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 this tofu burger is the best:
- 100% vegan plant based recipe
- Only 2 main key ingredients
- Super firm burgers
- You would never know there was tofu in these! And you’ll be amazing at how much flavor tofu can have!
- You must use super firm tofu for this recipe and squeeze out as much liquid as possible. This is key to making these tofu veggie burgers super firm.
- To get as much liquid as possible out of the tofu stack some heavy books or a cast iron pan on top of paper towel wrapped tofu blocks to help do the trick
- Instead of sweet potatoes you could use butternut squash or pumpkin
- If you are not vegan add an egg to the mix to make these more firm
- To make these grain free instead of breadcrumbs you could use a grain free flour of choice like cassava, tiger nut, etc
- Instead of garlic and rosemary you can add your favorite spices and herbs instead – think paprika, Italian seasoning, etc
Are these freezer friendly?
- Absolutely! You can freeze the uncooked burgers and then bake them directly, or freeze the cooked burger patties themselves too.
Are these low carb?
- Yes, as long as you serve these bunless style in lettuce wraps instead of on burger buns or bread. Use romaine, or iceberg in place of a regular burger bun to make this a lower calorie and lower carb recipe.
Sweet Potato Tofu Burger Key Ingredients:
- Super firm tofu
- Sweet potato
- Panko breadcrumbs
- Sesame seeds (optional)
- Rosemary (optional – for a fall themed flavor profile)
How to make my tofu burger with sweet potatoes:
First and most importantly you will need to press all the liquid out of your tofu. This is the key component of a tofu burger recipe that is firm and holds together well. You will want to wrap the tofu in paper towels and stack something heavy on top – think a cast iron pan, a few cans, heavy plates, etc.
You want as much liquid out of that tofu as possible. Even when you buy extra or super firm tofu there is still plenty of liquid that needed to be pressed out of it.
While the tofu is being pressed peel, cut up and boil the sweet potato. The smaller the sweet potato is cut up, the faster it’ll boil! Rinse and sweet potato in cold water to cool it down. Drain.
Next, 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. If this isn’t working well, use a box grater to grate the tofu instead. Add the sweet potatoes and mash them up with the tofu.
Mix in the remaining ingredients. Form into burger patties of desired size.
If the burger patties are not forming well, pop the mixture into the fridge or freezer for a few minutes to firm up.
Once patties are formed, pan fry them in olive oil until browned on both sides.
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.
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!
Let me know what you think of my sweet potato tofu burger recipe in the comments below!
- 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