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Sweet Chilli Tofu and Roasted Pepper Burger with Chips and Tomato & 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!

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Veggie Climate Conscious Low CO2
Prep: 45 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 450 gr potatoes
  • 1 bell pepper
  • 280 gr firm tofu
  • 1 sachet cajun spice mix
  • 64 gr sweet chilli sauce
  • 1 medium tomato
  • 12 gr red wine vinegar
  • 2 burger buns
  • 20 gr wild rocket
  • 64 gr mayonnaise
  • 1 tbsp plain flour
  • 0.5 tsp sugar for the dressing
  • 1 tbsp olive oil for the dressing
  • 700 gr potatoes
  • 1.5 bell pepper
  • 420 gr firm tofu
  • 1 sachet cajun spice mix
  • 96 gr sweet chilli sauce
  • 1.5 medium tomato
  • 18 gr red wine vinegar
  • 3 burger buns
  • 40 gr wild rocket
  • 96 gr mayonnaise
  • 1.5 tbsp plain flour
  • 0.75 tsp sugar for the dressing
  • 1.5 tbsp olive oil for the dressing
  • 900 gr potatoes
  • 2 bell peppers
  • 560 gr firm tofu
  • 2 sachets cajun spice mix
  • 128 gr sweet chilli sauce
  • 2 medium tomatoes
  • 24 gr red wine vinegar
  • 4 burger buns
  • 40 gr wild rocket
  • 128 gr mayonnaise
  • 2 tbsp plain flour
  • 1 tsp sugar for the dressing
  • 2 tbsp olive oil for the dressing

Instructions

  1. 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.
  2. 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.
  3. 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 Cajun 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.
  4. 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 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.
  5. 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.
  6. When everything's ready, pop the buns onto your plates and spread the mayo 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!