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The Smoky Tofu Sweet Potato Stacker

Smoky pan-seared tofu and a hearty sweet potato burger pair perfectly in this mouthwatering vegan stacker. A sweet, caramelized onion topping truly takes it to the next level of amazingness! Don’t let the multiple steps deter you – once the sweet potato and quinoa are cooked, everything comes together pretty quickly.

The Smoky Tofu Sweet Potato Stacker

Serves

4

Ingredients

For the sweet potato burgers

  • ½ cup cooked quinoa
  • 2 cups peeled, cooked and mashed sweet potatoes (I baked mine in the oven wrapped in foil until soft, but you could use the microwave if pressed for time)
  • 1T vegan margarine, melted
  • 1T agave nectar
  • ½ cup pecans, chopped
  • 1 cup kale, chopped

For the onions

  • 1 medium yellow onion
  • 1T olive oil
  • 2T agave nectar
  • dash of salt and pepper, to taste

For the tofu

  • 1 block extra firm tofu (about 14 oz) (learn how to make your own tofu by following this recipe)
  • 1t olive oil
  • 1t vegan liquid smoke
  • 2T agave nectar
  • 3T tamari or soy sauce

Preparation

For the sweet potato burgers

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine sweet potato, margarine and agave in a large mixing bowl with a mixer. Beat until sweet potato is mostly smooth.
  3. Stir in cooked quinoa, pecans, and chopped kale.
  4. Lightly oil a medium baking sheet.
  5. Form 4 or 5 patties out of mixture, and flatten slightly on baking sheet.
  6. Bake in preheated oven for about 40 minutes, flipping each burger after 20 minutes for even browning.
  7. While the burgers are cooking, begin preparing onions and tofu.

For the onions

  1. Slice onion into very thin strips.
  2. Heat olive oil in a large skillet.
  3. Add onions, agave, salt and pepper and cook over medium-high heat, stirring occasionally. Cook for 8-10 minutes or until well browned and caramelized.
  4. Remove from pan and set aside.

For the tofu

  1. Drain tofu and press block between paper or cloth towels to remove excess moisture.
  2. Slice lengthwise into large, thin squares (between ¼ and ½ inch thick). You should be able to get at least 4 squares out of a block.
  3. Whisk together liquid smoke, agave and soy sauce in a small bowl.
  4. Heat olive oil in a large skillet.
  5. Cook tofu 4-5 minutes on each side over medium-high heat, until lightly browned. Depending on pan size you may need to do two batches.
  6. Remove skillet from heat and pour soy sauce mixture over tofu. Allow to sizzle for 15-20 seconds and flip each piece to distribute sauce.
  7. Set prepared tofu aside until ready to plate.

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