Hodo Soy tofu burgers with sweet chile mayonnaise and oven fries

2
Servings
680
Cal/serving
25 - 35
Min
Vegetarian Dairy Free

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.

Ingredients

  • ¾ pound russet potatoes
  • 1 tablespoon black sesame seeds
  • 1 carrot
  • ¼ cup roasted red peppers
  • 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)
  • Fresh sunflower sprouts

Instructions

1

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. In a colander, rinse the potato slices under cold water to remove excess starch.
On a sheet pan, toss the potato slices with 1 to 2 tablespoons 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 fixings and the burgers.

2

Toast the black sesame seeds

In a large 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.

3

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.
In a small bowl, combine the grated carrot, slaw dressing, and black sesame seeds and toss to coat.

4

Cook the burgers; toast the buns

In the same pan used for the sesame seeds, over medium-high heat, warm 1 teaspoon oil 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 paper towels to drain. Add the buns to the pan, cut sides down, and cook until lightly toasted, 1 to 2 minutes (or warm them in the oven).

5

Assemble the burgers

Set the burgers on the buns. Slather with the sweet chile mayonnaise, and top with the peppers, carrot slaw, and sprouts.

6

Serve

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

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

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