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Kidney Bean and Tofu Burger [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

You do not have to give up on amazing burgers just because you decide to eat vegan. Not at all. This one will satisfy even the most picky meat eater on the hunt for his (or her!) burger fix.

Kidney Bean and Tofu Burger [Vegan, Gluten-Free]






  • 2 tablespoons olive oil
  • 1 red onion, finely chopped
  • 2 large cloves of garlic
  • 1 tablespoon cumin powder
  • 2 cans of kidney beans, well rinsed
  • 1/2 standard or one small package of firm tofu (5 ounces), chopped
  • 1 teaspoon salt
  • 1/2 cup gluten-free oats, soaked for ten minutes


  1. In a pan on medium heat, add half of the olive oil, the red onion and garlic and fry for a minute while stirring until onions are soft.
  2. Add the rinsed kidney beans, the chopped tofu, the cumin powder and the salt and fry for another two to three minutes, frequently stirring.
  3. Move the bean mix over to a bowl and add the soaked oats. Using a hand blender, mix it into a firm dough. Add a little water and olive oil to get the right consistency for shaping the mixture into patties (easiest done by using your hands).
  4. Bring the pan back to the stove on medium heat, add the rest of the olive oil, and fry the burgers for a couple of minutes on each side. Serve with burger bread and your favorite burger condiments.

Nutritional Information

Per Serving: Calories: 328 | Carbs: 42 g | Fat: 11 g | Protein: 22 g | Sodium: 1228 mg | Sugar: 4 g





Creative plant-based dishes for adventurous foodies. Ida Hemmingsson-Holl is the creator of the new food blog Planet Plant-Based. She cooks vegan food, naturally free from gluten and white sugar. Ida has a background as global marketing director for one of the world’s largest media agencies. She currently resides in Munich, Germany with her husband and two children.



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0 comments on “Kidney Bean and Tofu Burger [Vegan, Gluten-Free]”

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6 Months Ago

The recipe does not say what to soak the oats in! I just covered them with water. I did not have a 5 oz. pavckage of tofu, only a 14 oz. one, so I cut the piece of tofu in half and used about 1 1/2 cups of black beans that I had cooked from scratch instead of canned kidney beans. The recipe should be amended to say to use a DEEP bowl for blending. I didn\'t and wound up with bits of the mix all over the kitchen counter! I found that the ingredients did not stay formed in patties when cooking, although I love the taste.


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