Tofu burgers with oven fries and spicy-sweet chile mayo
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
- 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
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.
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.
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.