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Vegan Beet Pecan Tofu Burgers
Cooking with beets can be messy, but totally worth it. Rich umami flavor and nice dark red color. This recipe is for the patties. We'll assume you know how to assemble a burger.
60 minutes,   5 patties
recipe image
1 cup Raw pecans
1 Large onion
1 Tbsp Peanut or other neutral oil
9 oz Beets
5 oz Extra-firm tofu
2 Tbsp Ground flax seed (or 1 egg for non-vegan option)
½ tsp Salt
4 Tbsp Red miso
1 Tbsp Dijon mustard
1.  Preheat oven to 400F.
2.  Combine the flax seed with a few tablespoons of water in a small dish, or if using egg, beat in a small dish.
3.  Chop the large onion (1) into small pieces.
4.  Peel and cube the beets (9 oz).
5.  Process the raw pecans (1 cup) in a food processor for 4-5 pulses.
6.  Sauté the chopped onions in the oil (1 Tbsp) in a pan.
7.  Process the cubed beets to a similar size to onions.
8.  Add the processed beets to the pan with the onion.  ©
9.  Season the beets and onion with the salt (1/2 tsp) to taste.
10.  Cook the beets and onions for about 5 minutes or until tender.
11.  In a small bowl combine flax seed or egg, salt, dijon mustard (1 Tbsp) and red miso (4 Tbsp)
12.  In a large bowl, combine the processed pecans, the sautéed beets and onions, crumbled extra-firm tofu (5 oz), and the mixture from the previous step.
13.  Mix with gloved hands.
14.  Form the mixture into 5 patties and place them on a parchment-lined baking sheet that has been lightly greased with oil.
15.  Cook the patties for 20 minutes.
16.  Flip the patties.
17.  Cook the flipped patties for an additional 20 minutes.
1.  Beets are messy and can stain fingers and cutting boards. Wear some rubber gloves if you have them.

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Vegan Beet Pecan Tofu Burgers. Recipe on first page, not a blog.