Chipotle Peanut Tofu Burgers

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 1pcs carrot
• 150g red cabbage
• 1pcs tomato
• 200g peanut satay tofu
• 40ml vegan mayonnaise
• 20g chipotle in adobo sauce
• 2pcs white bread rolls
• 5g toasted sesame seeds
• 15ml olive oil

Method

1. Step 1 — Roast fries
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potato and carrot into 1.5cm-thick batons. Put on the lined tray, drizzle with 2 tsp olive oil and season with salt and pepper. Roast for 20 mins or until tender.
2. Step 2 — Prep ingredients
   Meanwhile, finely shred the cabbage with a sharp knife or mandoline. Thinly slice the tomato. Cut the tofu into triangles.
3. Step 3 — Make chipotle mayonnaise
   Put the vegan mayonnaise and chipotle in a bowl (chipotle is a smoky Mexican chilli sauce, so adjust the amount to suit your heat preference). Season with salt and pepper and stir to combine.
4. Step 4 — Heat bread rolls
   Halve the bread rolls through the middle. Put on an oven tray, cut-side up, and bake for 6 mins or until lightly toasted.
5. Step 5 — Warm tofu
   While the rolls are baking, heat 2 tsp olive oil in a medium frypan over medium heat. Cook the tofu for 2 mins each side or until golden and heated through.
6. Step 6 — Assemble hoagies
   Spread the rolls with half the chipotle mayonnaise. Fill the rolls with the cabbage, tomato and tofu. Drizzle with the remaining chipotle mayonnaise and scatter with the sesame seeds. Serve the hoagies with the oven fries.

Allergens

Gluten, Peanut, Soy, Wheat, Sesame