Tofu burgers with roasted red pepper mayo and sweet potato wedges

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

Tofu burgers with roasted red pepper mayo and sweet potato wedges

Tofu burgers with roasted red pepper mayo and sweet potato wedges

Dairy-Free, Vegetarian, Protein Plus

2 Servings, 820 Calories/Serving

25–40 Minutes

You’re gonna love these juicy tofu burgers stacked with sweet caramelized onion, roasted red pepper mayo, peppery arugula, and juicy tomato slices.

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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 organic sweet potato
  • 1 teaspoon dried thyme
  • 1 organic yellow onion
  • 1 organic Roma or other tomato
  • 1 ounce roasted red peppers
  • ¼ cup paleo mayo
  • 2 Hodo organic tofu burgers
  • 2 vegan whole wheat buns
  • 1 ounce organic baby arugula or other leafy greens

Nutrition per serving

Calories 820, Total Fat 48g (62% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 30mg (10% DV), Sodium 990mg (43% DV), Total Carb. 74g (27% DV), Fiber 19g (68% DV), Total Sugars 14g (Incl. 3g Added Sugars, 6% DV), Protein 29g
Contains: Eggs, 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 sweet potato wedges

Heat the oven to 450°F.

  • Scrub or peel the sweet potato. Cut the potato in half lengthwise, then cut each half lengthwise into ½-inch-thick slices.

On a sheet pan, drizzle the sweet potato with 1 to 2 teaspoons oil; season generously with salt and pepper and the thyme and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potato is tender and lightly browned, 20 to 25 minutes. While the potato is roasting, prepare the rest of the meal.


Prep and cook the onion

  • Peel and thinly slice the onion. 

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until tender and caramelized, 10 to 12 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a plate. Do not clean the pan. While the onion is cooking, prepare the tomato and mayo.


Slice the tomato; make the roasted red pepper mayo

  • Cut away the core from the tomato; cut the tomato into ¼-inch-thick slices. Season lightly with salt and pepper. Set aside for garnish.
  • Finely chop the roasted red peppers.

In a small bowl, stir together the mayo and roasted red peppers. Season to taste with salt and pepper.


Cook the burgers

In the same pan used for the onion, warm 1 tablespoon [2 TBL] oil over medium-high heat 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. Do not clean the pan.


Toast the buns; assemble the burgers

In the same pan used for the burgers, 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.

Place the bun bottoms, cut sides up, on a work surface and slather with as much roasted red pepper mayo as you like (set aside any remaining mayo for serving). Top each with a burger, caramelized onion, arugula, and tomato. Close with the bun tops.


Transfer the burgers and sweet potato wedges to individual plates. Serve any remaining roasted red pepper mayo on the side for dipping.

Kids Can!
  • Scrub the sweet potato.
  • Drizzle the potato with oil and season.
  • Stir the roasted red pepper mayo.
  • Help assemble the burgers.