Customer Favorite

Hodo Soy tofu burgers with oven fries and sweet chile mayo

Vegetarian, Dairy-Free, Spicy

2 Servings, 670 Calories/Serving

25 – 35 Minutes

If you're skeptical about tofu burgers, prepare to be converted. This one from Oakland's Hodo Soy is surprisingly sweet and nutty, made with finely chopped carrots and cabbage. Grab a napkin, it's a messy one. Sun Basket’s own sweet chile mayonnaise adds mild heat from the hot sauce Sriracha, but if you’re not in the mood for spicy food, swap in a favorite plain mayo instead.


  • ¾ pound russet potatoes
  • 1 tablespoon black sesame seeds
  • ¼ cup roasted red peppers
  • 1 carrot
  • Carrot slaw dressing (sesame oil - rice vinegar - brown sugar)
  • 2 Hodo Soy tofu burgers
  • 2 whole wheat buns
  • Sun Basket sweet chile mayonnaise (mayonnaise - Sriracha - brown sugar)
  • Sunflower sprouts



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 2 to 3 teaspoons 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 slaw, peppers, and burgers.


Toast the black sesame seeds for the slaw

In a medium 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 slaw

  • Scrape off any seeds from the roasted red peppers; cut the peppers into ¼-inch-thick strips. Set aside for serving.
  • Scrub or peel the carrot and trim off the ends; using the coarse holes of a box grater, grate the carrot.
In a small bowl, stir together the carrot, 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 until lightly browned and heated through, 2 to 3 minutes per side. Transfer the burgers to a paper-towel-lined plate to drain.
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

Set the buns, cut sides open, on a work surface. Set the burgers on the buns. Slather with the sweet chile mayonnaise and top with the peppers, carrot slaw, and sunflower sprouts. Close the buns.



Transfer the burgers to individual plates. Serve the oven fries on the side.

Nutrition per serving: Calories: 670, Protein: 22 g, Total Fat: 36 g, Monounsaturated Fat: 17.5 g, Polyunsaturated Fat: 11 g, Saturated Fat: 4.5 g, Cholesterol: 5 mg, Carbohydrates: 69 g, Fiber: 10 g, Added Sugar (Brown Sugar): 3 g, Sodium: 700 mg

Contains: soy, wheat, eggs

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