Meal Kit
Spicy Buffalo-Style Tofu Burger
with dilly potato wedges
Prep & Cook Time: 45-55 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk, Eggs, Wheat, Soy
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Vegetarian
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
- 12 oz. Yukon Potatoes
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2 Brioche Buns
- 4 oz. Slaw Mix
- 3 fl. oz. Buffalo Wing Sauce
- 3¼ oz. Dill Pickle Slices
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0.9 oz. Butter
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0.84 oz. Mayonnaise
- 2 Tbsp. Cornstarch
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2 tsp. Buttermilk-Dill Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) DOp4nJOr
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Calories1120
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Carbohydrates96g
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Net Carbs85g
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Fat70g
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Protein30g
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Sodium2510mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 2 Large Non-Stick Pans
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Roast the Potatoes
Cut potatoes into 1/4" wedges and pat dry. Place wedges on prepared baking sheet and toss with 4 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.
Roast in hot oven until lightly browned, 25-30 minutes, flipping once halfway through.Carefully remove from oven. Toss with half the buttermilk-dill seasoning (reserve remaining for slaw). Sheet will be hot! Use a utensil.While potatoes roast, continue recipe. -
2 Make the Slaw
Coarsely chop slaw mix.
Cut half the pickles (remaining are yours to use as you please!) into thin slices.In a mixing bowl, combine slaw mix, pickles, mayonnaise, remaining buttermilk-dill seasoning, and a pinch of pepper. Set aside. -
3 Prepare the Tofu
Line a plate with a paper towel.
Cut tofu into eight 1/4"-thick rectangular planks. Place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture.Coat tofu evenly with cornstarch. -
4 Cook the Tofu
Line another plate with a paper towel.
Place a large non-stick pan over high heat and add 4 Tbsp. olive oil. Let heat, 2 minutes.Carefully add tofu to hot pan and cook until tofu is golden-brown and crispy, 3-5 minutes per side.Work in batches, if necessary. Don't rush cooking the tofu; it will need the complete cooking time for the correct crispness. Remove from burner. Transfer tofu to towel-lined plate. -
5 Toast Buns, Make Sauce, and Finish Dish
Place another large non-stick pan over medium heat.
Spray cut-sides of buns with cooking spray. Add buns, cut-side down, to hot, dry pan and toast until buns are golden-brown, 30-60 seconds.Remove from burner. Transfer buns to a plate. Wipe pan clean and reserve.Return pan used to toast buns to medium heat. Add Buffalo sauce (to taste), 1 Tbsp. water, and butter to hot pan. Let butter melt, then stir until combined and heated through, 30-60 seconds.Remove from burner.Transfer tofu to pan with sauce. Carefully flip until coated.Plate dish as pictured on front of card, topping bottom bun with tofu, slaw, and top bun. Bon appétit!
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