Tofu burgers with oven fries and sambal mayo

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

Tofu burgers with oven fries and sambal mayo

Customer Favorite

Tofu burgers with oven fries and sambal mayo

Vegetarian, Spicy, Protein Plus

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 produce and clean ingredients delivered

View our meal plans

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 or 2 organic russet or other white potatoes (about ¾ pound total)
  • 1 tablespoon black sesame seeds
  • 2 ounces roasted red peppers
  • 3 ounces organic shredded carrots
  • Carrot slaw dressing (coconut aminos - coconut vinegar - sesame oil)
  • 2 Hodo organic tofu burgers
  • 2 whole wheat buns
  • Sunbasket sambal mayo (paleo mayo - sambal oelek)
  • 1 ounce organic baby arugula or other leafy greens

Nutrition per serving

Calories 880, Total Fat 42g (54% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 1460mg (63% DV), Total Carb. 110g (40% DV), Fiber 23g (82% DV), Total Sugars 12g (Incl. 3g Added Sugars, 6% DV), Protein 36g
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, Sesame.


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 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 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 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 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, carrot slaw, and arugula. Close with the bun tops.


Transfer the burgers to individual plates. Serve the oven fries and any remaining sambal mayo on the side.
Kids Can!
  • Toss the potatoes with oil and seasonings.
  • Toss the carrot slaw.
  • Garnish the burgers.