“Cheesy” tofu burgers with corn on the cob and roasted matchstick fries

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

Signature Sauce

“Cheesy” tofu burgers with corn on the cob and roasted matchstick fries

Dairy-Free, Vegan

2 Servings, 760 Calories/Serving

25–40 Minutes

Served indoors or out, tofu burgers slathered with vegan cheese sauce and corn on the cob create the quintessential summer meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 russet or other white potato
  • 1 ear organic corn
  • 2 Hodo Soy organic tofu burgers
  • 2 vegan whole wheat buns
  • 1 organic Roma or other tomato
  • Sun Basket vegan cheese sauce (almond milk - cashew butter - granulated garlic - nutritional yeast - kosher salt - onion powder)
  • 3 ounces organic baby arugula or other leafy greens
  • ½ teaspoon chipotle chile powder (optional)

Nutrition per serving

Calories: 760, Protein: 39g (78% DV), Fiber: 23g (92% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 7g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 940mg (39% DV), Carbohydrates: 102g (34% DV), Total Sugars: 11g, Added Sugars: (buns contain organic molasses, organic brown sugar, and organic barley malt): 3g (6% DV).
Contains: Tree Nuts, Wheat, Soybeans

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.

Instructions

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

Wash produce before use

1

Prep and roast the matchstick fries

Heat the oven to 450°F.
  • Scrub or peel the potato. Trim the ends and cut the potato in half lengthwise, each half lengthwise into ¼-inch-thick slices, then cut the slices lengthwise into ¼-inch-thick matchsticks.
On a sheet pan, drizzle the potato with 1 to 2 teaspoons oil; season with salt and pepper and toss to coat. Spread in an even layer and roast, stirring once halfway through, until golden brown and crisp, 25 to 30 minutes.
While the potato roasts, prepare the rest of the meal.

2

Prep and cook the corn

Bring a large sauce pot of lightly salted water to a boil.
  • Shuck the corn; break or cut the ear in half.
Add the corn to the boiling water and cook until tender, 2 to 3 minutes. Transfer to a medium bowl and cover with a damp kitchen towel.
While the water heats and the corn cooks, prepare the tofu burgers.

3

Cook the tofu burgers

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil 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.

4

Toast the buns; prep the tomato

  • Brush or drizzle the cut sides of the buns with 1 to 2 teaspoons oil.
  • Cut away the core from the tomato; cut the tomato into ¼-inch-thick slices. Season with salt.
In the same pan used for the tofu burgers, working in batches if needed, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes.

5

Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface. Top each with a tofu burger, spread each with 1 tablespoon vegan cheese sauce, and garnish with the tomato slices and as much arugula as you like. Close with the bun tops.

Serve

Transfer the burgers and corn to individual plates. Sprinkle the corn with as much chipotle chile powder as you like. Serve with the matchstick fries and remaining cheese sauce on the side.
Kids Can!
  • Season the potato.
  • Shuck the corn.
  • Brush the buns with oil.
  • Spread vegan cheese sauce on the burgers.