Bali tofu burgers with sambal mayo and sweet potato fries

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Bali tofu burgers with sambal mayo and sweet potato fries

Bali tofu burgers with sambal mayo and sweet potato fries

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

2 Servings, 570 Calories/Serving

30–45 Minutes

These sweet and spicy vegetarian burgers tap into the tropical flavors of Southeast Asia, from the miso-maple glaze in our carrot slaw to the sambal oelek in the mayo.

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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 organic sweet potato
  • 1 tablespoon black sesame seeds
  • 2 ounces roasted red peppers
  • 3 ounces organic shredded carrots
  • Sunbasket miso-maple glaze (miso - maple syrup - gluten-free tamari - rice vinegar - toasted sesame oil)
  • 2 Hodo organic tofu burgers
  • 2 whole wheat buns
  • Sunbasket sambal mayo (paleo mayo - sambal oelek) (optional)

Nutrition per serving

Calories 570, Total Fat 18g (23% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1360mg (59% DV), Total Carb. 74g (27% DV), Fiber 19g (68% DV), Total Sugars 17g (Incl. 6g Added Sugars, 12% DV), Protein 29g
Contains: Eggs, Wheat, Soybeans, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


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

Wash produce before use


Prep and roast the sweet potato fries

Heat the oven to 450°F.

  • Scrub or peel the sweet potato. Cut the potato in half lengthwise, then cut each half lengthwise into ¼-inch-thick slices.

On a sheet pan, drizzle the sweet potato with 1 to 2 teaspoons oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potato is tender and lightly browned, 15 to 20 minutes. Meanwhile, prepare the rest of the meal.


Toast the sesame seeds

In a dry large frying pan over medium heat, toast the sesame seeds, stirring often, until fragrant, 1 to 2 minutes. Transfer to a plate to cool. Do not clean the pan.


Prep the peppers; make the carrot slaw

  • Thinly slice the roasted red peppers. Set aside for the burgers.

In a medium bowl, toss together the carrots, miso-maple glaze, 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 teaspoons oil over medium-high heat until hot but not smoking. Add the tofu burgers and cook, turning once, until lightly browned and heated through, 2 to 3 minutes per side. Transfer to a plate. Wipe out the pan.

In the same pan used for the burgers, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.


Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface. Set the burgers on the buns, slather with as much sambal mayo as you like, and top with the peppers and carrot slaw. Close with the bun tops.


Transfer the burgers to individual plates. Serve the sweet potato fries and any remaining sambal mayo on the side.

Kids Can!
  • Scrub the sweet potato.
  • Toss the sweet potato with oil and seasonings.
  • Assemble the carrot slaw.
  • Top the burgers with peppers and slaw.