Tofu burger pita pockets with Greek salad, tzatziki, and potato hash
35 – 45 Minutes
These Mediterranean-inspired vegetarian burgers make an easy weeknighter, rubbed with a small bazaar of spices and paired with a tangy roasted potato hash.
In your bag
- 1 pound Yukon Gold potatoes
- 2 red onions
- 2 red bell peppers
- 1 poblano (optional)
- 1 cucumber
- 1 lemon
- 2 or 3 sprigs fresh dill
- ⅓ cup Greek yogurt
- Tofu spice rub (granulated garlic - dried oregano - dried thyme - ground cinnamon)
- 4 Hodo Soy tofu burgers
- 1 romaine heart
- ¼ cup pitted Kalamata olives
- ¼ cup crumbled feta
- 2 whole wheat pita breads
- 1 tablespoon red wine vinegar
To mellow out the sharpness of the raw red onion, in Step 1, soak the thinly sliced red onion for the salad in a small bowl of cold tap water while you prepare the rest of the meal. Drain and pat dry, then toss it with the salad in Step 4.
Make It Ahead
Except for the potatoes, romaine, and dill, you can complete all of the blue-bullet-point prep steps up to 1 day ahead; cover and refrigerate until ready to use.
Calories: 710, Protein: 37g (74% DV), Fiber: 20g (80% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 30g, Polyunsaturated Fat: 7g, Saturated Fat: 3.5g (18% DV), Cholesterol: 10mg (3% DV), Sodium: 910mg (38% DV), Carbohydrates: 80g (27% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat, Soybeans
Sodium does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.