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The Smoky Tofu Sweet Potato Stacker [Vegan]
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... Read More
Ingredients You Need for The Smoky Tofu Sweet Potato Stacker [Vegan]
How to Prepare The Smoky Tofu Sweet Potato Stacker [Vegan]
For the sweet potato burgers
- Preheat oven to 400 degrees Fahrenheit.
- Combine sweet potato, margarine and agave in a large mixing bowl with a mixer. Beat until sweet potato is mostly smooth.
- Stir in cooked quinoa, pecans, and chopped kale.
- Lightly oil a medium baking sheet.
- Form 4 or 5 patties out of mixture, and flatten slightly on baking sheet.
- Bake in preheated oven for about 40 minutes, flipping each burger after 20 minutes for even browning.
- While the burgers are cooking, begin preparing onions and tofu.
- Slice onion into very thin strips.
- Heat olive oil in a large skillet.
- 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.
- Remove from pan and set aside.
- Drain tofu and press block between paper or cloth towels to remove excess moisture.
- 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.
- Whisk together liquid smoke, agave and soy sauce in a small bowl.
- Heat olive oil in a large skillet.
- 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.
- 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.
- Set prepared tofu aside until ready to plate.
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Why so much sweetener? Too sweet for me. I reduced / eliminated 90% of the agave.