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.