Vegan Sweet Potato Tofu Burgers {Gluten-Free}

Vegan Sweet Potato Tofu Burgers {Gluten-Free}

This vegan sweet potato tofu burgers recipe makes for a perfect healthy summer lunch. Soft, and tender on the inside while lightly crispy on the outside, and  full of flavor. Gluten-Free too. 

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I once read somewhere that your taste buds change ever seven years of so. Have you heard of such a thing, or am I simply making this up? I don’t know how often this really comes about but I think there must be some truth to this.

A few years ago I wouldn’t be caught dead eating a sweet potato.

And now?

Well now I can’t get enough of them. It was like flipping a switch. An invisible time flick and all of a sudden I was open to sweet potatoes. I don’t even understand what I had against them before. Vegan Zucchini Chickpea Burgers Link

Now I need to catch up for all that lost time.

I get fixated on certain types of recipes. Sometimes it’s quinoa, or salads but now it’s burgers.

I made and fell in love with my quinoa-burgers recipe and my zucchini veggie burgers – quite simply one of my all time favorite vegan veggie burgers. and I needed to experiment with more burger combinations.

Sweet potatoes in a veggie burger?

Why not, right?


I was always under the impression that sweet potatoes take forever to cook. Well maybe if you try to bake them in the oven they will. But you can simply peel, cube and boil them and they’re soft and ready in minutes.  Vegan Basil Pesto

Minutes I tell you. Another pleasantly surprising recent sweet potato discovery.

And so this vegan sweet potato tofu burger recipe came to be. Only a handful of ingredients are needed – sweet potatoes, tofu, garlic, rosemary, sesame seeds and breadcrumbs.

Hopefully you have these on hand right now so you can skip on over to the kitchen and get started on these.

These vegan sweet potato tofu burgers make for a simple yet delicious vegan veggie burger. They’re soft and tender, just perfect wrapped up in some crispy romaine leaves and topped off with fresh avocados, vegan basil pesto, red onions and a sprinkling of sesame seeds.

A perfect 30 minute meal. For more 30 minute meal ideas be sure to check out my recipe collection of 30 minute meals!


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Yields 2

Vegan Sweet Potato Tofu Burgers

This vegan sweet potato tofu burger recipe makes for a perfect healthy summer lunch. Soft, and tender on the inside while lightly crispy on the outside, and full of flavor. Gluten-Free too.

15 minPrep Time

15 minCook Time

30 minTotal Time

Save Recipe


  • 5 ounces firm tofu, with the excess water squeezed out with a paper towel
  • 1 medium sweet potato, peeled, cubed, cooked and mashed
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary, chopped
  • salt/pepper to taste
  • pinch of red pepper flakes
  • 1 tablespoon sesame seeds
  • 1/3 cup gluten free breadcrumbs (or more if needed)
  • 1 tablespoon olive oil
  • Top with your favorite burger toppings (I used avocado, red onions, sesame seeds, and vegan basil pesto)


  1. Crumble tofu with your hands into a bowl. Add in the cooked sweet potato and with a fork mash them together. Add in the rest of the ingredients except the olive oil. Mix until combined.
  2. Form patties with your hands.
  3. Heat pan over medium heat and add olive oil. Cook patties for a few minutes on each side until browned. (Can bake these in the oven instead)
  4. Serve in burger buns or in lettuce wraps.
Recipe Type: Burgers


Recipe Adapted from Love and Lemons


This post has been shared one Melt in Your Mouth Mondays, Inspiration Monday, Mix It Up Monday, Mostly Homemade Mondays, Natural Living Mondays, , Hot Fun in the Summertime , Tasty Tuesdays, Totally Talented Tuesdays, Fat Tuesday,Share Your Stuff Tuesday, Tickle My Tastebuds Tuesday Real Food Wednesdays, Gluten-Free Wednesdays, Wednesday Round Up, Allergy-Free Wednesdays, Wellness Wednesdays , Full Plate Thursdays, Simple Lives Thursday, Pennywise Platter Thursday, Simple Meals Friday Gluten Free Friday, Get Him Fed Fridays,

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  1. says

    Mmm, this looks amaaazing! I have been wanting to do more meatless meals, so I will definitely pin and try this in the future! Thanks for sharing on Natural Living Monday!

    • Vicky says

      Thanks so much! Hope you enjoy the recipe! I too am trying to include more meatless meals in my diet and this summer I’m really loving creating different veggie burger recipes : )

    • Vicky says

      Sweet potatoes have really grown on me too and now I’m on the lookout for more recipes including them : )) Thanks for stopping by!

  2. says

    I will just love this Burger! Thank you so much for sharing your post with Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
    Miz Helen

  3. Valerie says

    Please specify either the size of the sweet potato or measurement (in cups). Sweet potatoes vary greatly in size!

  4. says

    Wow, these look amazing! Can you tell me the weight of the sweet potatos? I have some, but they are small, so it would be better to know the approximate weight.

    Thank you! 🙂

    • Vicky says

      Hi Ines, Unfortunately I didn’t weigh the sweet potato last time or properly measure it out – next time I make this recipe I will be sure to update it. A medium sized sweet potato (or 2 small ones) will be fine.

    • Vicky says

      I am sure you could try using oats. Probably best to break the oats up a bit in the food processor/blender, just so that they are closer to breadcrumbs in texture. If you don’t have breadcrumbs you could use flour — for gf flour you could use quinoa or chickpea flour, or just regular flour if gluten isn’t an issue. Hope that helps!

  5. Ellie says

    Hey. Do you cook the tofu at all before you mix it in. Or just when it’s all cooked together?
    Thanks. It’s sounds like a real good and simple recepie.

    • Vicky says

      I do not cook the tofu first. I mix it up with regular uncooked extra firm tofu. Hope you enjoy the recipe! The tofu gets cooked when it’s all mashed up and mixed in with the other ingredients for the veggie burger patties.

  6. Eric says

    Katie- I always use quick cooking oats instead of breadcrumbs, all kinds of vegan substitutes were online and I hit this one by accident with a recipe (not being a vegan substitute). I always bake instead of fry, so any suggestions would be appreciated for the oven.

    • Vicky says

      I am sure you could bake these in a 350-375 degree oven for 20-30 minutes, lightly sprayed with a bit of cooking oil. Thanks for the oats tip!

  7. Vanessa says

    Hi love these patties! Was wondering if they’d be alright to cook and then eat the next day as a lunch? Would that be safe? 🙂

  8. myrna says

    Hello there, these taste great but mine fell apart when cooking. I was wondering how they are supposed to come out.

    • Vicky says

      They are more like patties than super firm burgers. I am happy with them that way, but I know some people prefer veggie burgers to be more firm. Problem could have been if the tofu was too moist – I made sure to use extra firm tofu and press the liquid out of it several times. Also freezing them for a bit after forming them helps them stay together.

  9. says

    Sounds like a winner Vicky!
    I’m looking forward to giving this a try for the vegans and vegetarians at our next party. But why peel the sweet potato first? It’s even easier after it’s cooked! Just quarter your sweet spud and simmer until tender. The skin will pull off easily!!

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