RECIPE: Homemade Breaded Tofu Bean Vegetable Burger (‪vegetarian‬)

Having tried and not satisfied with most of the pre-made frozen veggie burgers, I decided to make my own variations. The first one: Tofu Bean Vegetable Burgers.

Tofu Beans Vegetable Burger


First, press a block of firm tofu between two flat surfaces with a weight (I use a dutch oven) on top for one hour, or more if time allows, to squeeze water out as much as possible.

While the tofu is pressed, mince one medium size onion, and sautée in a small amount of non-MGO canola oil in a frying pan, until translucent and tender. Set aside.

Puree cooked cannellini beans and chick peas. Set aside.

Pureed beans

Crumble the pressed tofu block.

Crumbled Tofu

Mix the sautéed onions, grated carrots, pureed beans, crumbled tofu and creamy corns in a large bowl. Add the Japanese breadcrumbs (Panko), soy flour, flaxseeds, sesame seeds, soy sauce, sesame oil and salt to the tofu-bean-corn mixture, and combine well.

Tofu Bean Mixture

Preheat the oven to 425℉.

In three separate shallow containers, spread the whole wheat flour, crack and stir the eggs, and spread the Japanese breadcrumbs.

Whole wheat flour in shallow container

Eggs in shallow container

Bread crumbs in shallow container

Shape the mixture into desired sizes/shapes (burger patties, balls, cylinders, cubes). Coat them with whole wheat flour.

Tofu Beans Various Sizes Shapes

Dredge the flour-coated patties/balls in the eggs (for vegan, use egg alternative).

Tofu Bean in eggs

Coat the egg-dredged-flour-coated patty in baked breadcrumbs.

Tofu bean ball in breadcrumbs

Arrange breaded patties on on a wire rack set on a rimmed baking sheet. Bake until cooked through, 12 to 15 minutes.   Add buns to the rack for the last 5 minutes.

Breaded burger patty on wire rack

Assemble burgers with toppings like arugula, sliced heirloom tomatoes, sautéed onions, shiitake.


1 tofu, 14 oz 396g (non-GMO)

1 medium onion

1 medium carrot, finely grated

1 tablespoon canola oil (non-GMO)

1/2 cupcannellini beans

1/2 cup chick peas

1/2 cup creamy corns

2/3 cup Japanese breadcrumbs (Panko)

2/3 cup soy flour

1 tablespoon toasted ground flaxseeds

1/4 cup toasted ground white sesame seeds

3 tablespoons soy sauce

2 tablespoons toasted sesame oil

Pinch of salt

1 cup whole wheat flour

3 eggs

3 cups baked Japanese breadcrumbs (Panko) (see recipe)


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