Korean-style tofu burgers with quick-pickled zucchini and kimchi

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

Korean-style tofu burgers with quick-pickled zucchini and kimchi

Vegan, Dairy-Free

2 Servings, 440 Calories/Serving

20 Minutes

Tofu burgers and guacamole come together with Korean chile paste and kimchi for a dish that’s pure California.

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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 zucchini or other summer squash
  • 3 ounces vegan kimchi
  • 3 organic scallions
  • 2 Hodo organic tofu burgers
  • 1 or 2 organic Roma or other tomatoes (about ¼ pound)
  • Sun Basket guacamole (avocado - lime juice - kosher salt - ascorbic acid - black pepper)
  • 1 teaspoon gochujang (optional) (contains soybeans and wheat)
  • 1 teaspoon kimchi chile flakes (optional)
  • 2 vegan whole wheat buns
Ingredient IQ
Dating back to at least the seventh century, Korean kimchi is a crunchy, spicy fermented vegetable that accompanies everything from rice to soups. It was originally made as a way to store vegetables for an extended period, with ingredients varying by region and season. Cabbage is generally the main ingredient, fermented with flavorings such as garlic, ginger, and chiles for added depth and complexity.

Nutrition per serving

Calories: 440, Protein: 29g (58% DV), Fiber: 18g (72% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 6g, Saturated Fat: 1g (5% DV), Cholesterol: 0mg (0% DV), Sodium: 1080mg (45% DV), Carbohydrates: 58g (19% DV), Total Sugars: 9g, Added Sugars: 3g (6% 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.

Instructions

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

Wash produce before use

1

Make the quick-pickled zucchini and kimchi

  • Cut the zucchini crosswise into thin slices.
  • Coarsely chop the kimchi.
In a medium bowl, combine the zucchini and kimchi, including any juices. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

Prep and cook the scallions and burgers

  • Trim the root ends from the scallions; cut the scallions crosswise into 2-inch lengths.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the tofu burgers and cook until lightly browned, 2 to 3 minutes. Turn the burgers, add the scallions, and cook, stirring the scallions occasionally, until they are lightly charred and the burgers are lightly browned and heated through, 2 to 3 minutes. Transfer to a plate. Wipe out the pan.
While the burgers and scallions cook, prepare the garnishes and the buns.

3

Prep the garnishes; toast the buns

  • Cut away the cores from the tomatoes; cut the tomatoes into ¼-inch-thick slices.
In a small bowl, stir together the guacamole and as much gochujang and kimchi chile flakes as you like. Season to taste with salt and pepper.
In the same pan used for the burgers, place the buns, cut sides down, and cook over medium-high heat until lightly toasted, 1 to 2 minutes.

4

Assemble the burgers

Place the bun bottoms, cut sides up, on a work surface and top each with a burger, as much spicy guacamole as you like, tomato slices, and scallions. Close with the bun tops.

Serve

Transfer the burgers to individual plates and serve the pickled zucchini and kimchi on the side.
Kids Can!
  • Time the tofu burgers.
  • Garnish the burgers with tomatoes and scallions.
  • Close with the bun tops.