Tofu burger recipe made with sweet potatoes is the perfect healthy summer vegan lunch. Soft, and tender on the inside while lightly crispy on the outside, and full of flavor. Gluten-Free too. Only 7 ingredients and 30 minutes needed!
Tofu burger yay or nay? I say yay and you will too as soon as you try this amazing sweet potato tofu burger recipe.
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. There was just something about them; they were too sweet for me, just too much; they overwhelmed by senses.
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. I’m simply obsessed with them now and want to add them to every recipe I make.
Now I need to catch up for all that lost time.
I get fixated on certain types of recipes. Sometimes it’s quinoa (like the time I became obsessed with my toasted quinoa with mushrooms and Asian flavors), or salads, but now it’s burgers – as in my vegan black bean burger recipe, superfood vegan chia seed burger or my vegan crab cakes, which aren’t really burgers but I basically think of them as such.
I am just currently on a huge burger kick.
I had already tried sweet potatoes in a veggie burger in my vegan sweet potato squash burgers and since I loved those it was time for another sweet potato burger recipe. This time the additional ingredient would be tofu – a tofu burger.
Why not, right?
Now you’ll want to get super firm tofu for this recipe and try to squeeze out as much liquid as possible. You could even stack some heavy books on top of paper towel wrapped tofu blocks to help do the trick. You want the tofu as dry as possible. This is key to having a firm tofu burger so do not skip this step, and do not buy any other tofu outside the super firm kind.
Then you’ll crumble the tofu in your hands or use a fork to break it up into a mashed mess. It will be quite firm so you’ll really have to mix it up in your hands to get it to resemble a crumb mixture. Mix in the remaining ingredients and you’re ready to pan fry (or bake) this tofu burger.
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.
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. THe key ingredients here are just the tofu and cooked sweet potatoes though – from there you can add as many or as little spices and herbs as you like.
Hopefully you have the ingredients on hand right now so you can skip on over to the kitchen and get started on these.
This vegan sweet potato tofu burger makes 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. And best of all they stay quite firm and hold up well after cooking ! No mushy veggie burgers here!
A perfect 30 minute meal. For more 30 minute meal ideas be sure to check out my recipe collection of 30 minute meals!
How to make my tofu burger with sweet potatoes:
- 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
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.
Form patties with your hands.
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)
Serve in burger buns or in lettuce wraps.
Recipe Adapted from Love and Lemons