In order to bring you the best organic produce, some ingredients may differ from those depicted.
Tofu burgers with Korean BBQ glaze, pickled daikon, and cucumber salad
Dairy-Free, Vegan, Spicy, <600 Calories, Protein Plus
2 Servings, 520 Calories/Serving
Topped with our sweet and spicy Korean BBQ sauce and quick-pickled daikon, this sandwich is anything but your average tofu burger.
In your bag
- 1 organic purple daikon or other small radish
- Sunbasket 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
- Sunbasket Korean BBQ glaze (coconut nectar - coconut aminos - garlic - dried plums - Frank's RedHot cayenne pepper sauce - ginger - coconut vinegar - kosher salt - toasted sesame oil - black pepper - sweet smoked paprika)
Calories 520, Total Fat 17g (22% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 910mg (40% DV), Total Carb. 67g (24% DV), Fiber 15g (54% DV), Total Sugars 21g (Incl. 15g Added Sugars, 30% DV), Protein 27g
Contains: Tree Nuts (coconut), Wheat, Soybeans, Sesame
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, Sesame.
Wash produce before use
Pickle the daikon
- Peel the daikon and trim the ends; using the peeler and working around the round outer edge, shave half the daikon into thin ribbons. Alternatively, cut the daikon in half lengthwise, then thinly slice half the daikon crosswise into half-moons. Save the remaining daikon half for another use. [Peel and shave or slice 1 daikon; save the remaining daikon for another use.]
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 daikon, 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; cut the cucumber 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.
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. Using a slotted spoon, remove the pickled daikon from the brine. Top the burgers with as much daikon as you like and drizzle each with 1 tablespoon Korean BBQ glaze. Close with the bun tops.
Transfer the tofu burgers and cucumber salad to individual plates. Serve any remaining pickled daikon and the remaining BBQ glaze on the side.
- Measure the water for the pickled daikon.
- Stir the daikon and brine.
- Stir the cucumber salad.
- Time the cooking.
- Top the burgers with the pickled daikon.