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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.

Instructions

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

Wash produce before use

Pickle the turnip

Peel the turnip and trim the ends; using a peeler and working around the round outer edge, shave the turnip into thin ribbons. Alternatively, cut the turnip in half lengthwise, then thinly slice crosswise into half-moons.

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.

Make the cucumber salad

Peel the cucumber, if desired, and trim the ends; cut the cucumber in half lengthwise. Cut the halves lengthwise into ½-inch-thick slices, then crosswise 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.

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.
Working in batches if needed, 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.

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 sauce. Close with the bun tops.

Serve

Transfer the tofu burgers and cucumber salad to individual plates. Serve any remaining turnip and the remaining BBQ sauce on the side.

Kids Can!

Measure the water for the pickled turnip.
Stir the pickled turnip.
Stir the cucumber salad.
Help assemble the burgers.

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20-Minute Meal

Korean BBQ tofu burgers with pickled turnips and cucumber salad

Dairy-Free, Vegan, Family-Friendly

2 Servings, 650 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)

Sun Basket 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
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)

Chef's Tip

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.

Ingredient IQ

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.

Nutrition per serving

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.