Spicy barbacoa tofu burgers with chipotle cauliflower and guacamole

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

Spicy barbacoa tofu burgers with chipotle cauliflower and guacamole

Dairy-Free, Vegan, Spicy, Protein Plus

2 Servings, 680 Calories/Serving

15 Minutes

With a spicy barbacoa glaze and a cooling dollop of guacamole, these aren’t your standard tofu burgers. Charred, smoky-spiced cauliflower stands in for the usual fries.

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 head organic cauliflower
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 1 teaspoon chipotle chile powder (optional)
  • 2 Hodo organic tofu burgers
  • 2 vegan whole wheat buns
  • Sunbasket guacamole (avocado - fresh lime juice - kosher salt - ascorbic acid - black pepper)
  • Sunbasket barbacoa glaze (tomato paste - Dijon mustard - chipotle chiles in gluten-free adobo - maple syrup - apple cider vinegar - kosher salt - cinnamon)
  • 1 ounce pickled jalapeños (optional)

Nutrition per serving

Calories 680, Total Fat 25g (32% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1560mg (68% DV), Total Carb. 96g (35% DV), Fiber 27g (96% DV), Total Sugars 16g (Incl. 7g Added Sugars, 14% DV), Protein 37g
Contains: 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.


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

Wash produce before use


Prep and cook the cauliflower

  • Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
  • Juice the lime. [Juice 1 lime; save the remaining lime.]
  • Coarsely chop the cilantro.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the cauliflower, season with salt and pepper, and cook, stirring occasionally, until lightly charred and just tender, 5 to 8 minutes. Transfer to a medium bowl. Add the cilantro, 2 teaspoons [4 tsp] lime juice, and as much chipotle chile powder as you like and toss to combine. Season to taste with salt, pepper, and any remaining lime juice. Wipe out the pan.
While the cauliflower cooks, prepare the tofu burgers.


Cook the tofu burgers; toast the buns

In another large frying pan over medium-high heat, warm 2 to 3 teaspoons oil 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.
In the same pan used for the cauliflower, working in batches if needed, 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 and top with the tofu burgers. Slather with the guacamole and as much barbacoa glaze and pickled jalapeños as you like. Close with the bun tops.


Transfer the tofu burgers and chipotle cauliflower to individual plates. Serve any remaining glaze and jalapeños on the side.
Kids Can!
  • Juice the lime.
  • Time the tofu burgers.
  • Top the bun bottoms with the burgers.
  • Slather the burgers with guacamole.