Recipes Ingredients Pasta and Grains Rice Recipes Sweet Potato Tofu Burger Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This vegetarian burger gets its meaty texture from brown rice and tofu. Ingredients 1 medium sweet potato, peeled and cut into 1 ½-inch cubes 1 small onion, finely chopped 1 clove garlic, minced 1 ½ teaspoons best-quality curry powder ¼ teaspoon ground cumin 2 tablespoons tomato paste 3 tablespoons potato starch 1 pound firm tofu ½ cup brown rice, cooked 2 tablespoons minced chives 3 tablespoons roughly chopped cilantro ¾ teaspoon salt ⅛ teaspoon freshly ground pepper 4 low-fat whole-wheat buns Olive-oil cooking spray Directions 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. 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. 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. 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. Rate it Print