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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.
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.
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.
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. Place them well apart, so you have room to manoeuvre.
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.