Ingredients

Suitable for Vegans

1 pack Crispy Sea Salt and Black Pepper Tofoo Bites

2 tbsp sesame oil

400g potatoes

2½ tbsp light soy sauce

½ large cucumber

1 tbsp rice vinegar

2 tbsp sesame seeds

4 tbsp vegan mayonnaise

1½ tbsp Hoisin sauce

2 crusty bread rolls

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Crispy Sea Salt and Black Pepper Tofoo Bites Hoisin Burger

Serves 2 • Prep 15 min • Cooking

Crispy Sea Salt and Black Pepper Tofoo Bites Hoisin Burger
Ingredients

Suitable for Vegans

1 pack Crispy Sea Salt and Black Pepper Tofoo Bites

2 tbsp sesame oil

400g potatoes

2½ tbsp light soy sauce

½ large cucumber

1 tbsp rice vinegar

2 tbsp sesame seeds

4 tbsp vegan mayonnaise

1½ tbsp Hoisin sauce

2 crusty bread rolls

Method

Underline

1. Preheat the oven to 160°C (180°C fan).

2. Cut the potatoes into wedges then lay on a tray and toss with 1 tbsp sesame oil, 1.5 tbsp soy sauce and season with pepper. Bake in the oven for 30-35 mins until golden and sticky.

3. Place the Tofoo Bites on a baking tray and cook in the oven for 20-25 minutes.

4. For the sesame cucumber salad – cut the cucumber in half and scrape out the seeds with a spoon. Cut the cucumber into thin half-moons and transfer to a bowl.

5. Add the rice vinegar, 1 tbsp soy, and 1 tbsp sesame oil to the cucumber and toss to combine.

6. Place a small frying pan on the heat and dry roast the sesame seeds until golden then transfer to a bowl.

7. Mix the mayonnaise with the hoisin sauce and transfer to a bowl.

8. To serve, drain the cucumber salad and mix with the toasted sesame seeds.

9. Spread the bottom of a bread roll with some of the hoisin mayo dip then place some of the Tofoo Bites on top and some of the sesame cucumber salad.

10. Serve the burgers with the cooked chips and some more of the hoisin mayo for dipping.