Korean BBQ tofu burgers with pickled turnips and cucumber salad
Dairy-Free, Vegan, Family-Friendly
Topped with a sweet and spicy sauce and quick-pickled turnip, this vegan Korean BBQ burger is anything but your average bland tofu burger.
In your bag
- 1 organic turnip
- Sun Basket 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
- Sun Basket Korean BBQ sauce (coconut nectar - coconut aminos - fresh garlic - dried plums - Frank's RedHot® cayenne pepper sauce - fresh ginger - coconut vinegar - kosher salt - sesame oil - black pepper - sweet smoked paprika)
Didn’t use all the pickled turnip on your tofu burgers? Not to worry. You can store it in an airtight container in the pickling liquid for up to 3 days in the refrigerator. It will stay punchy and crunchy and is a great addition to other sandwiches and salads.
Quick pickles boast all the salty-sweet tang of their naturally fermented counterparts but require a fraction of the time. Natural fermentation relies on lactic acid and bacterial cultures to slowly transform salt-and-water-brined vegetables set out at room temperature into tart treats. Quick pickles use a vinegar brine and sometimes heat to achieve similar results in much less time.
Calories: 650, Protein: 33g (66% DV), Fiber: 22g (88% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 6g, Saturated Fat: 0.5g (3% DV), Cholesterol: 0mg (0% DV), Sodium: 1210mg (50% DV), Carbohydrates: 103g (34% DV), Total Sugars: 25g, Added Sugars: 14g (28% 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.