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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Veggie Burger

Source: dLife

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

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 4.7 Fat, 0.6 Meat, 0.1 Other Carbs, 1.2 Starch, 0.1 Lean Meat

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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Servings

Ingredients

15.5
15 1/2 oz canned garbanzo beans (chickpeas), unsalted 8.0
8 each fresh basil leaves 0.25
0 1/4 cup oat bran 0.25
0 1/4 cup quick cooking rolled oats 1.0
1 cup cooked long grain brown rice 14.0
14 oz firm tofu 5.0
5 tbsp spicy Korean barbeque sauce 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp black pepper 0.75
0 3/4 tsp garlic powder 0.75
0 3/4 tsp ground sage 2.0
2 tsp vegetable oil

Directions

In large bowl, mix mashed garbanzo beans and basil.
Add oat bran, quick oats, and rice. Stir well. Mixture should seem a little dry.
In separate bowl, squeeze tofu with hands, removing as much water as possible. Drain.
Repeat the process until very little water can be extracted.
Pour BBQ sauce over tofu, and toss to coat.
Stir tofu into garbanzo bean mixture.
Season with salt, pepper, garlic powder, and sage. Mix until well blended.
In large skillet, heat oil over medium high.
Form patties. Cook 5 minutes per side.