Tofu burgers with oven fries and sambal mayo

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

Customer Favorite

Tofu burgers with oven fries and sambal mayo

Vegetarian, Spicy, Family-Friendly

2 Servings, 880 Calories/Serving

30 – 45 Minutes

This vegetarian tofu burger has a bit of spice and a lot of flavor that may even convert the meat eaters in your life.

Get delicious recipes with organic and sustainable ingredients every week

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
  • 1 or 2 white potatoes (such as russet; about ¾ pound total)
  • 1 tablespoon black sesame seeds
  • 2 ounces roasted red peppers
  • 3 ounces shredded carrots (see Market Watch note)
  • Carrot slaw dressing (coconut aminos - coconut vinegar - sesame oil)
  • 2 Hodo Soy tofu burgers
  • 2 whole wheat buns
  • Sun Basket spicy-sweet chile mayo (paleo mayo - sambal oelek)
  • Sprouts (see Market Watch note)

Chef's Tip

Rinsing the potato slices under cold water removes excess starch from the surface, which prevents them from sticking to one another or to the sheet pan. Pat dry with a paper towel before seasoning and roasting. Using a sheet pan large enough to spread the potatoes in a single layer helps ensure even cooking (we recommend a pan about 17 by 12 inches). A stainless-steel pan is best if you have one; a darker metal pan will speed the browning, so give the potatoes an extra stir or two as they roast.

Ingredient IQ

Market Watch
Because of high demand, organic sprouts can be hard to come by, so you may receive organic shredded cabbage in your bag instead. Follow the instructions as written for the sprouts; the cabbage will add a nice extra crunch to the burgers.

Because organic shredded carrots can be in short supply, you may receive whole carrots or broccoli slaw in your bag instead. They all taste equally delicious. If whole carrots, trim the ends, peel, and use the coarse holes of a box grater to coarsely grate. If broccoli slaw, follow the instructions as written for the shredded carrots.

Nutrition per serving

Calories: 880, Protein: 36g (72% DV), Fiber: 23g (92% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 9g, Saturated Fat: 3.5g (18% DV), Cholesterol: 20mg (7% DV), Sodium: 1460mg (61% DV), Carbohydrates: 110g (37% DV), Total Sugars: 12g, Added Sugars: (Buns contain organic brown sugar, organic molasses, organic barley malt): 3g (6% DV).
Contains: Milk, Eggs, 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.


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

Wash produce before use


Make the oven fries

Heat the oven to 425°F.
  • Scrub or peel the potatoes. Cut the potatoes 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, drizzle the potatoes with 2 to 3 teaspoons oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, turning once halfway through, until tender, golden brown, and starting to crisp, 20 to 25 minutes.
While the potatoes roast, 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 lightly browned and fragrant, 2 to 3 minutes. Transfer to a plate to cool. Do not clean the pan.


Prep the peppers; make the carrot slaw

  • Scrape off any seeds from the roasted red peppers; coarsely chop any large pieces. Set aside for the burgers.
In a medium bowl, toss 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 2 to 3 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.


Assemble the burgers

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



Transfer the burgers to individual plates. Serve the oven fries and any remaining chile mayo on the side.

Kids Can!

  • Toss the fries with oil and seasonings.
  • Toss the carrot slaw.
  • Garnish the burgers.

Similar Recipes