• 1 pound extra-firm tofu, pressed
  • 2 small beets, steamed
  • 1 tablespoon soy sauce
  • 1 pound cremini mushrooms, minced
  • 1/2 cup finely diced red onion
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons salt, divided
  • 1/2 cup rolled oats
  • 1 can black beans, drained
  • 1 tablespoon tomato paste
  • 2 cloves garlic, grated
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon freshly ground black pepper
  • 2 large eggs or 2 tablespoons flax meal mixed with 1/4 cup water
  • 1 tablespoon chilled coconut oil, grated
  • 1/4 cup yellow mustard, for frying
  • 2 tablespoons vegetable oil, for frying


  1. Preheat the oven to 425 degrees F, and prepare 2 baking sheets with parchment paper.
  2. Pulse the tofu, beets and soy sauce 5 times to combine in a food processor fitted with the blade attachment; transfer to a large bowl. Add minced mushrooms, red onion, smoked paprika and 1 teaspoon salt to the bowl and toss to combine. Spread the mixture evenly on the prepared baking sheets and bake, stirring halfway through, for 20 minutes or until crisp and browning. Remove and let cool.
  3. Pulse oats to a flour-like consistency In the cleaned bowl of the food processor. Add beans and pulse 10 to 15 times to form a chunky paste. Transfer to a large bowl with tomato paste, garlic, mustard, rosemary, 1/2 teaspoon salt, pepper and eggs or flax gel; mix to combine. Fold in roasted mushroom and tofu mixture. Cover and chill for 10 minutes.
  4. Remove the mixture from the refrigerator and fold in grated coconut oil. Form half cup portions of the batter into patties, and spread each patty with about a teaspoon of yellow mustard. Heat a cast-iron skillet on medium-high and add the vegetable oil to the pan. Fry each patty for about 5 minutes on each side.