Korean-style tofu burgers with kimchi slaw

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

Korean-style tofu burgers with kimchi slaw

Vegetarian, Dairy-Free, Spicy

2 Servings, 730 Calories/Serving

25 Minutes

You’re in good hands with Hodo Soy’s ingenious vegetarian burgers. For a dinnertime trip to Korea, we add a quick kimchi slaw and gochujang mayo.

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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-inch piece organic fresh ginger
  • 1 or 2 cloves organic peeled fresh garlic
  • Kimchi slaw dressing base (rice vinegar - maple syrup)
  • ½ teaspoon kimchi chile flakes (optional)
  • 3 ounces organic shredded green cabbage (such as Savoy)
  • 3 organic scallions
  • 2 Hodo tofu burgers
  • 2 vegan burger buns
  • 1 or 2 organic tomatoes (about ¼ pound)
  • 1 organic avocado
  • Sun Basket gochujang mayo (optional) (paleo mayo - gochujang)

Ingredient IQ

Like kimchi, gochujang is a powerhouse of Korean cooking that we think belongs in everyone’s pantry. A bit like ketchup but so much better, it brings a hit of sweetness, umami, and medium heat to anything it touches.

Nutrition per serving

Protein: 37g (74% DV), Fiber: 25g (100% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 26g, Polyunsaturated Fat: 8g, Saturated Fat: 4.5g (23% DV), Cholesterol: 0mg (0% DV), Sodium: 1040mg (43% DV), Carbohydrates: 65g (22% DV), Total Sugars: 15g, Added Sugars (Maple syrup; gochujang; whole wheat buns contain trace amounts of sugar): 6g (12% DV).
Contains: Eggs, 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

Make the kimchi slaw

  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
In a small bowl, combine the cabbage, ginger, garlic, kimchi slaw dressing base, and as much kimchi chile as you like. Season with salt and toss to coat. Let stand while you prepare the rest of the meal.

2

Prep and cook the scallions

  • Trim the root ends from the scallions; cut the scallions into 2-inch lengths.
In a large grill pan or frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallions and cook, turning once, until lightly charred, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pan.

3

Cook the burgers; toast the buns

In the same pan used for the scallions, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the tofu burgers and cook until lightly browned and heated through, 2 to 3 minutes per side. Transfer to a plate.
Place the buns, cut sides down, in the pan and cook until lightly toasted, 1 to 2 minutes. Transfer to a plate.
While the burgers cook, prepare the garnishes.

4

Prep the garnishes

  • Cut away the cores from the tomatoes; cut the tomatoes into ¼-inch-thick slices.
  • Cut the avocado in half; remove the pit, scoop out the flesh, and cut into ¼-inch-thick slices.

5

Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface and slather with as much gochujang mayo as you like. Top each with a tomato slice, burger, more mayo, scallions, another tomato slice, avocado, and some of the kimchi slaw. Close with the bun tops.

Serve

Transfer the burgers to individual plates and serve the remaining kimchi slaw on the side.