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Veggie Burger
Source: dLife

Korean BBQ sauce spices up tofu and garbanzo bean veggie burgers.

Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 165.4
Total Carbs 22.4 g
Dietary Fiber 3.8 g
Sugars 2.7 g
Total Fat 4.7 g
Saturated Fat 0.5 g
Unsaturated Fat 2.3 g
Potassium 135.8 mg
Protein 9.0 g
Sodium 324.1 mg
Dietary Exchanges
1/2 Fat , 1 Meat , 1/2 Other Carbs , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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15 1/2 oz  canned garbanzo beans (chickpeas), unsalted
8 each  fresh basil leaves
0 1/4 cup  oat bran
0 1/4 cup  quick cooking rolled oats
1 cup  cooked long grain brown rice
14 oz  firm tofu
5 tbsp  spicy Korean barbeque sauce
0 1/2 tsp  salt
0 1/2 tsp  black pepper
0 3/4 tsp  garlic powder
0 3/4 tsp  ground sage
2 tsp  vegetable oil
  1. In large bowl, mix mashed garbanzo beans and basil.
  2. Add oat bran, quick oats, and rice. Stir well. Mixture should seem a little dry.
  3. In separate bowl, squeeze tofu with hands, removing as much water as possible. Drain.
  4. Repeat the process until very little water can be extracted.
  5. Pour BBQ sauce over tofu, and toss to coat.
  6. Stir tofu into garbanzo bean mixture.
  7. Season with salt, pepper, garlic powder, and sage. Mix until well blended.
  8. In large skillet, heat oil over medium high.
  9. Form patties. Cook 5 minutes per side.

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