Vegan Sweet Potato Tofu Patties (Asian-Style)

Vegan sweet potato tofu patties piled on plate with spoon inserted in bowl of green sauce.

5 from 1 vote

Vegan Sweet Potato Tofu Patties (Asian-Style)

Firm and satisfying, these sweet potato tofu patties work just as well in a burger bun as they don a plate with a good dipping sauce. Tofu and sweet potato give them substance, while, ginger, chilli and peanut butter add plenty of Asian-inspired flavour. Naturally gluten-free, they’re useful to have on hand for tucking into flatbreads or topping. Ideal for an easy plant-based lunch, dinner or a bit of meal prep.

Prep Time10

Cook Time50

Course: Main Course

Cuisine: British

Keyword: burgers, fritters, sweet potatoes, tofu

Servings: people

Calories: 221kcal

Author: Choclette @ Tin and Thyme

Equipment

food processor (affiliate link)
air fryer (affiliate link) optional
cast iron skillet (25 cm, 10") (affiliate link) optional
ice cream scoop with trigger (affiliate link) optional

Ingredients

280 g firm tofu pressed if necessary (I used extra firm)
1 sweet potato weighing around 225g (8oz)
1 small bunch coriander leaves (cilantro) roughly chopped
2 spring onions (scallions) roughly chopped
1 clove garlic grated
1 thumb size knob root ginger grated
1 red chilli deseeded for less heat then finely chopped (optional)
1 tbsp smooth peanut butter
1 tbsp tamari (affiliate link)
50 g buckwheat flour or use rolled oats
4 tsp sunflower oil or other neutral tasting oil

Metric - US Customary

Instructions

Bake the sweet potato in an air fryer at 180℃ (350℉) for 30-35 minutes or in an oven at 200℃ (180℃ fan, 400℉, Gas 6) for 40 minutes until tender. Allow to cool enough to handle.
1 sweet potato
Press the tofu, if needed. Then crumble it into a food processor with your fingers. Cut the sweet potato in half, then scoop out the flesh and add to the tofu.
280 g firm tofu
Add all of the remaining ingredients except for the oil and whiz until the mixture starts to clump together. It doesn’t need to be smooth, some texture is good and it’s fine for the herb and onion pieces to vary in size.
1 small bunch coriander leaves (cilantro), 2 spring onions (scallions), 1 clove garlic, 1 thumb size knob root ginger, 1 red chilli, 1 tbsp smooth peanut butter, 1 tbsp tamari (affiliate link), 50 g buckwheat flour
Check for seasoning and add a little more tamari if you think it needs it.
Place a large non-stick frying pan over a medium heat and add 2 teaspoons of the oil. As soon as its hot, dollop spoonfuls of the mixture into the hot pan and form into round discs with a spatula (see note 1 below). Place them well apart, so you have room to manoeuvre.
2 tsp sunflower oil
Fry for five minutes until crisp and golden on the bottom, then flip over and fry for a further three to four minutes. Transfer to a plate and keep warm in the oven.
Add the remaining 2 tsp of oil and repeat until you have no mixture left. I got two lots of seven patties in my pan.
2 tsp sunflower oil

Notes

If you prefer to bake them instead of pan-frying, it's very easy to do:

Set the oven to 200℃ (180℃ fan, 400℉, Gas 6).
Line a large baking tray with parchment paper.
Form the patties into round discs as stated in recipe, placing slightly apart on the tray.
Spray with a little oil, then bake for 15-20 minutes until firm and golden brown.

Note 1 – Use an ice-cream scoop with trigger to both measure and form the patties so that you get an even size. A small scoop will make fourteen patties.

For burgers, divide the mixture into four and form large burger sized patties with damp hands. You'll need to fry them for 2-3 minutes longer on each side. If baking, cook for a further 5-10 minutes and flip them over half way through.

For storage, freezing and reheating instructions take a look at my wild garlic tofu patties post.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition