Hodo Soy tofu burgers with sweet chile mayonnaise and oven fries
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. If you have a convection oven, use it to bake the potatoes so they crisp evenly.
- ¾ pound russet potatoes
- 1 tablespoon black sesame seeds
- 1 carrot
- ¼ cup roasted red peppers
- Carrot slaw dressing (sesame oil - rice wine vinegar - brown sugar)
- 2 Hodo Soy tofu burgers
- 2 whole wheat buns
- Sun Basket sweet chile mayonnaise (mayonnaise - sriracha - brown sugar)
- Fresh sunflower sprouts
Make the oven fries
- Scrub the potatoes; cut them in half lengthwise, then cut each half lengthwise into ¼-inch-thick slices. In a colander, rinse the potato slices under cold water to remove excess starch.
While the potatoes roast, prepare the fixings and the burgers.
Toast the black sesame seeds
Make the carrot slaw; prep the pepper strips
- Trim the root end from the carrot; grate the carrot.
- Cut the peppers into ¼-inch-thick strips.
Cook the burgers; toast the buns
Assemble the burgers
Nutrition per serving: Calories: 680, 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: 70 g, Fiber: 10 g, Added Sugar (Brown Sugar): 4 g, Sodium: 570 mg
Contains: wheat, soy, eggs