Tofu and Black Bean Burgers
1/2 c reduced sodium black beans, drained and rinsed 2 garlic cloves
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
Saturated Fat 1.1g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 1.6g
Modified from chatelaine.com