this tofu and white bean veggie burger makes for one incredible vegan patty. this is a great recipe to keep on hand for summer of course, but works well for anytime of year.
the inspiration
We have made many homemade vegan burger recipes on my blog. We have my Turkey-Style Burgers, TVP Burger, Tofu & Lentil Burger, and a Lentil & Black Bean Burger. So, now we are adding to the veggie burger family with this tofu and white bean veggie burger.
Before I went vegan I really loved turkey and chicken burgers. So, sometimes when I am craving a vegan burger now I am not exactly looking for that beef substitute but something a bit lighter. This recipe is just that.
We use a base of white beans and tofu to make a vegan burger patty that has nice texture and pack in a lot of plant protein and fiber. We will also use garlic, onion, carrots, and fresh herbs for flavor.
the ingredients
- Extra Firm Tofu: we will use pressed extra firm tofu in this recipe. This helps to create a firm and stable base for our veggie burger. You can also use super firm tofu if you like.
- Great Northern Beans: you can use any white beans you like, cannellini beans, navy beans, or even chickpeas. I opted for great northern beans. The white beans plus the tofu make an amazing veggie burger.
- Onion: we will add in onion to give flavor.
- Garlic: we will add in garlic to give flavor.
- Carrots: the carrots add in some texture, flavor, and of course nutrients.
- Fresh Dill: the fresh dill adds in nice flavor.
- Fresh Parsley: I like the pop of green the parsley has, plus the more herbs the better.
- Breadcrumbs: we will use some breadcrumbs as a binder. You can use gluten-free or regular. You can also use oat flour or chickpea flour.
- Seasonings: you can add whatever seasonings you want for this recipe. I did salt, garlic powder, paprika, onion powder, and red pepper flakes.
how to make the tofu & white bean veggie burger
- Press the tofu using a tofu press. This gets the excess water of the tofu out.
- Drain and rinse the beans. Then, use a paper towel or tea towel to remove excess water from the beans.
- Cut the garlic, carrots, and onion into smaller pieces.
- In a food processor combine the tofu, beans, garlic, carrots, onions, fresh parsley, fresh herbs, and breadcrumbs. Pulse until it forms a thick
- Transfer the mixture into a bowl. Add seasonings of choice. I did salt, garlic powder, onion powder, red pepper flakes, and paprika.
- Form into patties and bake for about 35 minutes. Flipping at around 25 minutes.
- Then, add to your favorite bun and serve with any toppings or sauces you like.
can i grill this veggie burger?
I did purposely designed this recipe to be baked. The reason being is because I find that veggie burgers tend to be softer and can be harder to grill. I worry that because it is softer in nature it will just stick and burn to the grill.
If you want to try grilling then I would suggest you do a test run and if you can use a small indoor electric grill that would be more ideal.
why you’ll love this recipe
If you are looking for a delicious veggie burger that is easy to make this is it! I love the texture and it reminds me a bit of either a chicken burger or turkey burger as it is softer and lighter.
The recipe is easy to customize so you can of course feel free to try a different bean if you like. You can even use kidney beans or black beans to create a different feel. You can throw in mushrooms.
Then, top it with any of your favorite condiments or toppings. I melted some vegan cheese on top and dipped it in ketchup. It really was delicious. You can add pickles, tomato, lettuce, mustard, pickled red onions, vegan mayo, avocado. The options are truly endless.
I also like that you just make these in the oven. it makes it a lot quicker and easier to make than dealing with a grill.
tofu & white bean burger faq
Is this recipe allergy friendly?
It does use tofu and breadcrumbs. If you are gluten-free you can use gluten-free breadcrumbs or a different binder like chickpea flour. You can swap the tofu for a fava bean tofu. It is nut free.
How do I store leftovers?
You can wrap them in foil and store in the fridge. You can also freeze them.
How do I heat this dish up?
You can heat it up in the microwave or in an air fryer/oven.
Do I need to press the tofu?
Yes for this recipe we need to press the tofu.
Is it mushy?
While this is softer than a regular burger I wouldn’t call it mushy. Also, the longer it cools, it will actually firm up a bit. I also found the leftovers to be firmer than the fresh ones as well.
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Tofu & White Bean Veggie Burger
Equipment
Ingredients
- 1 (15.5 ounce) can great northern beans, or any white bean drained and rinsed
- 1 package (16 ounces) extra firm tofu pressed
- 2 small carrots peeled and cut into quarters
- 2 garlic cloves peeled
- ¼ Vidalia onion cut into pieces
- 2 cups plain breadcrumbs
- 1 tablespoon fresh parsley chopped
- 2 to 3 sprigs fresh dill
- ½ teaspoon salt or to taste
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon red pepper flakes optional
Instructions
- Preheat oven to 425°F (212°C).
- Press the tofu using a tofu press. This gets the excess water of the tofu out to make the burger less mushy.1 package (16 ounces) extra firm tofu
- Drain and rinse the beans. Then, use a paper towel or tea towel to remove excess water from the beans.1 (15.5 ounce) can great northern beans, or any white bean
- Cut the garlic, carrots, and onion into smaller pieces.2 small carrots, 2 garlic cloves, ¼ Vidalia onion
- In a food processor combine the tofu, beans, garlic, carrots, onions, fresh parsley, fresh herbs, and breadcrumbs. Pulse until it forms a thick mixture. You may need to scrap the sides down.2 cups plain breadcrumbs, 1 tablespoon fresh parsley, ½ teaspoon salt, 2 to 3 sprigs fresh dill
- Transfer the mixture into a bowl. Add seasonings of choice. I did salt, garlic powder, onion powder, red pepper flakes, and paprika. You can taste this mixture and add in more seasonings to your preference.1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon red pepper flakes
- I made 6 patties, you can make as many or as little as you like. I divided the weight of the mixture by 6, so that was around 5.5 ounces/160g per patty. I suggest lightly wetting your hands to help you form the patties. Place on a lined baking sheet.
- I sprayed the patties with oil spray for baking. Then, bake for 35 minutes. Flip the patties after 25 minutes of cooking.
- Finally, add to your favorite bun and serve with any toppings or sauces you like.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
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