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Hodo Soy tofu burgers with sweet chile mayonnaise

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

Customer Favorite

Hodo Soy tofu burgers with sweet chile mayonnaise

Vegetarian, Dairy-Free, Spicy

4 Servings, 750 Calories/Serving

25 – 35 Minutes

If you're skeptical about tofu burgers, prepare to be converted. This one’s sweet and nutty and gets a little kick from the chile mayonnaise.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 pound russet potatoes
  • 2 tablespoons black sesame seeds
  • ⅓ cup roasted red peppers
  • ¼ pound shredded carrots
  • Carrot slaw dressing (sesame oil - rice vinegar - brown sugar)
  • 4 Hodo Soy tofu burgers
  • 4 whole wheat buns
  • Sun Basket sweet chile mayonnaise (optional) (Primal Kitchen paleo mayo - Sriracha - brown sugar)
  • 2 ounces pea shoots

Chef's Tip

Ingredient IQ: One of our favorite producers, Hodo Soy is a small family-owned business based in Oakland, California that makes a variety of artisan, organic tofu products, including these terrific burgers.

Nutrition per serving

Protein: 29g (58% DV), Fiber: 19g (76% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 8g, Saturated Fat: 18g (90% DV), Cholesterol: 15mg (5% DV), Sodium: 1090mg (45% DV), Carbohydrates: 68g (23% DV), Total Sugars: 11g, Added Sugars (Slaw dressing): 3g (6% DV).
Contains: Eggs, Wheat, Soybeans

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

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. 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 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 rest of the meal.

2

Toast the black sesame seeds for the slaw

In a large 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.

3

Prep the pepper strips; make the carrot slaw

  • Scrape off any seeds from the roasted red peppers; cut the peppers into ¼-inch-wide strips. Set aside for serving.
In a medium bowl, stir together the carrots, slaw dressing, and sesame seeds. Season to taste with salt and pepper.

4

Cook the burgers; toast the buns

In the same pan used for the sesame seeds, warm 1 to 2 tablespoons 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. Do not clean the pan.
Place the buns, cut sides down, in the pan and cook until lightly toasted, 1 to 2 minutes (or warm them in the oven).

5

Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface and place the burgers on the buns. Slather with as much sweet chile mayonnaise as you like and top with the peppers, carrot slaw, and pea shoots. Close with the bun tops.

6

Serve

Transfer the burgers to individual plates and serve with the oven fries.

Kids can!
  • Pat dry and season the potatoes.
  • Stir together the slaw.
  • Separate the buns for toasting.
  • Assemble their burgers.
  • Help clean up.
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