Sweet Chilli Tofu and Roasted Pepper Burger
with Chips and Rocket Salad
Our Sweet Chilli Tofu and Roasted Pepper Burger is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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 grams
Potatoes
1 unit(s)
Bell Pepper
(May contain Celery)
280 grams
Firm Tofu
(Contains Soya)
1 sachet(s)
Indonesian Style Spice Mix
64 grams
Sweet Chilli Sauce
12 grams
Red Wine Vinegar
(Contains Sulphites)
20 grams
Wild Rocket
2 unit(s)
Sliced Burger Buns
(Contains Cereals containing gluten)
Not included in your delivery
1 tbsp
Plain Flour
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
3 tbsp
Mayonnaise
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 the chips 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.
Meanwhile, halve the bell 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.
While everything roasts, drain the tofu and cut widthways into slices (3 per person). Pat dry with kitchen paper.
Add the tofu to a medium bowl with the flour (see pantry for amount) and half the Indonesian spice mix. Season with salt and pepper, then toss to coat.
Heat a drizzle of oil in a large frying pan 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 the remaining Indonesean spice mix (add less if you'd prefer things milder). Stir until well combined, 1 min.
Return the cooked tofu to the pan, turning gently to coat in the sauce. Set aside.
In a medium bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). 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 bowl and toss to coat in the dressing.
When everything's ready, pop the buns onto your plates and spread the mayo (see pantry for amount) over both cut sides.
Stack each bun base with a roasted pepper half and the glazed tofu slices. Spoon over any remaining sweet chilli glaze from the pan and sandwich shut with the bun lid.
Serve with the chips and tomato salad alongside.
Enjoy!
