Tofu burger pita pockets with Greek salad, tzatziki, and potato hash

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

Tofu burger pita pockets with Greek salad, tzatziki, and potato hash

Make It Ahead

Tofu burger pita pockets with Greek salad, tzatziki, and potato hash

Vegetarian, Protein Plus

2 Servings, 710 Calories/Serving

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.

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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 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

Nutrition per serving

Calories 710, Total Fat 29g (37% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 910mg (40% DV), Total Carb. 80g (29% DV), Fiber 20g (71% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Milk, 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, Sesame.


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

Wash produce before use


Prep and roast the potato hash

Heat the oven to 425°F.
  • Scrub or peel the potatoes. Cut the potatoes in half lengthwise, then cut each half lengthwise into 1-inch-wide wedges.
  • Peel the red onions and cut in half. Thinly slice one half and set aside for the salad. Cut the remaining halves into 1-inch-thick wedges.
  • Remove the stem, ribs, and seeds from the bell peppers and poblano, if using. Cut the peppers lengthwise into 1-inch-wide strips, then crosswise into 1-inch pieces. Wash your hands after handling the poblano.
On a sheet pan, drizzle the potatoes, onion wedges, bell peppers, and as much poblano as you like with 1 or 2 tablespoons oil; season with salt and pepper and toss to coat. Spread in an even layer and roast, stirring once halfway through, until tender, 20 to 25 minutes.
While the potato hash roasts, prepare the rest of the meal.


Make the tzatziki

  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber lengthwise into ¼-inch-thick slices, then crosswise into ¼-inch pieces. Set aside half for the salad.
  • Juice the lemon (the juice will be divided between the tzatziki and the salad).
  • Coarsely chop the dill; set aside half for the potato hash.
In a small bowl, stir together the yogurt, 1 teaspoon oil, and half each of the cucumber, lemon juice, and dill; season to taste with salt and pepper.


Cook the tofu burgers

  • On a plate, spread the spice rub in an even layer; season generously with salt and pepper.
Gently press the tofu burgers into the spice rub, turning to coat both sides.
In a large frying pan over medium-high heat, warm 1 tablespoon 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.
While the burgers cook, prepare the salad.


Make the Greek salad

  • Trim the root end from the romaine heart.
  • Coarsely tear the romaine leaves.
  • Coarsely chop the olives.
  • Set aside half the feta for the roasted potato hash.
In a medium bowl, combine the romaine, olives, thinly sliced red onion, 1 tablespoon oil, remaining cucumber and lemon juice, and half the feta. Toss well and season to taste with salt and pepper.


Warm the pita breads; finish the potato hash

Warm the pita breads in the oven directly on the oven rack until lightly toasted, 2 to 3 minutes. Alternatively, toast them in a toaster. Cut in half.
Transfer the roasted potato hash to another medium bowl; add the red wine vinegar and remaining feta and dill and stir to combine. Season to taste with salt and pepper.


Transfer a pita bread half to each individual plate and fill with a tofu burger, Greek salad, and tzatziki. Serve the roasted potato hash and any remaining salad and tzatziki on the side.
Kids Can!
  • Juice the lemon.
  • Stir together the tzatziki.
  • Tear the romaine leaves.
  • Assemble and toss the salad.
  • Build their own pita pockets.