirring a couple of times while it thickens.
Veggie Burger
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a bowl, crumble the tofu with your hands and mix it with soy sauce.
- Spread the tofu, black beans, and mushrooms evenly on the baking sheet. Bake for 15 minutes.
- Transfer the black beans to a bowl and mash them with a fork. Add the tofu, mushrooms, tomato paste, garlic powder, smoked paprika, nutritional yeast, and salt. Mix with a spatula until well combined.
- Stir in the chia “egg” and oat flour. The mixture should be sticky but dry enough to handle without sticking to your hands. If it’s too wet, add more oat flour.
- Divide the mixture into 4 equal portions and shape into burger patties. Place the patties on a plate, cover, and refrigerate for at least 30 minutes to firm up.
- Heat a lightly oiled non-stick pan or skillet over medium heat. Cook the patties for 5 minutes on each side, flipping carefully.
Notes
- To make oat flour, simply take old fashioned oats and blend them in a blender until flour-like.
Oil-Free Vegan Fried Rice
Jeff
Hi Aly,
Have you tried adding all to food processor and just adjusting Oat Flour for Dry/Wet? I am always looking for quick and easy and the ingredients seem great for this method? Thanks
Aly Michell
Yes, that's totally fine. I didn't have a food processor at the time of creating this recipe. But I do now - and veggie burgers broken down by a food processor/pulsing works great. Give it a try!
Richard Hardy
I just made this along with your potato salad recipe. The burgers were fantastic and held together well. The potato salad was even better. I love your recipes…so well thought out and totally healthy! 😃
Aly Michell
Hey Richard! Very glad you enjoyed the black bean tofu burgers and the potato salad! Definitely a great combination for the impending summer season!
Dena Dupuie
Can you bake these instead of cooking in oil?
Aly Michell
I haven't tried baking these burgers, but it should work.
Tami
We love these burgers and have made them numerous times. We like them best with BBQ sauce on top.
Aly Michell
With BBQ sauce sounds AMAZING! Happy to hear that you love the burgers!
Linda
I am not vegan and wondering if adding an egg instead of the chia egg would work? And if so, just one egg or more? Thanks, can't wait to try these!
Aly Michell
Hey Linda - it should work just fine with egg. One would be enough for this recipe!
Shanna
How many cups are in a block of extra firm tofu?
Aly Michell
It depends on the size of the block. 1/2 to 2/3 of a tofu block should yield about 1 cup of tofu.
Kim
Hi Aly, I made these burgers tonight for the first time. I only did 1 tsp garlic powder and added 2 cloves chopped garlic and 1/2 cup chopped onion, 1/2 a jalapeno that I deveined and seeded and 1 tbls chopped poblano that I had frozen then sauteed in a skillet for a few minutes and a sprinkle of cayenne pepper. It was so good. Thanks for sharing. I'm a new to vegetarian/vegan cooking and this recipe was very easy to follow. Thanks for sharing!
Aly Michell
The burgers with jalapeno sound amazing! I am glad you loved the recipe!
Kimberly Lusk
I loved them so much I made a double batch to freeze, this time. I also added 2 cups of corn cut off the cob as well. With the addition of the corn and doubling of the recipe it made 11 patties. Do you think these would work for grilling?
Aly Michell
Yay!!! I am glad you loved them. I haven't tried them on the grill, but it should work.
Rebecca Ramirez
Can you use canned black beans? Would you have to cook those first or can you use them as is?
*press tofu for 20 minutes? I never cooked with tofu so what does this mean?
Aly Michell
Pressing tofu just means getting out all of the liquid you can from it. This blog post shows how to do this. Also, yes, use canned beans! Just be sure to drain and rinse the beans.
Vineca
I am very excited to try these. I am not entirely plant-based, I will crumble some local sheep feta cheese to these, and serve with caramelized onions and black olives. The prep texture is fantastic, I know they will cook up well! Thank you.
Aly Michell
Thank you for trying out the black bean tofu burgers! Caramelized onions and black olives sound like a delicious idea.
Sarah
How long do you press your tofu for?
Aly Michell
I press the tofu for at least 20 minutes! You can press for even longer if you like.
Abbie Elizabeth McCusker
Hello, mine didn't come out very crumbly but they were very mushy. Any tips to help with that?
Aly Michell
Hi Abbie! Thank you for trying out the black bean tofu burgers! It may have been too wet - I suggest adding more of the oat flour, make sure to pat-dry the beans thoroughly, and removing as much of the liquid from the tofu.
Millie
Do you have calorie breakdown? This recipe looks GF yet you don’t label it as such.
Aly Michell
Yep, it's gluten-free! I don't have a calorie breakdown, but if I had to guess, probably around 180-200 kcal per burger patty. The individual ingredients can be logged into a calorie calculator to get an estimate.
HaleyGee
forgive the comment, but i'm not a chef/cook--am I supposed to cook the oats first because I tried this and it came out dry, the patties wouldn't stick together
Aly Michell
Hi Haley, I am sorry to hear the burgers did not come out right. Also, the oats should be raw. I would be happy to troubleshoot this with you. Please email us through our contact page.
Izzy
These were good! I don't want to make all 5 at once though... How do you recommend storing these? Should I make them all and then keep them in the fridge or is it possible to just put the leftover uncooked patties in the freezer or something?
plantbasedandbroke
Hey!!! Yes, you can store them in the freezer. Use a freezer-safe bag and remove as much of the air out.
Felicia
Can you use other flour instead of oat, I don't have oats?
Aly Michell
Yep, you can use any type of flour you prefer! 🙂
KathyFM
This looks great! I will be trying it.
plantbasedandbroke
Thank you! I hope you enjoy it!
Kim
What if you don't have or can't use nutritional yeast
Aly Michell
You can opt out of using it.