If you’re looking for a delicious and easy-to-make gluten free vegan meal, this Black Bean Tofu Burger with Grilled Veggies is perfect for you. Cooking on a Blackstone griddle is a convenient option that allows you to prepare all three components—burgers, potatoes, and zucchini—on one surface, making cleanup a breeze. Whether you’re hosting a summer BBQ or just craving a hearty, plant-based meal, this recipe will not disappoint.
Favorite Ingredients
For this recipe, I love using my favorite brand ingredients to ensure the best taste and quality. I recommend Kikkoman Tamari Soy Sauce Gluten-Free here, Bob’s Red Mill Vegan Egg Replacer here, It’s Just! Nutritional Yeast Flakes here, Bob’s Red Mill Old Fashioned Rolled Oats, Gluten-Free here, Schar Ciabatta Parbaked Rolls here, Hellmann’s Vegan Dressing here, and McCormick Grill Mates Garden Vegetable Seasoning here. These products help create a flavorful and satisfying meal every time.
Blackstone Tools
Using the right tools is crucial for a smooth cooking experience on the Blackstone. I rely on my 36 in. Blackstone here, Blackstone accessory kit here, Blackstone Silicone Spatula Mat here, Digital Infrared Thermometer Gun here, 16oz Oil Dispenser Bottle here, Blackstone 4-Piece Griddle Breakfast Kit here, and Carlisle FoodService Trays here. These items ensure that I can cook efficiently and keep everything organized.
Vegan Protein
One of the great benefits of this Black Bean Tofu Burger is its high protein content. Tofu and black beans are both excellent sources of plant-based protein, making this burger not only delicious but also nutritious. Each serving provides a satisfying protein boost, which is essential for a balanced vegan diet.
Black Bean Tofu Burger with Grilled Veggies
Equipment
- 1 Food Processor
- 1 Flat Top Grill
- 1 Burger mold
Ingredients
- 1 tbsp egg replacer
- 2 tbsp water
- 1 tbsp soy sauce
- 15 oz. black beans can
- 2/3 cup white mushrooms chopped
- 2 tbsp tomato paste
- 1 tbsp garlic powder
- 1 tsp paprika
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1/2 cup gf oat flour or rolled oats
- 1 tbsp avocado oil
- 1/2 block extra firm tofu pressed
Burger Fixings
- 1 sliced tomato
- 6 pieces lettuce
- 1 bottle vegan mayo
- 1 pack Schar Ciabatta Parbaked Rolls
Veggies
- 2 zucchini
- 24 oz baby potatoes
- 2 tbsp McCormick Grill Mates Garden Vegetable Seasoning
- 2 tbsp avocado oil
Instructions
- Prepare the Tofu: Press the tofu block to remove excess water before cutting it in half.
- Cook the Mixture: In a pan, cook the black beans, soy sauce, tofu, and mushrooms until they release excess liquid. Let the mixture cool.
- Prepare the Egg Replacer: Mix 1 tbsp of egg replacer with 2 tbsp of water until smooth and clump-free.
- Blend Ingredients: Transfer the cooled bean, mushroom, and tofu mixture to a food processor. Add oat flour, nutritional yeast, smoked paprika, garlic powder, tomato paste, salt, egg replacer, and avocado oil. Puree until it becomes a thick mixture. Push the mixture on the sides down and blend for another 30 seconds.
- Form the Burgers: Use a silicon burger mold for less mess and quicker shaping. Fill the mold with the mixture and spread it out with a spatula. This recipe makes 7 burgers.
- Set the Burgers: Put the lid on the mold and flip it to set the burgers.
- Prepare the Veggies: Chop both ends off the zucchini and slice. Cut red potatoes into quarters. Season both with your favorite spice blend and a few spritzes of avocado oil.
- Preheat the Blackstone to 350-375 degrees Fahrenheit. Use a digital thermometer to monitor the temperature.
- Cook the Potatoes: Spray oil on the flat top and add the potatoes, spreading them out. Cook for about 10 minutes, browning each flat side.
- Cook the Zucchini: Add the zucchini to the center of the grill, laying them flat. Cook lightly on each side.
- Steam the Potatoes: Squirt water on the potatoes and cover with a dome to steam and cook faster. Move the zucchini to a cooler area of the grill.
- Cook the Burgers: Add the burgers to the back of the grill. Flip them after a few minutes. Mix the potatoes and test for doneness with a fork. Remove the zucchini and cover with foil.
- Finish Cooking: Cover the burgers with a dome for 5 minutes to ensure they are fully cooked.
- Assemble the Burgers: Dress the burgers with mayo, lettuce, and tomatoes.
- Serve and Enjoy: Taste and enjoy your delicious Black Bean Tofu Burger with Grilled Veggies.
I hope you enjoy making and eating this Black Bean Tofu Burger with Grilled Veggies as much as I do. It’s a delightful, protein-packed meal that’s perfect for any occasion. Don’t forget to like and subscribe for more gluten free vegan recipes and Blackstone cooking tips!
