Posts in Sandwiches
White Bean Burgers

Everyone’s got a version of a black bean burger. I mean, don’t get me wrong, black beans are fine. I’m not mad at them, you shouldn’t be either. Those little buggers are packed with tons of nutrients. But, don’t lie. Aren’t you a little sick of them? Don’t you want to step up your bean burger game? I know I sure did!

To be honest, white beans are on my Mount Rushmore of plant-based proteins. They are soft and don’t have a thick skin to get in the way of things. They take on other flavors extremely well, which is super important in creating a bean burger. So I figured, why not give it a shot? Why not try to develop a white bean burger? Well, folks, here it is!

White Bean Burgers (vegan)


1 can white kidney beans, drained + rinsed

1/4 onion, chopped

1/2 cup rolled oats

1.5 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1 teaspoon Trader Joe’s seasoning salute


1) Pulse oats in a food processor until a coarse flour. Set aside. Pulse beans in the food processor until chunky.

2) Put all ingredients into the food processor. Pulse until combined. Be careful not to over process into a mush!

3) Form into 5 balls. Place on baking sheet and press to form flat patties. Refrigerate for 30 minutes. Pan fry over oil, cooking 5 minutes each side until crispy. Store in the fridge for up to 4 days.

Tofu BLT

Are you afraid of tofu? You shouldn't be. Tofu is truly amazing! It not only takes on whatever flavor you cook it in, like a sponge, it also has a very similar texture to cheese! If you are die-hard cheese lover, or an 'almost-vegan-except-for-that-darn-cheese', tofu may help you transition to a more plant-based diet. 

If you haven't used tofu ever before, I recommend learning how to press tofu here. Most forms of tofu, even extra firm, require to be pressed before being cooked. However, I discovered a type of tofu that does not require pressing: the high protein organic tofu in a vacuum sealed bag from Trader Joe's!

This recipe can be prepped ahead of time. I usually press, cut and marinate a block of tofu for the week! That way I can just brown both sides of a few tofu slices and serve on this sandwich for a quick five minute meal! This recipe calls for my Avocado Garlic Aioli but feel free to use any flavorful spread!

Tofu BLT
print recipe
Tofu BLT
  • 1 baguette or ciabatta
  • 3 tomatoes, sliced
  • 1 head romaine lettuce
  • 1 block extra firm tofu
  • 3 tablespoons soy sauce or liquid coconut aminos
  • 1 tablespoon + 1/2 teaspoon sesame oil
  • a few dashes of sriracha
  • 1 tablespoon avocado garlic aioli
1) After pressing tofu, cut into slices. Place in a glass tupperware. Cover with 3 tablespoons soy sauce, 1 tablespoon sesame oil, and a few dashes of sriracha. Store refrigerated for up to one week.2) Heat remaining ½ teaspoon of sesame oil in a cast iron skillet over medium heat. Cook two slices of tofu, flipping until browned and crisp on both sides.3) Spread avocado garlic aioli onto bread. Place 2 tomato slices and a few lettuce leaves on bread. Add warm tofu slices. Enjoy!!
Prep time: Cook time: Total time: Yield: 6-8 sandwiches
Tofu BLT