In order to bring you the best organic produce, some ingredients may differ from those depicted.
Tofu burgers with togarashi sweet potato over kale-daikon salad
Gluten-Free Friendly, Dairy-Free, Vegetarian, Carb-Conscious, Spicy, <600 Calories
2 Servings, 470 Calories/Serving
How do you spice up everyday sweet potatoes? Togarashi, that’s how. Chef Kate sprinkles on this spicy Japanese seasoning blend, then combines hearty kale with peppery daikon and a punchy tamari-pineapple vinaigrette.
In your bag
- 1 organic sweet potato
- 1 teaspoon shichimi togarashi
- 1 organic purple daikon or other small radish
- 1 tablespoon gluten-free tamari
- Sunbasket pineapple vinaigrette (pineapple - miso - orange juice - honey - extra virgin olive oil - kosher salt - red chile flakes)
- 3 ounces organic shredded kale
- 2 Hodo organic tofu burgers
Calories 470, Total Fat 24g (31% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 1090mg (47% DV), Total Carb. 42g (15% DV), Fiber 14g (50% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 24g
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.
Wash produce before use
Prep and cook the sweet potato
- Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sweet potato, season generously with salt and pepper, and cook, stirring occasionally, until tender and starting to brown, 10 to 12 minutes. Remove from the heat, sprinkle the potato with the shichimi togarashi, and toss to combine; season to taste with salt. While the potato is cooking, prepare the salad.
Make the kale-daikon salad
- Scrub or peel the daikon and trim the ends. Using the large holes of a box grater, coarsely grate the daikon; pat dry with a paper towel.
In a small bowl, stir together the tamari and pineapple vinaigrette; season to taste with salt and pepper.
In a large bowl, stir together the daikon and half the tamari-pineapple vinaigrette (set aside the remaining vinaigrette for serving). Add the kale and toss to coat. Season to taste with salt and pepper.
Cook the tofu burgers
In another large frying pan over medium-high heat, warm 1 to 2 tablespoons 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 the kale-daikon salad to individual bowls. Top with the tofu burgers and sweet potato. Spoon over the remaining tamari-pineapple vinaigrette and serve.
- Scrub the sweet potato.
- Scrub the daikon.
- Time the cooking.