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Roasted Beet and Tofu Burgers -V A Recipe

Looking for an easy Roasted Beet and Tofu Burgers -V A recipe? Learn how to make Roasted Beet and Tofu Burgers -V A using healthy ingredients.


Submitted by amydrummond

Makes 8 servings



From fatfreevegan.com: High Noon Café, the only vegetarian restaurant in Jackson, Mississippi, where I live, serves the most unusual veggie burgers, bright red with beets and soft in texture from the tofu. The first time my husband recommended I try one, I was afraid to order it, but once his burger came, I couldn't resist sampling it. The sandwich comes piled with so many extras--vegan cheese, sun-dried tomato aioli, mushrooms-- that it took some doing to scrape off a clean sample of the burger, but once I did, I was intrigued by its flavor, which was lightly smoky but in a natural-tasting way, not through the use of Liquid Smoke or hickory-flavored salt. I was sure that the source of the smokiness must be the beets and was determined to try to replicate the taste at home. These burgers freeze well; in fact, freezing gives them a slightly firmer texture. They can be reheated by microwaving for about 1 minute.

Recipe Ingredients for Roasted Beet and Tofu Burgers -V A

2 beets
1 medium onion
10 garlic cloves (or as many as you like)
14 ounces extra-firm tofu (not silken)
1 tablespoon nutritional yeast
1 tablespoon soy sauce
1 teaspoon salt (or to taste)
2 tablespoons oat flour
1/2 teaspoon chipotle chile powder or smoked paprika (optional, to taste)

Recipe Directions for Roasted Beet and Tofu Burgers -V A

  1. Preheat oven to 350F. Wash and trim the beets, and wrap each one in foil. Trim the onion and wrap it in foil. Wrap the unpeeled garlic in foil (or trim the top of an entire head of garlic and wrap it). Place all on a baking sheet and roast for 50-60 minutes. Remove from oven and allow to cool until vegetables are easy to handle. (You can do this step ahead of time, if you wish; just keep the roasted vegetables in the refrigerator until you're ready to make the burgers.)

  2. While the vegetables are cooling, mash the tofu and stir in the remaining ingredients.

  3. When the onions and garlic are cool enough, peel the onion and chop finely (I used a food processor). Squeeze the garlic from the cloves. Add both to the tofu and mix well. Peel the skins from the beets under running water, and shred. Add the shredded beets to the tofu, stirring until the mixture is a uniform, bright color.

  4. Shape into patties about 3 inches wide and 1 inch thick. Place on a cookie sheet covered with parchment paper or silicon baking mat. Bake at 350 for about 30 minutes. Remove from oven and allow to stand for a few minutes before removing with a spatula and serving.

Categories

Vegetables, Main Dish, American-Southern, Bake, Broil, Vegetarian

Nutrition Facts
Serving Size 97.9g
Amount Per Serving
Calories
79
Calories from Fat
29
% Daily Value*
Total Fat
3.2g
5%
Saturated Fat
0.3g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
429mg
18%
Potassium
219mg
6%
Total Carbohydrates
7.8g
3%
Dietary Fiber
1.5g
6%
Sugars
2.9g
Protein
6.6g
Vitamin A 2% Vitamin C 6%
Calcium 10% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in calcium
  • High in iron
  • Very high in manganese
  • High in magnesium
  • High in phosphorus
  • High in selenium
  • High in vitamin B6
  •   Bad points
  • Very high in sodium
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