Sweet Chilli Tofu and Roasted Pepper Burger
with Chips and Tomato Rocket Salad
Take burger night to the next level with this super tasty Sweet Chilli Tofu and Roasted Pepper Burger with Chips and Tomato Rocket Salad.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Bell Pepper
(May contain Celery)
280
Firm Tofu
(Contains Soya)
64
Sweet Chilli Sauce
1
Medium Tomato
12
Red Wine Vinegar
(Contains Sulphites)
2
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
20
Wild Rocket
64
Mayonnaise
(Contains Egg, Mustard)
¾
Cajun Blackening
Not included in your delivery
1
Plain Flour
½
Sugar for the Dressing
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Air fryer: Preheat your air fryer to 200°C. Prep, oil and season the chips. Once hot, add them to the basket, shaking and turning regularly, until golden, 20-25 mins.
Meanwhile, halve the pepper lengthways and discard the core and seeds.
Lay the pepper halves, cut-side down, onto another baking tray.
Drizzle with oil, season with salt and pepper, then roast on the top shelf of your oven until soft and slightly charred, 18-20 mins.
Air fryer: Prep, oil and season the pepper, then lay the halves, cut-side down, on top of the chips in the air fryer. Bake until soft and slightly charred, 12-15 mins.
While everything roasts, drain the tofu, cut widthways into slices, then cut each slice in half lengthways. Pat dry with kitchen paper.
Add the tofu to a medium bowl with the flour (see pantry for amount) and half the Cajun spice mix. Season with salt and pepper, then toss to coat.
In a large frying pan, heat a drizzle of oil on medium-high heat. Once hot, add the tofu and fry until golden on all sides, 8-10 mins. Turn frequently to ensure it doesn't burn.
Once cooked, transfer the tofu to a plate lined with kitchen paper.
Return the pan to low heat and add the sweet chilli sauce, a splash of water and remaining Cajun spice mix. Stir until well combined, 1 min.
Return the cooked tofu to the pan, turning gently to coat in the sauce. Set aside.
Cut the tomato into 1cm chunks.
In a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Add the tomatoes, season with salt and pepper, then set aside.
Halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins.
Just before you're ready to serve, add the rocket to the tomatoes and toss to coat in the dressing.
Air fryer: Pop the buns into the air fryer to warm through, 1-2 mins.
When everything's ready, pop the buns onto your plates and spread the mayo over the cut sides.
Stack each bun base with a roasted red pepper slice and the glazed tofu, spooning over any remaining glaze from the pan.
Serve with the chips and tomato salad alongside.
Enjoy!
