one green planet
one green planet

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 [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

4

Ingredients You Need for The Smoky Tofu Sweet Potato Stacker [Vegan]

For the sweet potato burgers
  • ½ cup cooked quinoa
  • 2 cups peeled, cooked and mashed sweet potatoes
  • 1T vegan butter, 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)
  • 1t olive oil
  • 1t vegan liquid smoke
  • 2T agave nectar
  • 3T tamari or soy sauce

How to Prepare The Smoky Tofu Sweet Potato Stacker [Vegan]

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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?



Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Jennifer Valentine

See My Recipes

Jennifer is on the Editorial Team at One Green Planet. She earned her Masters Degree in City and Regional Planning from UNC Chapel Hill before moving to Boulder, Colorado in 2006. During the first part of her career, Jennifer worked as a pedestrian and bicycle planner and project manager. As a long-time vegan and competitive distance runner, Jennifer strives to provide a positive example of healthy and sustainable living.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  2. Pingback: Karmatarian » New Traditions: 24 Holiday Worthy Plant-Based-Vegan Main Dishes
  3. Pingback: New Traditions: 24 Holiday Worthy Plant-Based-Vegan Main Dishes « Karmatarian