Protein Swap | One-Pan Spicy Tandoori Tofu Burgers
with Creamy Cucumber Slaw & Roasted Potato Wedges
Cooking time
25 minutes
Servings
2/4
Calories
980 /serving
That distinctive red colour communicates what you need to know: these burgers are packing some nice spice under the hood. Our tandoori paste lends tofu a well-rounded flavour—punchy but not too piquant. It deepens as it roasts in a hot oven alongside chunky wedges of potatoes, which will become your fries. Tuck the tandoori tofu into toasted potato-scallion buns, with a raita-kissed cabbage and cuke slaw for a cool component.
We will send you:
- 1 Block of tofu (non-GMO)
- 450g Potatoes
- 150g Shredded cabbage
- 2 Cucumbers
- 1 Lime
- 10ml Tandoori paste
- 60g Garlic-cucumber yogurt (raita)
- 2 Gourmet potato-scallion buns
Contains: Barley, Milk, Soy, Wheat
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
45 g
Saturated Fat
6 g
Sodium
700 mg
Total Carb
106 g
Sugars
14 g
Protein
44 g
Fibre
11 g
Preparation
Roast the potatoes & tofu
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. Pat the tofu dry with paper towel; cut into 8 slices (double for 4 portions). In a medium bowl, combine the tofu, tandoori paste, a drizzle of oil and S&P. On a lined sheet pan, toss the potatoes with a drizzle of oil and S&P. Add the tofu and roast, flipping halfway, 20 to 25 min., until the potatoes are tender and the tofu is browned.
Mise en place
Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise on an angle. Juice the lime.
Make the slaw
In a large bowl, combine the lime juice, raita, cabbage, cucumbers, 2 tbsp oil (double for 4 portions) and S&P.
Toast the buns
Toast the buns, cut-sides up, directly on an oven rack, 3 to 4 min., until warmed through.
Plate your dish
Divide the bun bottoms and potatoes between your plates. Top each bun bottom with the tofu and a spoonful of the slaw. Serve the remaining slaw on the side. Bon appétit!
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