I am in no way, shape, or form a vegetarian (Hi, live without meat? No thanks). But I do love vegetables. And sometimes I get these strange, intense cravings for tofu. So I often buy tofu and then have no idea what to do with it besides make stir-fry. Boring. The last time I bought it, I checked in with the ever-trust worthy Martha Stewart who obviously had the perfect recipe for me. Tofu + one of my favorite foods in the world = Perfection! I’m talking about Sweet Potato Tofu Burgers. I altered her recipe a bit and loved what I ended up with.
Ingredients for Sweet Potato Tofu Burgers:
- 1 medium sweet potato peeled and cut into cubes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 1/2 t curry powder
- 1/4 t ground cumin
- 2 T tomato paste
- 3 T corn starch (Martha calls for “potato” starch, but I couldn’t find it and corn worked just fine)
- 1 lb firm tofu
- 1/2 C cooked brown rice
- 3 T cilantro
- Salt and pepper
- 4 whole wheat buns
*Before starting, make sure you cook your rice. You don’t want to get to the rice step and realize you still need to cook it!
The recipe said to use a steamer basket for the sweet potatoes, but I simply put the cubes in a pot of boiling water for 10 minutes or so (until they’re soft and tender) and it worked just fine. The point is, you want them to be soft and mushy-ish
Cook the onion, garlic, cumin, and curry powder in a frying pan with some cooking spray for about 5-7 minutes, until the onion is translucent. Then stir in the tomato paste and continue cooking for a couple minutes.
Now you want to put the onion mixture in a food processor. If you don’t have a food processor, I highly recommend getting one (Christmas is coming! Santa?). I just have a little mini one, which saves on space and isn’t too crazy expensive. However, if you don’t have one and you do have a blender, just throw it all in there. Also add the sweet potato cubes and corn (or potato if you found it) starch. Pulse mixture until the onions are finely ground.
Now, drain your tofu and try to get rid of the excess water as much as you can. Put the tofu in a bowl, along with the sweet potato mixture, cooked brown rice, cilantro, salt, and pepper. Mix the ingredients together.
Then, using your hands, shape into hamburger-like patties, whatever size you like. Coat pan with cooking spray, turn to medium heat, and put patties in pan.
Cook until golden brown on each side. It took me about 7 minutes on each side.
Once they’re all cooked, serve the burgers on a whole wheat bun if you want to be extra healthy. And toast the buns if you want a bit of an added crunch.
Put whatever you want on the burger. I enjoy some nice fresh tomato and lettuce.
I ended up really enjoying these and think they’re an awesome option for tofu. While it’s definitely not a real American hamburger, I liked it much more than a typical veggie burger and it’s perfect for when you’re in a healthy mood. Or when you’re sitting in the midst of a winter storm dreaming about summer BBQs. Sigh.
[Sues]
YUM! These look delicious! I’m am Vegetarian all the way! Thanks for tryin these out and bloggin it up!! I will have to try these! great post!
Sweet potatoes = obsession of mine.
Have I got a tofu recipe for you: Tofu pesto! Okay, it’s not exactly in season, but it’ll help you dream of the summer. The creaminess of a block of blanched tofu plus a super garlic-y blend of basil and almonds makes the pesto good enough to eat by the spoonful!
I think I can find it in a Moosewood cookbook from my strict veggie days (don’t knock it til you’ve tried it!).
For next time: they sell potato starch at whole foods
those look awesome! i bet hummus or bbq sauce on them would be YUMMY.
Okay – so listen…I must admit that I’m no fan of tofu. I don’t even know why because I’ve never even had it before – it just looks crazy. As a foodie, there’s no way I should feel like that about a food item. But when you’ve mixed in the ultimate veggie – sweet potato – now listen, you may have just won me over!
you’ve got some fantastic recipes on here, the spinach dip looks lovely, may try that over Christmas
I have a friend that would sneak tofu into a smoothie – you couldn’t taste it at all, but it was good for getting an extra boost of protein.
Delish! I always love new ways to use that tricky, but oh-so-great-for-you tofu and this looks fabulous
First, as a vegetarian I will definitely be trying these burgers out.
Second, adding tofu to a smoothie sounds awful even if it tastes fine. The mental image it creates in my fragile tofu accepting, but not loving psyche makes me sad.
Third, as a nutrition grad student, meeting protein requirements – even as a vegetarian – is not much of an issue unless you’re vegan, in which case it may be an issue. The average American is consuming around twice their recommended protein intake. Yes, the average American eats immense amounts of meat but even without it as long as you contain complimentary proteins throughout the day getting enough protein is not a big issue.
Finally, as an average skeptical American I implore you all to question all nutrition advice you receive including what I’ve written above.
Can’t wait to try the recipe though – thanks!
just a note – you forgot to list the tomato paste in your ingredients. i checked over on martha’s site for measurements. i’m going to make these today.
i adore tofu and being from the south…i love sweet potatoes. never would have dreamed of these two together and can’t wait to try this recipe.
I made this recipe yesterday. Very easy. and the best veggie burgers (patties…whatever) i have had, including every commercial variety i have ever tried. I am not a vegetarian. I am not going to compare this to a hamburger. I am judging it on its own, as just something to eat…not as an ersatz anything. they were delicious. good flavor. good texture. and they brown nicely (more good flavor). a keeper!
This recipe is great! I never thought of turning a sweet potato into a burger. I put my own spin on the dish by subing cooked quinoa for the rice. It worked great and the quinoa gives it an extra protein and antioxidant boost!