Korean-style Hodo Soy tofu burgers with kimchi slaw

Vegetarian, Dairy Free

2 Servings, 670 Calories/Serving

25 Minutes

True kimchi, the spicy Korean pickle, can ferment for months—traditionally in jars stored underground. But Chef Justine’s quick kimchi comes together in minutes, to add bite to Hodo Soy tofu burgers. Gojuchang mayonnaise, blended with the subtly sweet Korean chile paste, adds mild heat and richness.


  • ¼ pound Napa cabbage
  • Fresh ginger
  • 1 to 2 garlic cloves
  • Kimchi marinade (rice vinegar - maple syrup)
  • ½ teaspoon Oaktown Spice Shop kimchi chile flakes (optional)
  • 4 scallions
  • 2 Hodo Soy tofu burgers
  • 2 whole wheat buns
  • 6 ounces tomatoes
  • 1 avocado
  • Gochujang mayonnaise (mayonnaise - gochujang)



Make the kimchi

  • Cut the cabbage into 1-inch-thick strips.
  • Peel and grate the ginger.
  • Finely chop the garlic.
In a bowl, combine the cabbage, ginger, and garlic with the Kimchi marinade and as much of the kimchi chile flakes as you like. Season with salt, toss to combine, and let stand at room temperature. While the kimchi marinates, cook the scallions.


Cook the scallions

  • Trim the root ends from the scallions; cut the scallions into 2-inch pieces.
In a pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallions and cook until slightly charred, 2 to 3 minutes per side. Transfer to a plate.


Cook the burgers; toast the buns

In the same pan used for the scallions, add 1 tablespoon oil and warm over medium-high heat. Add the tofu burgers and cook until warmed through, 2 to 3 minutes per side. Transfer to a plate.
Add the buns to the pan, cut sides down, and cook until lightly toasted, 1 to 2 minutes. While the burgers cook, prep the garnishes.


Prep the garnishes

  • Core the tomatoes and slice them ¼ inch thick.
  • Cut the avocado in half; remove the pit, scoop out the flesh, and cut it into ¼-inch-thick slices.



Spread the gochujang mayonnaise on the cut sides of the buns. Stack the burgers, tomatoes, avocado, scallions, and some of the kimchi on top. Close the burgers and transfer to individual plates. Serve with the remaining kimchi alongside.

Nutrition per serving: Calories: 670, Protein: 21 g, Total Fat: 45 g, Monounsaturated Fat: 29 g, Polyunsaturated Fat: 8.5 g, Saturated Fat: 6 g, Cholesterol: 5 mg, Carbohydrates: 55 g, Fiber: 18 g, Added Sugar: 8 g, Sodium: 800 mg

Contains: soy, wheat, eggs

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