Vegan Tofu, Black Bean, and Sweet Potato Burgers
A good veggie burger is something that I just can’t resist- mainly because they are so rare. Most of the time, they are simply little frozen patties of MSG and corn starch that somehow are considered healthy because they have the word veggie in them. As much as I love Dr. Praeger’s veggie burgers, I’ve blown through so many boxes that if I eat another I’m going to scream. (not really, still ❤ them) So, with a block of tofu to be used up, I set out on the project to make my own homemade veggie burger. The requirements: low sodium (check), actual veggies (check), tofu (check), and protein and fiber (check and check!) After much time experimenting, my result looked like this:
Success! These big veggie burgers are super flavorful, dense, and don’t fall apart every second. Without further ado:
1 medium cooked sweet potato, chopped into cubes~1/2 cup beans of choice~block of extra firm tofu~1/2 onion diced~big handful spinach~cilantro~3 cloves of garlic, diced~1 T. Bragg’s~1/2 T. garlic powder~ 1/2 T. Cumin~tsp. curry powder
Stack plates on tofu to get out as much water as possible.
Gently saute onions and garlic with spices until onions are translucent. In a food processer (I used my VitaMix), combine onion mixture with sweet potato, crumbled tofu block, spinach, cilantro, and Braggs. Process slowly until coarse (not to smooth!). Add beans. Form patties (should make about 5-6) and refridgerate for at least 10 minutes (The longer they are chilled, the firmer they will be). Cook in a pan over medium high heat until lightly browned on both sides.
These burgers are so delicious- I know you will love them! The best part? This recipe can be made into your canvas. Adding edamame or peas would be amazing. Quinoa or rice? Even better. Get creative and trust me, these are a million times better than the stereotypical veggie burger!
Have a wonderful rest of your day!:)
Before I go, Garden Update:
Cilantro! So delicious.