Tofu burgers with oven fries and spicy-sweet chile mayo
Customer Favorite

Tofu burgers with oven fries and spicy-sweet chile mayo

Vegetarian, Spicy

2 Servings, 760 Calories/Serving

30 – 40 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.

In your bag

1 bag serves 2 (2 bags serves 4)
  • ¾ pound russet potatoes
  • 1 tablespoon black sesame seeds
  • ¼ cup roasted red peppers
  • ¼ pound shredded carrots
  • Carrot slaw dressing (sesame oil - coconut vinegar - brown sugar)
  • 2 Hodo Soy tofu burgers
  • 2 whole wheat buns
  • Sun Basket sweet chile mayo (paleo mayo - Sriracha - brown sugar)
  • 1 ounce pea shoots

Chef's Tip

Size matters! When roasting the potatoes, use a sheet pan large enough to spread the slices in a single layer to help ensure they cook evenly (we recommend a pan about 17 by 12 inches). Use a stainless-steel pan if you have one; a darker metal pan will speed the browning, so give the potatoes an extra stir or two as they roast.

Grill It

If you feel like firing up your backyard grill, go for it! Light a medium fire and lightly oil the grill rack; cook the tofu burgers, turning once, until charred and cooked through, 3 to 5 minutes per side.

Nutrition per serving

Protein: 24g (48% DV), Fiber: 16g (64% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 10g, Saturated Fat: 17g (85% DV), Cholesterol: 15mg (5% DV), Sodium: 1130mg (47% DV), Carbohydrates: 76g (25% DV), Total Sugars: 13g, Added Sugars (Brown sugar; buns contain trace amounts of sugar): 4g (8% 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 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 2 to 3 teaspoons oil and season with salt. 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 medium frying pan over medium heat, toast the sesame seeds, stirring often, until fragrant and lightly toasted, 2 to 3 minutes. Transfer to a plate to cool. Do not clean the pan.


Prep the pepper strips; make the slaw

  • Scrape off any seeds from the roasted red peppers; cut the peppers into ¼-inch-thick strips. Set aside for serving.
In a small 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 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. Top with the burgers, peppers, carrot slaw, pea shoots, and as much sweet chile mayo as you like. Close with the bun tops.



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