Sweet Potato Tofu Burgers with tons of toppings

Drip drip avocado

So burgers are a big deal. Everywhere is still loving them and their sky high toppings. Usually they’re a excuse for weird meat lusting, and the only non meat goods on offer is a repressed little breaded veggie burger with no interesting toppings. None for you veggie, all you can have is a rubbery slice of cheese!

Some places do let us have a play with the cool kids, but I haven’t found many of them. Solita (Manchester restaurant)  are absolute champs for letting us in on the fun. They’re not bothered and I love them for it so you can check out my Solita review here for a explanation of how they let you eat whatever the hell you want with beans.

sweet-potato-tofu-burger.jpgMost veggie burgers I’ve come across have been a mixture of of vegetables all smushed together and coated in bread crumbs. That’s not really what I class as a burger, I need more substance than that. The burger should be a bigger player than the coating and thats not usually the case. This vegan sweet potato and tofu burger is a far bigger player than it’s semolina coating. But don’t worry semolina isn’t a weak option, it adds a crispy finish and stops everything falling appart.

  • Toppings wise I want EVERYTHING! So I went for:
  • spicy tomato salsa
  • avocado
  • artichoke hearts
  • roasted yellow pepper
  • tortilla chips
  • red onion
  • lettuce (a bit of a token gesture)



This is an adaptation of a Love & Lemons recipe, these burgers get around.

Sweet Potato Tofu Burgers with tons of toppings
Recipe type: Vegan Burger
Serves: 3
Cook time:
Total time:
Adapted from a Love & Lemons recipe
  • 1 small - medium sweet potato
  • 120g firm tofu
  • ½ tbs tahini
  • 1 tsp dark agave syrup
  • 1 tsp fresh rosemary, finally chopped.
  • 1 tsp paprika
  • 1 garlic clove
  • salt and pepper
  • ¼ cup semolina
  • 3 burger buns
  • assorted toppings
  1. Preheat the oven to 210°C and cover a baking tray with parchment.
  2. Microwave the sweet potato on full power until soft. Carefully scoop out the flesh into a large mixing bowl.
  3. Crumble the tofu into the bowl and mash into the potato with a fork. Mix the tofu and sweet potato together until the tofu falls apart even more.
  4. Add the tahini, agave syrup, garlic, rosemary, paprika and combine. Season the mixture with salt and pepper.
  5. Pour the semolina onto a deep plate and spread out evenly.
  6. Using your hands form the mixture into 3 burgers and press each side into to the semolina until completely coated. This will be quite messy so do it one at a time placing each burger onto the baking tray once it's coated.
  7. Bake in the center of the oven for 25 minutes. For a extra crunchy finish, grill the burgers on a high heat for a further minute.
  8. Put the burgers onto the bread and add your desired toppings.

As you may have heard from my Facebook and Twitter (shameless plug, and what!?) I’ve taken up a Citizen Radio challenge to be vegan for a week. So this is the first recipe from my vegan week.

Has anyone else done this sort of challenge?  You a maniac bro?

So what do you think?

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