Easiest-Ever Grilled Veggie Burgers

INGREDIENTS:

2 Tbsp. extra-virgin olive oil, plus more for greasing

1 14-oz. block extra-firm tofu, drained

2 14.5-oz. cans black beans, rinsed, drained well

1/4 cup almond butter

1/4 cup mayonnaise

2 garlic cloves, finely grated

4 tsp. chili powder (make sure it’s salt-free)

4 tsp. salt

2 cups cooked quinoa, cooled

1/4 cup flaxseed meal

2 Tbsp. cornstarch

Toasted buns, pickled onions, tomato, lettuce, pickles, and chipotle yogurt (for serving)

PREPARATION:

Prepare a grill for medium-high, direct heat. Clean and oil grate. Shred tofu using the large holes of a box grater. Firmly squeeze tofu in between paper towels to drain as much excess liquid as possible.

Heat 2 Tbsp. oil in a large nonstick skillet over medium. Cook tofu and beans, tossing occasionally, until beans look slightly dried out and their skins are darkened, 10-12 minutes.

Meanwhile, whisk almond butter and mayonnaise in a medium bowl until smooth. Whisk in garlic, chili powder, and salt. Add tofu-bean mixture and cooked quinoa and stir well to combine.

Stir flaxseed and 1/4 cup cold water in a small bowl. Let sit until a thick paste forms, about 1 minute. Add to tofu-bean mixture along with cornstarch and stir well to combine.

Using oiled hands, form mixture into 8-10 patties about 1/2” thick (about a scant 3/4 cup each). Grill until lightly charred around the edges, about 2 minutes. Turn carefully using a metal spatula to cleanly lift off grate and grill until lightly charred on second side and warmed through, about 2 minutes more. Place burgers on bottoms of buns. Pile high with pickled onions, tomato, lettuce, pickles, and chipotle yogurt. Close with top bun and serve.