• 1/2 c reduced sodium black beans, drained and rinsed
  • 2 garlic cloves
  • 1 egg
  • 1/2 c rolled oats
  • 1/2 c Heinz Reduced Sugar Ketchup
  • 1/2 tsp chipotle chili pepper powder
  • 1/2 tsp kosher salt
  • 14 oz block extra firm tofu
  • 2 tsp canola oil, divided


Combine black beans, garlic cloves, egg, oats, ketchup, chili powder and salt in a food processor until smooth. Scrape into a large bowl.
Pat tofu dry (or allow to drain for 30-60minutes) to remove excess liquid. Crumble into coarse pieces and stir into black bean mixture. Divide mixture in half. Then divide each halve into 5 small patties for a total of 10 patties.
Heat 1tsp oil in a non-stick skillet over medium heat. Cook tofu burgers until golden brown on each side, about 5 minutes. Remove from the pan and then add 1 tsp oil and cook the remaining patties.

Serving suggestions: over fresh crisp lettuce or with a side of roasted vegetables
Makes 5 servings
Serving Size: 2 mini burgers


Calories 172
Fat 7.5g
Saturated Fat 1.1g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 1.6g
Cholesterol 37mg
Sodium 334mg
Potassium 115mg
Carbohydrate 13.7g
Fiber 3g
Sugar 2g
Protein 11.8g

Modified from