These Tofu, Black Bean & Mushroom Sliders are packed with flavour, hearty enough to satisfy everyone, and a great way to add more plant-based meals to your week. Originally inspired by a Nadia Lim recipe, we've made a few tweaks to create our own delicious version. Load them up with your favourite burger fillings and enjoy!
Ingredients
- 200g firm tofu
- ½ cup oats
- 1 can black beans, drained & rinsed
- 1 carrot peeled & grated
- 1 Tbsp Kidney Society spice mix
- 125g portobello mushrooms
- ¼ cup mint leaves, finely chopped
- 2 Tbsp soy sauce
- 1 egg
- 8-10 slider buns (or 4-5 burger buns)
Favourite burger fillings (we love cooked mushrooms, caramelised onions, tomatoes, avocado & beetroot).
What to do
1. Using your hands and a paper towel, squeeze the moisture out of the tofu, breaking it up slightly (we left ours in the fridge overnight between two paper towels to dry out).
2. Place the oats in a blender or food processor and blend for a few seconds to make them a bit finer.
3. Place beans in a large bowl and roughly mash until most have been crushed.
4. Add the tofu, oats and all the other remaining ingredients to the black beans and mix well using clean hands. If the mixture is too moist, add ¼ cup breadcrumbs, until the consistency is firm enough to shape. Set aside for 5-10 minutes to allow mixture to firm up slightly.
5. Use a quarter cup measure to scoop out patty mixture and roll into large balls. Shape into patties.
6. Heat a drizzle of oil in a large non-stick fry pan on a medium hear. Cook the patties for 2-3 minutes each side until golden brown and cooked through.
These go great with cooked mushrooms, caramelised onions & your favourite burger fillings!