Hodo Soy tofu burgers with sweet chile mayonnaise

Dairy-Free, Vegetarian, Spicy, <600 Calories, Protein Plus

2 Servings, 750 Calories/Serving

25–35 Minutes

If you're skeptical about tofu burgers, prepare to be converted. This one’s sweet and nutty and gets a little kick from the chile mayonnaise.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 pound russet potatoes
2 tablespoons black sesame seeds
⅓ cup roasted red peppers
¼ pound shredded carrots
Carrot slaw dressing (sesame oil - rice vinegar - brown sugar)
4 Hodo Soy tofu burgers
4 whole wheat buns
Sunbasket sweet chile mayonnaise (optional) (Primal Kitchen paleo mayo - Sriracha - brown sugar)
2 ounces pea shoots

Nutrition per serving

Total Fat 39g (50% DV), Sat. Fat 18g (90% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 1090mg (47% DV), Total Carb. 68g (25% DV), Fiber 19g (68% DV), Total Sugars 11g (Incl. 3g Added Sugars, 6% DV), Protein 29g
Contains: Eggs, Wheat, Soybeans

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Make the oven fries

Heat the oven to 425ºF.

Scrub the potatoes; cut them in half lengthwise, then cut each half lengthwise into ¼-inch-thick slices. Rinse the potato slices under cold water to remove excess starch. Pat dry with a paper towel.

On a sheet pan, toss the potato slices with 1 to 2 tablespoons oil and season with salt. Spread in an even layer and roast, turning once halfway through, until golden brown and starting to crisp, 20 to 25 minutes.
While the potatoes roast, prepare the rest of the meal.

Toast the black sesame seeds for the slaw

In a large frying pan over medium heat, toast the black sesame seeds, stirring often, until fragrant and lightly toasted, 2 to 3 minutes. Transfer to a plate to cool. Set the pan aside for the burgers.

Prep the pepper strips; make the carrot slaw

Scrape off any seeds from the roasted red peppers; cut the peppers into ¼-inch-wide strips. Set aside for serving.

In a medium bowl, stir together the carrots, slaw dressing, and sesame seeds. Season to taste with salt and pepper.

Cook the burgers; toast the buns

In the same pan used for the sesame seeds, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the tofu burgers and cook until lightly browned and heated through, 2 to 3 minutes per side. Transfer the burgers to a paper-towel-lined plate to drain. Do not clean the pan.
Place the buns, cut sides down, in the pan and cook until lightly toasted, 1 to 2 minutes (or warm them in the oven).

Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface and place the burgers on the buns. Slather with as much sweet chile mayonnaise as you like and top with the peppers, carrot slaw, and pea shoots. Close with the bun tops.

Serve

Transfer the burgers to individual plates and serve with the oven fries.

Kids can!

Pat dry and season the potatoes.
Stir together the slaw.
Separate the buns for toasting.
Assemble their burgers.
Help clean up.

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