BBQ tofu burgers with kale slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

BBQ tofu burgers with kale slaw

Vegan, Dairy-Free

2 Servings, 530 Calories/Serving

15 Minutes

These BBQ tofu burgers and kale slaw are the stuff vegetarian dreams are made of. Our house-made glaze and dressing bring this meal together fast.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic Roma or other tomato
  • Sunbasket coleslaw dressing base (onion - red wine vinegar - garlic)
  • 5 ounces organic shredded kale or other leafy greens
  • 2 ounces organic shredded carrots
  • ¼ cup dried cranberries
  • 2 Hodo organic tofu burgers
  • 2 vegan whole wheat buns
  • Sunbasket BBQ glaze (tomato paste - apple cider vinegar - maple syrup - molasses - vegan Worcestershire - garlic - kosher salt - black pepper)
Chef's Tip
Before cooking the tofu burgers, you can brush both sides with some of the barbecue glaze and then cook as directed in Step 2. Your burgers will be nicely caramelized outside and soft inside. Serve the remaining glaze on the side.
Grill It
Prepare a medium-hot fire in a grill. Set the tofu burgers on the grill directly over the heat and cook, turning once, until lightly charred and heated through, 2 to 3 minutes per side.

Nutrition per serving

Calories: 530, Protein: 11g (22% DV), Fiber: 11g (44% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 720mg (30% DV), Carbohydrates: 72g (24% DV), Total Sugars: 29g, Added Sugars: 9g (18% DV).
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the tomato; make the kale slaw

  • Cut away the core from the tomato; cut the tomato crosswise into ¼-inch-thick slices. Set aside for garnish.
In a large bowl, stir together the coleslaw dressing base and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper. Add the kale, carrots, and dried cranberries and toss to coat. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

Cook the burgers; toast the buns

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the tofu burgers and cook, turning once, until lightly browned and heated through, 2 to 3 minutes per side. Transfer to a plate. Wipe out the pan. Place the buns, cut sides down, in the pan and cook over medium-high heat until lightly toasted, 1 to 2 minutes. Alternatively, toast them in a toaster oven.

Serve

Place the bun bottoms, cut sides up, on individual plates. Top each with a burger, as much BBQ glaze as you like, and the tomato slices. Close with the bun tops. Serve the kale slaw and any remaining BBQ glaze on the side.
Kids Can!
  • Stir the coleslaw dressing.
  • Assemble the slaw.
  • Help assemble the burgers.