Korean BBQ tofu burgers with pickled turnips and cucumber salad

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

Korean BBQ tofu burgers with pickled turnips and cucumber salad

Korean BBQ tofu burgers with pickled turnips and cucumber salad

Dairy-Free, Vegan, <600 Calories, Protein Plus

2 Servings, 500 Calories/Serving

20 Minutes

Topped with a sweet and spicy sauce and quick-pickled turnip, this vegan Korean BBQ burger is anything but your average bland tofu burger.

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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 turnip
  • Sunbasket quick-pickle brine (apple cider vinegar - maple syrup)
  • 1 organic cucumber
  • 1 tablespoon rice vinegar
  • 2 Hodo organic tofu burgers
  • 2 vegan whole wheat buns
  • Sunbasket Korean BBQ glaze (coconut nectar - coconut aminos - garlic - dried plums - Frank's RedHot cayenne pepper sauce - ginger - coconut vinegar - kosher salt - toasted sesame oil - black pepper - sweet smoked paprika)
Chef's Tip
Didn’t use all the pickled turnip on your tofu burgers? Not to worry. You can refrigerate it in the pickling liquid in an airtight container for up to 3 days. It will stay punchy and crunchy and is a great addition to other sandwiches as well as salads.

Nutrition per serving

Calories 500, Total Fat 17g (22% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 960mg (42% DV), Total Carb. 72g (26% DV), Fiber 16g (57% DV), Total Sugars 21g (Incl. 13g Added Sugars, 26% DV), Protein 27g
Contains: Wheat, Soybeans, Sesame

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, Sesame.

Instructions

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

Wash produce before use

1

Pickle the turnip

  • Peel the turnip and trim the ends; using the peeler and working around the round outer edge, shave half [all] the turnip into thin ribbons. Alternatively, cut the turnip in half lengthwise, then thinly slice half the turnip crosswise into half-moons. Save the remaining turnip half for another use. [Shave or slice 1 turnip; save the remaining turnip.]
In a small sauce pot, bring the quick-pickle brine and 2 tablespoons [¼ cup] water to a boil. Remove from the heat, add the turnip, and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.

2

Make the cucumber salad

  • Peel the cucumber, if desired; cut the cucumber into ½-inch pieces.
In a medium bowl, combine the cucumber and rice vinegar. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

3

Cook the burgers; toast the buns

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons 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.

4

Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface and top each with a tofu burger. Top with the pickled turnip and drizzle each with 1 tablespoon Korean BBQ glaze. Close with the bun tops.

Serve

Transfer the tofu burgers and cucumber salad to individual plates. Serve any remaining pickled turnip and the remaining BBQ glaze on the side.
Kids Can!
  • Measure the water for the pickled turnip.
  • Stir the turnip and the brine.
  • Stir the cucumber salad.
  • Top the burgers with the pickled turnip.
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