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Sweet Potato Tofu Burger

This vegetarian burger gets its meaty texture from brown rice and tofu.

  • Servings: 4
Sweet Potato Tofu Burger


  • 1 medium sweet potato, peeled and cut into 1 1/2-inch cubes
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 1/2 teaspoons best-quality curry powder
  • 1/4 teaspoon ground cumin
  • 2 tablespoons tomato paste
  • 3 tablespoons potato starch
  • 1 pound firm tofu
  • 1/2 cup brown rice, cooked
  • 2 tablespoons minced chives
  • 3 tablespoons roughly chopped cilantro
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 4 low-fat whole-wheat buns
  • Olive-oil cooking spray


  1. Place a steamer basket in a medium saucepan filled with 1 inch of water. Bring to a boil, and add sweet-potato cubes. Steam until fork tender, 6 to 7 minutes. Set aside. Place a large skillet over medium heat. Spray skillet with cooking spray. Add onion, garlic, curry powder, and cumin; cover. Cook, lifting cover to stir occasionally, until translucent, about 5 minutes. If the onion begins to dry out or burn, add 2 tablespoons water. Stir in tomato paste, and cook another 2 minutes.

  2. Transfer mixture to the bowl of a food processor. Add the sweet-potato cubes and the potato starch. Pulse until onions are finely ground, about 1 minute.

  3. Rinse and drain the tofu. Lay a clean kitchen towel or a double thickness of cheesecloth on a clean work surface. Place tofu in the center, wrap, and wring out any excess liquid; the tofu should have the texture of ground meat. Place the tofu, sweet-potato mixture, brown rice, chives, cilantro, salt, and pepper in a medium bowl. Using a rubber spatula, fold the ingredients together. Using your hands, shape the mixture into four 3 1/2-inch-round patties.

  4. Return skillet to medium heat. Coat with cooking spray. Place patties in pan, and cook until golden on bottom, 5 to 6 minutes. Flip patties over, and cook until golden on other side, another 5 to 6 minutes. Serve warm on whole-wheat buns.

Reviews (2)

  • Alexis Anderson 20 Jan, 2014

    I used a manual food processor to blend the onions & sweet potatoes together which could have contributed to why my mixture was mushy, but less mushy than the people who used an electric food processor. However, it was still WAY too mushy to make patties so I added gluten free flour to the mix (3 tbs.ish) and I patted flour onto the patties once they were formed. The finished product was more like a denser sloppy joe than a burger but it was still delicious. I made a Garlic Aioli sauce with it.

  • schnauzerlady 9 Mar, 2012

    So if it was too mushy then how do you fix that? Maybe add more rice?

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